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

Autor: Tadesse Bonger, Zinash^1,2 (AUTHOR) zinashtadesse2031@gmail.com, Kassahun Abera, Metadel² (AUTHOR), Habitu, Takele Ayanaw² (AUTHOR), Abera, Agimassie Agazie² (AUTHOR), Tenagashaw, Mesfin Wogayehu² (AUTHOR), Tiruneh, Abebaw Teshome² (AUTHOR), Awol, Sadik Jemal² (AUTHOR), Wudineh, Tadele Andargie² (AUTHOR), Teferi Asres, Deginet³ (AUTHOR), Yehuala, Tadesse Fenta³ (AUTHOR)

Publikováno v: CyTA: Journal of Food. 2023, Vol. 21 Issue 1, p718-734. 17p.