Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho
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...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2020.1840007 |
| _version_ | 1818915213507821568 |
|---|---|
| author | Kenenisa Dekeba Tafa Worku Abera Asfaw |
| author_facet | Kenenisa Dekeba Tafa Worku Abera Asfaw |
| author_sort | Kenenisa Dekeba Tafa |
| collection | DOAJ |
| description | 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 protein content, flavor, odor, and degrading anti-nutritional factor. However, there are limitations of studies on the role of microorganisms in kocho fermentation process. In conclusion, some of species of the microorganisms during kocho fermentation are identified and isolated for the purpose of quality, and safety of kocho, but other suitable microorganisms are not well studied in previous researchers. Thus, further investigations may also be needed on the microbiology of kocho fermentation in order to enhance the nutritional quality, sensory properties, and safety of the kocho product. |
| first_indexed | 2024-12-19T23:58:42Z |
| format | Article |
| id | doaj.art-26becbeb81bc4b7a863208cf0a79fb50 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-19T23:58:42Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-26becbeb81bc4b7a863208cf0a79fb502022-12-21T20:00:55ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322020-01-016110.1080/23311932.2020.18400071840007Role of microbial dynamics in the fermentation process of Ethiopia traditional food: KochoKenenisa Dekeba Tafa0Worku Abera Asfaw1Wolkite UniversityWolkite UniversityIn 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 protein content, flavor, odor, and degrading anti-nutritional factor. However, there are limitations of studies on the role of microorganisms in kocho fermentation process. In conclusion, some of species of the microorganisms during kocho fermentation are identified and isolated for the purpose of quality, and safety of kocho, but other suitable microorganisms are not well studied in previous researchers. Thus, further investigations may also be needed on the microbiology of kocho fermentation in order to enhance the nutritional quality, sensory properties, and safety of the kocho product.http://dx.doi.org/10.1080/23311932.2020.1840007ensetkochofood fermentationethiopia traditional fermented foodmicrobial dynamics |
| spellingShingle | Kenenisa Dekeba Tafa Worku Abera Asfaw Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho Cogent Food & Agriculture enset kocho food fermentation ethiopia traditional fermented food microbial dynamics |
| title | Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho |
| title_full | Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho |
| title_fullStr | Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho |
| title_full_unstemmed | Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho |
| title_short | Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho |
| title_sort | role of microbial dynamics in the fermentation process of ethiopia traditional food kocho |
| topic | enset kocho food fermentation ethiopia traditional fermented food microbial dynamics |
| url | http://dx.doi.org/10.1080/23311932.2020.1840007 |
| work_keys_str_mv | AT kenenisadekebatafa roleofmicrobialdynamicsinthefermentationprocessofethiopiatraditionalfoodkocho AT workuaberaasfaw roleofmicrobialdynamicsinthefermentationprocessofethiopiatraditionalfoodkocho |