Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia
Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant in Ethiopia. More than 20 % of people in Ethiopia rely on enset for their subsistence livelihood. Its fermentation produces a starchy food named Kocho, which is yet poorly studied. In this study, physicochemical and micr...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024016529 |
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| author | Melesse Tadesse Fidelis Odedishemi Ajibade Mengist Minale Addisu Mekonnen Awoke Guadie |
| author_facet | Melesse Tadesse Fidelis Odedishemi Ajibade Mengist Minale Addisu Mekonnen Awoke Guadie |
| author_sort | Melesse Tadesse |
| collection | DOAJ |
| description | Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant in Ethiopia. More than 20 % of people in Ethiopia rely on enset for their subsistence livelihood. Its fermentation produces a starchy food named Kocho, which is yet poorly studied. In this study, physicochemical and microbial community dynamics of Kocho fermented from different enset varieties (Maziya, Genna, and Arkiya) were collected at Dawro Zone (Southern Ethiopia). Samples were collected at various fermentation times (days 1–60) for physicochemical and microbial (culture-dependent and culture-independent) characterization. Results showed that increasing fermentation time has a significantly strong positive (R2 = 0.768, p = 0.004) correlation between titrable acidity, and a significantly strong negative association with pH (R2 = −0.715, p = 0.009), moisture (R2 = −0.982, p < 0.05), ash (R2 = −0.932, p < 0.05), fat (R2 = −0.861, p < 0.05), fiber (R2 = −0.981, p < 0.05) and carbohydrate (R2 = −0.994, p < 0.001) contents. An increasing or decreasing trend of physicochemical parameters observed during enset fermentation is significantly associated with microbial community dynamics. Shifts of microbial community observed during culture-dependent analysis were also confirmed by metagenomic results. During fermentation, Firmicutes (39–68 %) > Proteobacteria (7–53 %) > Cyanobacteria (7–24 %) were dominant phyla in the three enset varieties. Gamma (traditional starter culture) is dominated by Lactobacillus plantrum and Lactobacillus manihotivorans most probably the two species that play a significant role in initiating enset fermentation. |
| first_indexed | 2024-03-08T00:10:11Z |
| format | Article |
| id | doaj.art-7b3dcefae1a44fd3acb05c0edbdc3a39 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T00:10:11Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-7b3dcefae1a44fd3acb05c0edbdc3a392024-02-17T06:41:32ZengElsevierHeliyon2405-84402024-02-01103e25621Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West EthiopiaMelesse Tadesse0Fidelis Odedishemi Ajibade1Mengist Minale2Addisu Mekonnen3Awoke Guadie4Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, 21, Ethiopia; Department of Biotechnology, College of Natural Sciences, Wolaita Sodo University, Wolaita, 138, EthiopiaDepartment of Civil and Environmental Engineering, Federal University of Technology, Akure PMB, 704, NigeriaDepertment of Natural Resources Management, College of Agriculture, Food, Environment and Climate Sciences, Injibara University, Injibara, 40, EthiopiaDepartment of Microbial, Cellular and Molecular Biology, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia; Department of Wildlife and Ecotourism Management, Bahir Dar University, Bahir Dar, EthiopiaDepartment of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, 21, Ethiopia; Corresponding author.Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant in Ethiopia. More than 20 % of people in Ethiopia rely on enset for their subsistence livelihood. Its fermentation produces a starchy food named Kocho, which is yet poorly studied. In this study, physicochemical and microbial community dynamics of Kocho fermented from different enset varieties (Maziya, Genna, and Arkiya) were collected at Dawro Zone (Southern Ethiopia). Samples were collected at various fermentation times (days 1–60) for physicochemical and microbial (culture-dependent and culture-independent) characterization. Results showed that increasing fermentation time has a significantly strong positive (R2 = 0.768, p = 0.004) correlation between titrable acidity, and a significantly strong negative association with pH (R2 = −0.715, p = 0.009), moisture (R2 = −0.982, p < 0.05), ash (R2 = −0.932, p < 0.05), fat (R2 = −0.861, p < 0.05), fiber (R2 = −0.981, p < 0.05) and carbohydrate (R2 = −0.994, p < 0.001) contents. An increasing or decreasing trend of physicochemical parameters observed during enset fermentation is significantly associated with microbial community dynamics. Shifts of microbial community observed during culture-dependent analysis were also confirmed by metagenomic results. During fermentation, Firmicutes (39–68 %) > Proteobacteria (7–53 %) > Cyanobacteria (7–24 %) were dominant phyla in the three enset varieties. Gamma (traditional starter culture) is dominated by Lactobacillus plantrum and Lactobacillus manihotivorans most probably the two species that play a significant role in initiating enset fermentation.http://www.sciencedirect.com/science/article/pii/S2405844024016529EnsetKochoSouth West EthiopiaMicrobial communityGamma |
| spellingShingle | Melesse Tadesse Fidelis Odedishemi Ajibade Mengist Minale Addisu Mekonnen Awoke Guadie Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia Heliyon Enset Kocho South West Ethiopia Microbial community Gamma |
| title | Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia |
| title_full | Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia |
| title_fullStr | Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia |
| title_full_unstemmed | Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia |
| title_short | Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia |
| title_sort | physicochemical and microbial community dynamics of kocho fermented from different enset varieties in south west ethiopia |
| topic | Enset Kocho South West Ethiopia Microbial community Gamma |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024016529 |
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