5 May 202315cites
Isolation, characterization and safety assessment of probiotic lactic acid bacteria from metata ayib (Traditional spiced cottage cheese)Publisher siteFood and Humanity, Probiotics and Fermented Foods
Active, last published 2026
In probiotics and fermented foods
Mulugojjam
Adugna
Scholar“Research focused on Probiotics and Fermented Foods and adjacent fields.”
Debre Tabor University
Ethiopia
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93
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01 · About the work
What I study
ulugojjam Adugna is a researcher working on Probiotics and Fermented Foods. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Mulugojjam's work has been cited 93 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Probiotics and Fermented Foods×7Animal Diversity and Health Studies×7Microbial Community Ecology and Physiology×4Food composition and properties×2Microbial Metabolic Engineering and Bioproduction×2
04 · Where I am
Affiliations
Affiliation on published researchDebre Tabor University, EthiopiaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
3 works7 Feb 2023Open access1cites
Isolation, Characterization and Safety Assessment of Probiotic Lactic Acid Bacteria from Metata Ayib (Traditional Spiced Cottage Cheese)Publisher siteResearch Square, Probiotics and Fermented Foods
24 Jan 2023Open access1cites
Microbial dynamics, risk assessment and sensory evaluation of metata ayib (traditional spiced fermented cottage cheese)Publisher siteF1000Research, Probiotics and Fermented Foods
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