IN-VITRO PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM ‘WAKALIM’, A TRADITIONAL ETHIOPIAN FERMENTED BEEF SAUSAGE
Author : Ketema Bacha1*, PhD, Tetemke Mehari2, PhD, Mogessie Ashenafi2, PhD Year : 2006 „Wakalim is a traditional Ethiopian fermented beef sausage commonly produced and consumed in the eastern part of…