Abdulkadir B, Tsige K, Ketema B (2011). Antimicrobil susceptibility pattern of lactic acid bacteria isolated from ergo, a traditional Ethiopian milk, Jimma, southwest Ethiopia. Ethiop. J. Educ. Sci. 7(1):9-17.

Abebe B, Feleke M, Berhanu A (2013). Isolation and screening of antibiotic producing actinomycetes from soils in Gondar town, North West Ethiopia. Asian Pac. J. Trop. Dis. 3(5):375-381.
Crossref

Abegaz B, Kebede T (1995). Geshoidin: A bitter principle of Rhamnus prinoides and other constituents of the leaves. Bull. Chem. Soc. Ethiop. 9:107-114.

Admasu T (2002). On indigenous production, genetic diversity and crop ecology of enset (Ensetventricosum). PhD Thesis, Wageningen University, The Netherlands.

Ahmed I, Tetemke M, Mogessie A (2001). Some microbiological and biochemical studies on the fermentation of awaze and datta, traditional Ethiopian condiments. Int. J. Food Sci. Nutr. 52:5-14.
Crossref

Almaz N (2001). Diversity and conservation of enset (Enseteventricosum) and its relation to households' food and livelihood security in southwestern Ethiopia. PhD Thesis, Wageningen University, the Netherlands.

Anteneh T, Tetemke M, Mogessie A (2011a). Inhibition of some foodborne pathogens by pure and mixed LAB cultures during fermentation and storage of ergo, a traditional Ethiopian fermented milk. ARPN J. Agri. Biol. Sci. 6(4): 1990-6145.

Anteneh T, Tetemke M, Mogessie A (2011b). The inhibition of some foodborne pathogens by mixed lab cultures during preparation and storage of Ayib, a Traditional Ethiopian Cottage Cheese. World J. Dairy Food Sci. 6(1):61-66.

Anteneh T, Tetemke M, Mogessie A (2011c). Antagonism of lactic acid bacteria against foodborne pathogens during fermentation and storage of borde and shamita, traditional Ethiopian fermented beverages. Int. Food Res. J. 18(3):1189-1194.

Arogundade LA (2006). Functional characterization of teff (Eragostics tef) protein concentrate: Influence of altered chemical environment on its gelation, foaming, and water hydration properties. Food Hydrocol. 20:831-838.
Crossref

Askal D, Kebede A (2013). Isolation, characterization and identification of lactic acid bacteria and yeast involved in fermentation of Teff (EragrostisTef) Batter. Adv. Res. Biol. Sci. 1(3):36-44.

Asnake D, Mogessie A (2010). Evaluation of the Probiotic Properties and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Awaze, Qotchqotcha and Tef dough, traditional Ethiopian fermented foods. J. Food Saf.12:187-191

Assaye H Mogessie (2014). Microbiological profile of retail sliced dry sausages in Ethiopia. Int. Food Res. J. 21(6):2473-2479.

Bekele B, Tetemke M, Mogessie A (2006). Yeast and lactic acid flora of 'tej', an indigenous Ethiopian honey wine: variations within and between production units. Food Microbiol. 23:277-282.
Crossref

Belay B, Wolde A (2014). Fermenter Technology Modification Changes Microbiological and Physico-chemical Parameters, Improves Sensory Characteristics in the Fermentation of Tella: An Ethiopian Traditional Fermented Alcoholic Beverage. J. Food Process. Technol. 5(4):316.

Berhanu AG (1987). Kocho fermentation. J. Appl. Bacteriol. 62:473-477.
Crossref

Bizuayehu T, Peter L (2003). Diversity and distribution patterns of enset land races in Sidama, Southern Ethiopia. Genet. Resour. Crop Evol. 50:359-371.
Crossref

Christoph J, Leo M, Dasel WMK, Wambui KM, Peter L, Pierre R, Bernd K, Christophe L, Jan H, Jakob Z, Esther S, Gilbert F, Bassirou B (2017). African fermented dairy products–Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security. Int. J. Food Microbiol. 250:27-36
Crossref

CSA-Central Statstical Agency of Ethiopia (2008). Agricultural Sample Survey: Report on Area and Production of Crops. Addis Ababa.

De Almad C, De Almada C, Martinez R, Sant'ana A (2015). Characterization of the intestinal microbiota and its interaction with probiotics and health impacts. Appl. Microbial. Technol. 99:4175-4199.

Debebe G (2006). Determination of ethanol level in beverages. MSc. Thesis, Department of chemistry, Addis Ababa University, Addis Ababa.

Eden E, Mogessie A (2005). Fate of Salmonella typhimurium DT 104 during the fermentation of Siljo, a traditional Ethiopian fermented legume condiment, and during product storage at ambient and refrigeration temperatures. World J. Microbiol. Biotechnol. 21:1259-1265.
Crossref

EHNRI (1997). Food composition table for use in Ethiopia. Part III. Ethiopian Health and Nutrition Research Institute. Addis Ababa. pp: 34.

Eyassu AA, Mohammed YK, Zelalem Y (2012). Isolation and characterization of lactic acid bacteria from Ititu: Ethiopian traditional fermented camel milk. J. Sci. 5:82-98.

Farah Z, Streiff T, Bachmann MR (1990). Preparation and consumer acceptability tests of fermented camel milk in Kenya. J. Dairy Res. 57:281-283.
Crossref

Fekadu B, Abrahamsen RK (1997). Farm-made fermented milk and cottage cheese in southern Ethiopia. J. Trop. Sci. 37:75-79.

Fite A, Tadesse A, Urga K, Seyoum E (1991). Methanol, fuel oil and ethanol contents of some Ethiopian traditional alcoholic beverages. SINET. Ethiop. J. Sci. 14:19-27.

Gashe BA (1985). Involvement of lactic acid bacteria in the fermentation of tef (Eragrostis tef), an Ethiopian fermented food. J. Food Sci. 50:800-801.
Crossref

Gashe BA (1987). Kocho fermentation. J. Appl. Bacterial. 62:473-477.
Crossref

Gebrekidan B, Gebrehiwot B (1982). Sorghum injera: preparations and quality. In. Proceedings of the International Symposium on Sorghum Grain Quality, 21-31 October 1981 Oct 28. Pp. 55-65.

Gemechu, Alganesh T, Yetenayet BT (2017). Traditional butter and ghee production, processing and handling in Ethiopia: A review. Afr. J. Food Sci. 11(4):95-105.
Crossref

Hamad AM, Fields ML (1979). Evaluation of protein quality and available lysine of germinated and ungerminated cereals. J. Food Sci. 44:456-459.
Crossref

Hammes WP, Bosch I, Wolf G (1995). Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the fermentation of protein foods. J. Appl. Biol. 79:76S-83S.

Hesseltine CW, Wang WL (1980). The importance of traditional fermented foods. BioScience 30:402-404.
Crossref

Jacob G (2004). Enset, the 'False Banana' as Food Security. Field Exchange 22:3. http://fex.ennonline.net/22/enset.aspx.

Jespersen L (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Res. 3:191-200.
Crossref

Kassahun M (2013). Sources of milk products, milk and milk products handling preservation and spices added to the milk products in ada"a woreda, Ethiopia. Int. J. Agric. Res. Rev. 3(1):6-12.

Kassaye T, Simpson BK, Smith JP, O'Connor CB (1991). Chemical and microbiological characteristics of 'Ititu'. Milchwissensch 46:649-653.

Kebede A, Fekadu B, Langsrud T, Narvhus J (2002). Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage. J. Food Technol. Afr. 7(3):85-92.

Kebede T (1994). The bitter constituent of Gesho (Rhamnus prinoides) leaves. MSc. Thesis, Department of Chemistry, Addis Ababa University, Addis Ababa.

Ketema B, Tetemke M, Mogosie A (1998). The microbial dynamics of borde fermentation, a traditional Ethiopian fermented beverage. SINET: Ethiop. J. Sci. 21:195-205.

Ketema B, Tetemke M, Mogosie A (1999). Microbiology of the fermentation of Shamita, a traditional Ethiopian fermented beverage. SINET: Ethiop. J. Sci. 22:113-126

Ketema B, Tetemke M, Mogosie A (2010). Microbial dynamics during the fermentation of Wakalim, a traditional Ethiopian fermented sausage. J. Food Qual. 33:370-390.
Crossref

Khetarpaul N, Chauhan BM (1993). Sensory evaluation of some recipes prepared from fermented pearl millet flour. J. Dairy Foods Home Sci. 12:96-104.

Kimmons JE, Brown KH, Lartey A, Collison E, Mensah PP, Dewey KG (1999).The effects of fermentation and/or vacuum flask storage on the presence of coliforms in complementary foods prepared in Ghana. Int. J. Food Sci. Nutr. 50:195-201.
Crossref

Lore TA, Mbugua SK, Wangoh J (2005). Enumeration and identification of microflora in Suusac, a Kenyan traditional fermented camel milk product. J. Food Sci. Technol. 38:125-130.
Crossref

McKay LL, Baldwin KA (1990). Applications for biotechnology: present and future improvements in lactic acid bacteria. FEMS Microbiol. Rev. 87:3-14.
Crossref

Mehtzun T, Yewelsew A (1994). Study of ensetprocessing and development of ensetprocessing tools in the southern region of Ethiopia (Monograph). ACA/ NORAGRIC research project. Awassa College of Agriculture, Addis Ababa University, Ethiopia. 66p.

Mekonnen T, Mogessie A (2005). Fate of Escherichia coli O157:H7 during the processing of Ergo and Ayib, traditional Ethiopian dairy products and effect of product storage temperatures on its survival. Int. J. Food Microbiol. 103:11-21.
Crossref

Misganaw W, Teketay W (2016). Isolation and Identification of Lactic Acid Bacteria from Raw Cow Milk. Int. J. Adv. Res. Biol. Sci. 3(8):44-49.

Mogessie A (1990). Microbiological quality of 'Ayib', a traditional Ethiopian cottage cheese. Int. J. Food Microbiol. 10:263-268.
Crossref

Mogosie A, Tetemke M (1995). Some microbiological and nutritional properties of Borde and Shamita, traditional Ethiopian fermented beverages. Ethiop. J. Health Dev. 9:105-110.

Mogossie A (2006). The microbiology of Ethiopian foods and beverages: A review. Ethiop. J. Biol. Sci. 5:189-245.

Negasi A, Fassil A, Asnake D (2017). In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics Afr. J. Biotechnol. 16(12):594-606.
Crossref

O'Connor CB (1995). Rural Dairy Technology. International Livestock Research Institute. Addis Ababa, Ethiopia.

O'Mahoney F (1998). Rural Dairy Technology- Experience in Ethiopia. ILCA Manual No. 4. Dairy Technology Unit International Livestock Center For Africa. Addis Ababa, Ethiopia. 64p.

Padhye VM, Salunkhe DK (1979). Biochemical studies on black gram (Phaseolus mungo L.): III Fermentation of black gram rice blend and its influence the vitro digestibility of proteins. J. Food Biochem. 2: 27-34.

Rahel F (2008). Traditional and improved milk and milk products handling practices and compositional and microbial quality of raw milk and butter in Delbo, water shed of Wolyta zone MSc thesis Hawassa University, Ethiopia.

Rashid AA (2013). Microbiology of Keribo Fermentation: An Ethiopian Traditional Fermented Beverage. Pak. J. Biol. Sci. 16:1113-1121.
Crossref

Samuel S, Berhanu A (1991). The microbiology of Tella fermentation. Sinet. Ethiop. J. Sci. 14:81-92.

Sanni AI (1993). The need for optimisation of African fermented foods and beverages. Int. J. Food Microbiol. 18:85-95.
Crossref

Savadog A, Cheik AT, Ouattara H Bassole AS (2004). Antimicrobial activities of lactic acid bacteria streams isolated from Burkinafaso fermented milk. Pak. J. Nutr. 3(3):174-179.
Crossref

Seifu E (2007). Handling, preservation and utilization of camel milk and camel milk products in Shinile and Jijiga Zones, eastern Ethiopia. Livest. Res. Rural Dev. 19:1-9.

Shale S, Gashe BA (1991). The microbiology of Tella fermentation. Sinet Ethiop. J. Sci. 14:81-92.

Shin R, Suzuki M, Morishita Y (2002). Influence of intestinal anaerobes and organic acids on the growth of enterohemorrhagic Escherichia coli O157:H7. J. Med. Microbiol. 51:201-206.
Crossref

Simango C (1997). Potential use of traditional fermented foods for weaning in Zimbabwe. J. Soc. Sci. Med. 44:1065-1068.
Crossref

Soni SK, Sandhu DK (1990). Indian fermented foods: microbiological and biochemical aspects. Indian J. Microbiol. 30:135-157.

Steinkraus KH (1998). Bio-enrichment: production of vitamins in fermented foods. In. Wood, B.J.B. (Ed.), Microbiology of fermented foods. Blackie Academic and Professional, London, pp. 603-619.
Crossref

Tiruha H, Kebede A, Edessa N (2014). The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum). Int. J. Sci. 8(1):7-13.

Vogel S, Gobezie A (1983). Ethiopian tej. In. Handbook of Indigenous Fermented Foods.Steinkraus, K.H. (ed). Marcel Dekker, Inc. New York. pp. 363-365.

Zelalem Y (2010). Microbial properties of Ethiopian marketed milk andmilk products and associated critical points of contamination: an epidemiological perspective, East Africa Dairy Development Program, Addis Ababa Ethiopia.

Zelalem Y, Faye B, Gerard L (2007). Occurrence and distributions of species enterobacteracea in selected Ethiopian traditional dairy products: A contribution to epidemiology. Food Control 18:1397-1404.
Crossref

Zewdie S, Urga K, Nigatu A (1995). Microbiology of Siljo fermentation. SINET: Ethiop. J. Sci. 18:139-142.