Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: Variations within and between production units

Food Microbiology

Volumn 23, Issue 3, 2006, Pages 277-282

  Bahiru, Bekele ^a   Mehari, Tetemke ^a   Ashenafi, Mogessie ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Indigenous fermentation; Micro organisms; Tej; Variability

Indexed keywords

ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; MICROBIOLOGY; PH; QUALITY CONTROL; STANDARD; WINE; YEAST;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; QUALITY CONTROL; WINE; YEASTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LEUCONOSTOC; PEDIOCOCCUS; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS;

EID: 26044466167     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.05.007     Document Type: Article

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