文章基本信息

标题：Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage
作者：Kebede Abegaz ; Fekadu Beyene ; Thor Langsrud 等
期刊名称：Journal of Food Technology in Africa
印刷版ISSN：1028-6098
出版年度：2002
卷号：7
期号：3
DOI：10.4314/jfta.v7i3.19238
语种：English
出版社：Innovative Institutional Communications
摘要：Samples of borde from open markets at five localities in southern Ethiopia showed average aerobic mesophilic count (AMC), lactic acid bacteria (LAB) and yeast counts of 9.9, 10.1, and 8.1 log CFU g-1 respectively. Enterobacteriaceae (EB) were