A REVIEW ON THE MICROBIOLOGY OF INDIGENOUS FERMENTED FOODS AND BEVERAGES OF ETHIOPIA
Published: Jan 1, 2006
Abstract
Microorganisms have been playing a pivotal role in the fermentation of human foods and beverages since the beginning of human civilisation. Fermented foods and beverages are defined as products obtained through desirable biochemical changes caused by the action of microorganisms or enzymes. In indigenous fermented foods, the microorganisms responsible for the fermentation are usually the microflora naturally present on the raw substrate....
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