Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, <i>Tella</i>

Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, <i>Tella</i>

This study aimed to isolate lactic acid bacteria (LAB) from a traditional Ethiopian fermented product, <i>Tella</i>, and evaluate their functional properties. Of forty-three isolates, seven LAB were screened and identified as <i>Pediococcus pentosaceus</i>, <i>Latilacto...

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Bibliographic Details
Main Authors: Gashaw Assefa Yehuala, Nurelegne Tefera Shibeshi, Su-Hyeon Kim, Mi-Kyung Park
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
<i>Tella</i>
ethanol tolerance
lactic acid bacteria
functional starter
principal component analysis
probiotic
Online Access:https://www.mdpi.com/2304-8158/13/4/575

Internet

https://www.mdpi.com/2304-8158/13/4/575

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