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科乔的微生物和物理化学动力学,来自恩塞特的发酵食品

Dereba Workineh Seboka1, Abay Tabor Bejiga1, Debela Jufar Turunesh2

  • 1Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia.

International journal of microbiology
|October 30, 2023
PubMed
概括

科乔是一种发酵的安塞特食品,其质量依赖于微生物动力学. 乳酸细菌在发酵过程中增加,改善营养和感官特性,同时减少腐烂.

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