article · Heliyon

Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits

Dagnew Bitew
Bogale Damtew
Anteneh Tesfaye
Berhanu Andualem

2024Open accessAddis Ababa University

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

Probiotics and Fermented Foods
Microbial Metabolites in Food Biotechnology
Food composition and properties

Sustainable Development Goals

Zero Hunger

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1016/j.heliyon.2024.e40520

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.