The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5661-5670

  Geremew, Tsehayneh ^a   Kebede, Ameha ^a   Andualem, Berhanu ^b  

^a HARAMAYA UNIVERSITY   (Ethiopia)

^b UNIVERSITY OF GONDAR   (Ethiopia)

Author keywords

Antimicrobial activity; Cottage cheese; Inhibition zone; Lactic acid bacteria; Metata ayib; Spices

Indexed keywords

ACETONE; ANTIMICROBIAL AGENTS; ESCHERICHIA COLI; ETHANOL; FOOD PRODUCTS; LABORATORIES; LACTIC ACID; METABOLITES; MICROORGANISMS; ORGANIC SOLVENTS; PATHOGENS; SPICE;

ANTI-MICROBIAL ACTIVITY; COTTAGE CHEESE; INHIBITION ZONES; LACTIC ACID BACTERIA; METATA AYIB;

BACTERIA;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); LACTOBACILLUS; STAPHYLOCOCCUS AUREUS; ZINGIBER OFFICINALE;

EID: 84940447844     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1694-y     Document Type: Article

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