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

@inproceedings{Abegaz2014IsolationC,
  title={Isolation , characterization and identification of lactic acid bacteria involved in traditional fermentation of borde , an Ethiopian cereal beverage},
  author={Kebede Abegaz},
  year={2014}
}
Changes in pH, titratable acidity, Enterobacteriaceae, aerobic mesophiles, lactic acid bacteria (LAB) and yeast counts were investigated during borde fermentation. A rapid decrease in pH was associated with accelerated growth rate of LAB and inhibition of Enterobacteriaceae. Wide diversities of LAB strains were present at early stage of borde fermentation. The number of species reduced as the fermentation progressed. Representatives of LAB involved in borde fermentation were isolated at 6 h… CONTINUE READING

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