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February 14, 2020International Journal of MicrobiologyOpen Access

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

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Authors

BLBikila Wedajo LemiArba Minch University

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Bikila Wedajo Lemi (2020) studied this question.

synapsesocial.com/papers/6aa348a3005f16974e56bf18https://doi.org/10.1155/2020/1478536
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Importance of lactic acid bacteria in Asian fermented foods2011 · 340 citations
  2. 2Microbiological and Toxicological Aspects of Fermentation of Castor Oil Seeds for Ogiri Production1985 · 42 citations
  3. 3African fermented dairy products – Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security2017 · 92 citations