id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-38	Abegaz, Kebede	Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage	2013	10	.pdf	application/pdf	7487	418	58	flavescens (2.9%) and Lb. collinoides (1.5%) at Phase I fermentation; Lb. sanfrancisco (1.5%) and Lb. pontis (1.5%) at Phase II fermentation; non- identified isolate (1.5%) at Phase III fermentation; and Lb. delbrueckii subsp. The LAB were in the minority at start of Phase II fermentation with the addition of malt flour but they were the dominating flora as the fermentation progressed.	cache/ajfsoa-38.pdf	txt/ajfsoa-38.txt