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March 1, 2002Journal of Food Technology in AfricaOpen Access

Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage

Kebede Abegaz Fekadu Beyene Thor Langsrud Judith Narvhus

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Abstract

Samples of borde from open markets at five localities in southern Ethiopia showed average aerobic mesophilic count (AMC), lactic acid bacteria (LAB) and yeast counts of 9.9, 10.1, and 8.1 log CFU g-1 respectively. Enterobacteriaceae (EB) were

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Abegaz et al. (2002) studied this question.

synapsesocial.com/papers/6aa348a3005f16974e56bf1e https://doi.org/10.4314/jfta.v7i3.19238

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