In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and...

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Veröffentlicht in:Int J Microbiol
Hauptverfasser: Mulaw, Guesh, Sisay Tessema, Tesfaye, Muleta, Diriba, Tesfaye, Anteneh
Format: Artigo
Sprache:Inglês
Veröffentlicht: Hindawi 2019
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6732631/
https://ncbi.nlm.nih.gov/pubmed/31534458
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/7179514
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