Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence

Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa....

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Detalles Bibliográficos
Autores principales: Tadesse, Belay Tilahun, Abera, Andualem Bahiru, Tefera, Anteneh Tesfaye, Muleta, Diriba, Alemu, Zewdu Terefework, Wessel, Gary
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6633962/
https://www.ncbi.nlm.nih.gov/pubmed/31355246
http://dx.doi.org/10.1155/2019/1291863

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6633962/
https://www.ncbi.nlm.nih.gov/pubmed/31355246
http://dx.doi.org/10.1155/2019/1291863

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