Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages

被引：0
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作者：
Desalegn Amenu
Ketema Bacha
机构：
[1] Jimma University,Department of Biology, College of Natural Sciences
[2] Wollega University,Department of Biology, College of Natural and Computational Sciences
来源：
Annals of Microbiology | / 73卷
关键词：
Antimicrobial activity; Ethiopian; Lactic acid bacteria; Probiotic potential; Traditional fermented products;
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