Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage

By K. Abegaz. 2007

112 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fca6a1801e81882a8ac5261c8dab5f951e5b0c98

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Amandine Fessard
2. F. Remize

In Nutrition and Dietetics

1. Amandine Fessard
2. F. Remize

Citations in the corpus

• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “W. confusa and W. viridescens were the dominant species during the fermentation of Borde, together with Lb. brevis and P. pentosaceus.”