Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese “Ayib” safety, stability, sensory acceptability and antioxidant potential
These findings suggest that lactic acid bacteria strains can improve the nutritional value, safety, and storage stability of fermented dairy products, such as Ayib, with potential applications in both the food and pharmaceutical industries.
Authors
- Zerihun Asefa .
- Tadesse Daba
- Asnake Desalegn
- Tesfaye Haile
- Anteneh Tesfaye
Institutions
- Addis Ababa Science and Technology University (ET)
- St. Paul's Hospital Millennium Medical College (ET)
- Addis Ababa University (ET)
- Ethiopian Institute of Agricultural Research (ET)
Publication Details
- Journal
- One Health Outlook
- Published
- 2025-04-07
- DOI
- https://doi.org/10.1186/s42522-025-00138-8
- Citations
- 4
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 4.65
Funders
- Ethiopian Institute of Agricultural Research
- Addis Ababa University