Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho (original) (raw)

2020

Abstract

In the south-west of Ethiopia, enset plant has a major role to play in food security and the ability to drought-resistant and multi-purpose in modern lifestyles. The use of traditional fermented kocho has been increased in south Ethiopia as consumers want a healthy dietary food. The microbiology of kocho fermentation ensures the desirable quality of kocho. Existing papers have been organized and reviewed on the dynamics of growth, survival, and biochemical activity of microbes and their importance in the traditional fermentation process of kocho. The quality of kocho depends on the enset processing, fermentation methods, and periods. Few studies have been published on the importance of microorganisms during the kocho fermentation process. In kocho fermentation, LAB is used for the production of metabolites such as acetic acid, propanoic acid, butanoic acid, pentanoic acid, and hexanoic acid. Some of the species of Lactic acid bacteria in kocho fermentation that impart desired protei...

Abera Asfaw hasn't uploaded this paper.

Let Abera know you want this paper to be uploaded.

Ask for this paper to be uploaded.