This study aimed to isolate and characterize potential probiotic yeasts from Ethiopian injera
sourdough and the study was conducted by collecting samples from Gondar and Bahir Dar …

Ersho is a well‐known as a source of lactic acid bacteria (LAB) and yeasts in Ethiopia.
However, the utilisation of yeasts and LAB for bread production has not been previously …

The present study aimed to obtain good quality croissants from wholegrain wheat flour using
baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 …

As a sugar-rich plant with no impact on global warming and food security, sweet sorghum
can be exploited as an alternative source of renewable bioenergy. This study aimed to …

Fermented food play an important proactive role in the human diet. In many developing and
under developed countries, fermented food is a cheap source of nutrition. Currently, more …

Composite flour/bread technology is an important area to be properly harnessed in food
industries to help reduce the cost of wheat importation in Nigeria. In this study, bread …

Traditional fermentation using natural microorganisms often results in uncontrolled and
inconsistent product quality. Identifying dominant LAB and yeast species through …

Ersho, an undefined starter culture used for Ethiopian injera production, is well-known as a
source of yeasts. However, there has not been negligible research done on the use of …

Ersho is an undefined starter culture used for Ethiopian injera production, and it is a good
source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done …

Abstract east biomass is often used in the fermentation of bread dough. Dough fermentation
can be maximized by adding a nitrogen source. This study used yeast isolates from salak …