Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage

African Journal of Biotechnology

Volumn 6, Issue 12, 2007, Pages 1469-1478

  Abegaz, Kebede ^a  

^a Awassa College of Agriculture   (Ethiopia)

Author keywords

Beverage; Cereal fermentation; Ethiopian borde; Identification; Lactic acid bacteria

Indexed keywords

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BIOCHEMISTRY; CEREAL; CHARACTER STATE; CLUSTER ANALYSIS; CONTROLLED STUDY; ENTEROBACTERIACEAE; ETHIOPIA; FERMENTATION; FERMENTATION INHIBITION; ISOLATION PROCEDURE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS CURVATUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCO; LACTOBACILLUS VIRIDESCENS; MESOPHILIC BACTERIUM; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PEDIOCOCCUS PENTOSACEUS INTERMEDIUS; PH; PHYSIOLOGY; WEISSELLA CONFUSA; YEAST;

ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS CURVATUS; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; WEISSELLA CONFUSA; WEISSELLA VIRIDESCENS;

EID: 34347326240     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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