D. Muleta

Plant Development Drives Dynamic Shifts in the Root Compartment Microbiomes of Wild and Domesticated Finger Millet Cultivars

This study examines how plant developmental stage and domestication influence microbial communities in root compartments of finger millet, showing significant shifts in bacterial and fungal phyla.

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

This study evaluates the in vitro probiotic properties of lactic acid bacteria isolated from Ethiopian fermented foods, identifying four strains with acid and bile salt tolerance and antimicrobial activity.

Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity: Isolated from fermented foods and beverages.

This study identifies indigenous yeasts from Ethiopian fermented foods with high leavening capacity, showing mixed cultures outperform single cultures in dough volume.