Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism
Various studies revealed that quality of Qotcho relies on fermentation time, microbial activities, and varieties of Enset. Qotcho fermentation time is the most dominant factor. Several months to years of fermentation time is a challenging task for food security in Ethiopia. Shortening this long ferm...
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2342894 |
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