Fate of Salmonella typhimurium DT 104 during the fermentation of 'Siljo', a traditional Ethiopian fermented legume condiment, and during product storage at ambient and refrigeration temperatures

World Journal of Microbiology and Biotechnology

Volumn 21, Issue 6-7, 2005, Pages 1259-1265

  Ephraim, Eden ^a   Ashenafi, Mogessie ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

'Siljo'; Behaviour; Fermentation; Salmonella typhimurium DT 104; Storage

Indexed keywords

FERMENTATION; FOOD PRODUCTS; MICROBIOLOGY; REFRIGERATION;

'SILIJO'; BAHAVIOR;

BIOTECHNOLOGY;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); LEUCONOSTOC; SALMONELLA; SALMONELLA TYPHIMURIUM; SALMONELLA TYPHIMURIUM DT104;

EID: 27944457145     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-1927-3     Document Type: Article

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