In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and...

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Detalles Bibliográficos
Autores principales: Mulaw, Guesh, Sisay Tessema, Tesfaye, Muleta, Diriba, Tesfaye, Anteneh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732631/
https://www.ncbi.nlm.nih.gov/pubmed/31534458
http://dx.doi.org/10.1155/2019/7179514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732631/
https://www.ncbi.nlm.nih.gov/pubmed/31534458
http://dx.doi.org/10.1155/2019/7179514

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