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

ABSTRACTTraditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this study aimed to optimize the traditional fermentation p...

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Autori principali:	Zinash Tadesse Bonger, Metadel Kassahun Abera, Takele Ayanaw Habitu, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Abebaw Teshome Tiruneh, Sadik Jemal Awol, Tadele Andargie Wudineh, Deginet Teferi Asres, Tadesse Fenta Yehuala
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Taylor & Francis Group 2023-12-01
Serie:	CyTA - Journal of Food
Soggetti:	Dominant dough ersho identification LAB species
Accesso online:	https://www.tandfonline.com/doi/10.1080/19476337.2023.2276830
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