Abstract            Volume:14  Issue-8  Year-2026         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Fermentation is an ancient widely practiced technology and fermented foods are an essential part of diets in all parts of the world. Traditional fermentation is an ancient food preservation technology, although, it is still part of the cultural norm usually being practiced at a local or household level among indigenous communities in Africa and most of the developing world.Based on its rich cultural diversity, a wide variety of fermented foods and beverages are consumed in Ethiopia from different raw materials such as cereals, ensete (false banana), honey, milk, etc. Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria (LAB). Emergence of new pathogens, the resurgence of old ones, and development of antibiotic resistance have caused an increase in research on a group of LAB known as probiotics that could be potentially used to combat bacterial infections.

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