Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

BACKGROUND: Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is important to inhibit the growth of contaminants, spoilage, and pathogenic bacteria. The objective of this study was to isolate lactic acid bacteria from fermented milk and evaluate their antimicrobial acti...

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Detalles Bibliográficos
Autores principales: Goa, Tigistu, Beyene, Getenet, Mekonnen, Mekidim, Gorems, Kasahun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9767724/
https://www.ncbi.nlm.nih.gov/pubmed/36561884
http://dx.doi.org/10.1155/2022/2076021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9767724/
https://www.ncbi.nlm.nih.gov/pubmed/36561884
http://dx.doi.org/10.1155/2022/2076021

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