Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia

Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia

Kocho is a traditional product in Ethiopia, prepared by fermenting parts of ‘false banana’ plants (Ensete ventricosum). Fermentation practices of kocho vary depending on the region of Ethiopia. In this study, 14 kocho samples originating from four different areas were investigated. They varied both...

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Bibliographic Details
Main Authors: Helen Weldemichael, Dominic Stoll, Christoph Weinert, Tesfemariam Berhe, Shimelis Admassu, Melaku Alemu, Melanie Huch
Format: Article
Language:English
Published: Elsevier 2019-06-01
Series:Heliyon
Subjects:
Food microbiology
Bacteriology
Agricultural plant products
Food science
Bacteria involved in fermentation
Food fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844019305973

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http://www.sciencedirect.com/science/article/pii/S2405844019305973

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