ArticleJournal of food science and technology2016
Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 22 citations in OpenAlex.
- Comparative Analysis of Sensory Quality and Microbial Communities Between Medium-High- and High-Temperature Daqu From Shangqiu Region.Current microbiology · 2026Article
- Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens.Probiotics and antimicrobial proteins · 2025Article
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- Exploring the antioxidant, antidiabetic, and antibacterial potential of postbiotic compounds derived fromBiotechnologia · 2024Article
- Production of Functional Buttermilk and Soymilk UsingMolecules (Basel, Switzerland) · 2021Article
- Fermented Foods as a Dietary Source of Live Organisms.Frontiers in microbiology · 2018Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) and yeasts were enumerated and identified from naturally fermented buttermilk. Isolates were first subjected to chemical tests and then to molecular characterization. Molecular identification involved pure sequencing of 16s rRNA (LAB) and 18s rRNA (yeast) genes. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (DGGE) was used for detection of microbiota composition. Eighty-five LAB and 26 yeast isolates obtained from 16 small-scale dairy farms were isolated and identified. The microbial composition was dominated by strains of Lactococcus lactis ssp. lactis, Lactobacillus plantarum and Saccharomyces cerevisiae. Molecular techniques enabled not only genetic confirmation but also detection of some uncultivated strains. The presence of diverse strains of LAB and yeasts in NFB indicated a potential for development of different starter cultures to make new dairy products.
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Registered trials
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