Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough

Injera is soft fermented baked product, which is commonly prepared from teff (Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. The...

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Detalles Bibliográficos
Autores principales: Tilahun, Belay, Tesfaye, Anteneh, Muleta, Diriba, Bahiru, Andualem, Terefework, Zewdu, Wessel, Gary
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098851/
https://www.ncbi.nlm.nih.gov/pubmed/30155476
http://dx.doi.org/10.1155/2018/8510620

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098851/
https://www.ncbi.nlm.nih.gov/pubmed/30155476
http://dx.doi.org/10.1155/2018/8510620

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