Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

Zinash Tadesse Bongera Biotechnology and Food Fortification Research and Development Desk, Food and Beverage Industry Research and Development Center, Addis Ababa, Ethiopia;b Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaCorrespondence[email protected]

Metadel Kassahun Aberab Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Takele Ayanaw Habitub Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Agimassie Agazie Aberab Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Mesfin Wogayehu Tenagashawb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Abebaw Teshome Tirunehb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Sadik Jemal Awolb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Tadele Andargie Wudinehb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Deginet Teferi Asresc Food and Nutrition (FaN) Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Tadesse Fenta Yehualac Food and Nutrition (FaN) Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

show all

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

Citations (0)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date