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 the country mainly among the Harari and Argoba tribes.

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