LEGESSE, T.; ALI, S.; HAILEMARIAM, A.; TIGENEH, W.; DEBEBE, Z. MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 5, p. e12379, 2026. DOI: 10.55251/jmbfs.12379. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12379. Acesso em: 25 apr. 2026.