Ketema Bacha (PhD)

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Ketema Bacha (PhD)

Professor

Biology Department

  • Full Name:  Ketema Bacha (PhD)
  • Academic Rank: Professor
  • Nationality: Ethiopian
  • College/institute: College of Natural Sciences
  • Field of specialization: Applied Microbiology/Food Microbiology

 Research interest:

  •  Food Safety, Probiotic LAB of food and animal origins; Starter cultures,
  •  Microbiology of Traditional Fermented Foods and beverage;
  •   Quorum sensing;
  •   Drug resistance (Bacteria and vivax);
  •   Antimicrobial activities of Medicinal Plants; Microbial enzymes and their application in industries,
  •   Other Applied Microbiology related researches

Publications: 

  1. Reda Nemo and Ketema Bacha (2021). Natural Preservative-Based Shelf-Life Enhancement Of Borde; A Traditional Ethiopian Low Alcoholic Beverage, Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.15968
  2. Tsige Ketema, Ketema Bacha, Kefelegn Getahun, Hernando A. del Portillo, Quique Bassat (2021). Plasmodium vivax epidemiology in Ethiopia 2000-2020: a systematic review and meta-analysis. Plos. Neg. Trop. Dis., 15(9): e0009781, 2021 https://doi.org/10.1371/journal.pntd.0009781
  3. Reda Nemo and Ketema Bacha (2021). Microbial quality, physicochemical characteristics, proximate analysis, and antimicrobial activities of honey from Anfilo district. Food Bioscience, 2021 https://doi.org/10.1016/j.fbio.2021.101132
  4. Reda Nemo and Ketema Bacha (2021). Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages. Annals of Microbiology 71(2021):22, DOI: 10.1186/s13213-021-01635-7
  5. Reda Nemo and Ketema Bacha (2020). Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverage. LWT Food Science and Technology, 131
  6. Anbessa D Koricha, Da-yong Han, Ketema Bacha, FY Bai (2020). Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia. Journal of the Science of Food and Agriculture, 100(9): 3630-3638, https://doi.org/10.1002/jsfa.10391
  7. Anbessa Dabassa Koricha, Da-Yong Han, Ketema Bacha, and Feng-Yan Bai (2019). Occurrence and Molecular Identification of Wild Yeasts from Jimma Zone, South West Ethiopia. Microorganisms,7: 633; doi:10.3390/microorganisms7120633 
  8. Dele Abdissa, Girma Geleta, Ketema Bacha, Negera Abdissa (2017). Phytochemical investigation of Aloe pulcherrima roots and evaluation for its antibacterial and antiplasmodial activities,  PLOS ONE, 12 (3), e0173882. https://doi.org/10.1371/journal.pone.0173882
  9. Reda Nemo, Ketema Bacha, Tsige Ketema (2017). Microbiological quality and safety of some street-vended foods in Jimma Town, Southwestern Ethiopia, African Journal of Microbiology Research, 11 (14): 574-585 https://doi.org/10.5897/AJMR2014.7326
  10. Ketema Bacha, Yinebeb Tariku, Fisseha Gebreyesus, Shibru Zerihun, Ali Mohammed, Nancy Weiland-Bräuer, Ruth A. Schmitz, and Mulugeta Mulat (2016). Antimicrobial and anti-Quorum Sensing activities of selected medicinal plants of Ethiopia: Implication for development of potent antimicrobial drugs. BMC Microbiology, 16:139 https://doi.org/10.1186/s12866-016-0765-9
  11. Tesfahun Lamboro, Tsige Ketema and Ketema Bacha (2016). Prevalence and Antimicrobial Resistance in Salmonella and Shigella Species Isolated from Outpatients, Jimma University Specialized Hospital, Southwest Ethiopia. Canadian Journal of Infectious Diseases and Medical Microbiology, http://dx.doi.org/10.1155/2016/4210760
  12. Taddesse Begashaw, Yinebeb Tariku and Ketema Bacha (2016). Antibacterial activity of selected medicinal plants used in South-western Ethiopia. African Journal of Microbiology Research, 10 (46): 1961-1972  https://doi.org/10.5897/AJMR2016.8328
  13. Tesfaye Wolde and Ketema Bacha (2016). Microbiological Safety of Kitchen Sponges Used in Food Establishments; International Journal of Food Science, http://dx.doi.org/10.1155/2016/1659784
  14. Mohammed Yasin, Tsige Ketema and Ketema Bacha (2015). Physico-chemical and bacteriological quality of drinking water of different sources, Jimma zone, Southwest Ethiopia. BMC Research Notes; 8:541
  15. Tsige Ketema, Ketema Bacha, Essayas Alemayehu,  Argaw Ambelu (2015). Incidence of severe Malaria Syndromes and Status of Immune Response amnong Khat Chewer Malaria Patients in Ethiopia. PLoS ONE 10(7):e0131212. Doi:10.1371/journal.pone.0131212
  16. Firew Tafesse Gulelat Desse  Ketema Bacha and Haile Alemayehu (2014). Microbiological quality and safety of street vended raw meat in Jijiga town of Somali Regional State, southeast Ethiopia. African Journal of Microbiology Research, 8 (48): 3867-3874 https://doi.org/10.5897/AJMR2014.7136
  17. Gosa Girma, Tsige Ketema and Ketema Bacha (2014). Microbial load and safety of paper currencies from some food vendors in Jimma Town, Southwest Ethiopia. BMC Research Notes, 7:843 https://doi.org/10.1186/1756-0500-7-843
  18. Alemayehu Dugassa, Tsige Ketema   and Ketema Bacha (2014). Microbiological quality and safety of some selected vegetables sold in Jimma town, Southwestern Ethiopia. African Journal of Environmental Science and Technology, 8(11), 633-653. https://doi.org/10.5897/AJEST2014.%201751
  19. Teshome Tadesse and Ketema Bacha (2014). Microbiological Quality and Safety of raw Milk Collected from Kersa District, Jimma Zone, Southwest Ethiopia. J. Biol. Chem. Research  31 (1): 546-561
  20. Tekalign Kejela and Ketema Bacha (2013). Prevalence and Antibiotic Susceptibility Pattern of Methicillin-resistant Staphylococcus aureus (MRSA) among Primary School Children and Prisoners in Jimma Town, Southwest Ethiopia. Annals of Clinical Microbiology and Antimicrobials, 12:11 https://doi.org/10.1186/1476-0711-12-11
  21. Tsige Ketema and Ketema Bacha (2013). Plasmodium vivax associated severe malaria complications among children in some malaria endemic areas of Ethiopia. Journal of Public Health, 13:637 https://doi.org/10.1186/1471-2458-13-637
  22. Ketema Bacha, Hans Jonsson and Mogessie Ashenafi (2010). Microbial Dynamics during the Fermentation of Wakalim, a Traditional Ethiopian Fermented Sausage, J. Food Quality, 33:370-390 https://doi.org/10.1111/j.1745-4557.2010.00326.x
  23. TsigeKetema, Kefelegn Getahun and Ketema Bacha (2011). Therapeutic efficacy of chloroquine against Plasmodium vivax malaria in Halaba Kulito town, South Ethiopia. J Parasite and Vectors, 4:46 https://doi.org/10.1186/1756-3305-4-46
  24. Abdulqadir Beyan, Tsige Ketema and Ketema Bacha (2011). Antibiotic susceptibility patterns of some LAB isolated from Ergo, A traditional Ethiopian fermented milk. Ethiopia J Educ. Sci., 7:9-17  https://www.ajol.info/index.php/ejesc/article/view/75501
  25. KetemaBacha, TetemkeMehari and MogessieAshenafi (2011). Effects of Pure and Mixed Cultures of LAB on the Survival and Growth of Some Food-borne Pathogens in fermenting Wakalim, a traditional Ethiopian fermented beef sausage Int. J. Food Safety, Nutrition and Public Health,4: 140-151  http://dx.doi.org/10.1504/IJFSNPH.2011.044536
  26. Ketema Bacha, Tetemke Mehari and Mogessie Ashenafi (2010). Antibiotic Susceptibility Patterns of LAB Isolated From Wakalim,a Traditional Ethiopian Fermented Beef Sausage. Journal of Food Safety 30:213–223 https://doi.org/10.1111/j.1745-4565.2009.00201.x
  27. Ketema Bacha, Tetemke Mehari and Mogessie Ashenafi (2009).In-vitro probiotic evaluation of lactic acid bacteria isolated from wakalim, a traditional Ethiopian fermented beef sausage. Ethiop J Health Sci.19:21-27.
  28. Tsige Ketema, KetemaBacha, Tarekegn Birhanu and Beyene Petros (2009). Assessment of chloroquine resistant Plasmodiumvivaxin Serbo town, Jimma Zone, Southwest Ethiopia. Malaria Journal, 8:177 https://doi.org/10.1186/1475-2875-8-177
  29. Tsige Ketema, Tsegaye Gadisa and Ketema Bacha (2009). Microbiological safety of fruit juices served in cafes/restaurants, Jimma town, Southwest Ethiopia. Ethiopian J. Health Sci. 18: 95 -1005 https://www.ajol.info/index.php/ejhs/article/view/145948
  30. KetemaBacha, TetemkeMehari  and  MogessieAshenafi  (1999).  Microbiology of the fermentation of  ‘Shamita’,  a  traditional Ethiopian fermented beverage. SINET: Ethiop. J. Sci.22:113-126 https://www.ajol.info/index.php/sinet/article/view/18137
  31. KetemaBacha, TetemkeMehari and MogessieAshenafi (1998). The microbial dynamics of ‘Borde’ fermentation, a traditionalEthiopian fermented beverage. SINET: Ethiop.J.Sci.21: 1995-205  http://dx.doi.org/10.4314/sinet.v21i2.18120
  32. Ketema Bacha (1997). Microbiology of ‘Borde’ and ‘Shamita’ fermentation. MSc Thesis, Addis Ababa University, Ethiopia
  33. Ketema Bacha (2007). Microbiology of Wakalim Fermentation, a traditional Ethiopian Fermented Beef Sausage. PhD Dissertation, Addis Ababa University, Ethiopia.

Contact

Phone: +251471112214

Email: Ketema.bacha@ju.edu.et