Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

<div>Cheka. (a) Fasha or chaqa and (b) hiba or parshota produced in low-land areas of Dirashe. (c) Hiba or parshota produced in high land areas of Dirashe and (d) menna (Photosource: Worku et al., 2015 [<a href="/journals/ijmicro/2020/8891259/#B5">5</a>]).</div>

International Journal of Microbiology

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Figure 1: Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage 

Figure 1 | Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage 