African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics

Negasi Akalu*
  • Negasi Akalu*
  • Biology Department, College of Natural and Computational Sciences, Debre Birhan University, P. O. Box 445, Ethiopia.
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Fassil Assefa
  • Fassil Assefa
  • Microbial, Cellular and Molecular Department, College of Life Sciences, Addis Ababa University, P. O. Box 1176, Ethiopia.
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Asnake Dessalegn
  • Asnake Dessalegn
  • Microbial, Cellular and Molecular Department, College of Life Sciences, Addis Ababa University, P. O. Box 1176, Ethiopia.
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  •  Received: 25 February 2016
  •  Accepted: 16 August 2016
  •  Published: 22 March 2017

How to cite this article

APA /
Akalu, N., Assefa, F., & Dessalegn, A. (2017). In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics. African Journal of Biotechnology , 16(12), 594-606.
Chicago /
Negasi Akalu, Fassil Assefa and Asnake Dessalegn . "In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics." African Journal of Biotechnology 16, no. 12 (2017): 594-606.
MLA /
Negasi Akalu, Fassil Assefa and Asnake Dessalegn . "In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics." African Journal of Biotechnology 16.12 (2017): 594-606.
DOI /
https://doi.org/10.5897/AJB2016.15307
URL /
https://academicjournals.org/journal/AJB/article-abstract/28141B163224

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This article is published under the terms of the Creative Commons Attribution License 4.0

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