Molecular identification and performance evaluation of wild yeasts from different Ethiopian fermented products
Elsa Beyene, Anteneh Tesfaye Tefera, Diriba Muleta, Solomon K Fantahun, Gary M. Wessel
Topics & Concepts
Leavening agentFermentationYeastBiologyFood scienceFermentation in food processingBiomass (ecology)Internal transcribed spacerBacteriaLactic acidGeneRibosomal RNAGeneticsAgronomyFermentation and Sensory AnalysisProbiotics and Fermented FoodsFungal and yeast genetics research