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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Elsevier
2019-06-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844019305973 |
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doaj-30e8cd07264f42d5bd98894b6e69bad62020-11-25T03:10:03ZengElsevierHeliyon2405-84402019-06-0156e01842Characterization of the microbiota and volatile components of kocho, a traditional fermented food of EthiopiaHelen Weldemichael0Dominic Stoll1Christoph Weinert2Tesfemariam Berhe3Shimelis Admassu4Melaku Alemu5Melanie Huch6School of Chemical and Bioengineering, Addis Ababa Institute of Technology, P.O. Box 385, Addis Ababa, EthiopiaMax Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131, Karlsruhe, GermanyMax Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131, Karlsruhe, GermanySchool of Animal and Range Science, Haramaya University, P.O. Box 138, Dire Dawa, EthiopiaSchool of Chemical and Bioengineering, Addis Ababa Institute of Technology, P.O. Box 385, Addis Ababa, EthiopiaEthiopian Agricultural Research Council Secretariat, P.O. Box 8115, Addis Ababa, EthiopiaMax Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131, Karlsruhe, Germany; Corresponding author.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 in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that Lactobacillus and Acetobacter were the most dominant genera during kocho fermentation with Lactobacillus plantarum and Lactobacillus brevis being the prevalent species of Lactobacillus. The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles.http://www.sciencedirect.com/science/article/pii/S2405844019305973Food microbiologyBacteriologyAgricultural plant productsFood scienceBacteria involved in fermentationFood fermentation |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Helen Weldemichael Dominic Stoll Christoph Weinert Tesfemariam Berhe Shimelis Admassu Melaku Alemu Melanie Huch |
| spellingShingle |
Helen Weldemichael Dominic Stoll Christoph Weinert Tesfemariam Berhe Shimelis Admassu Melaku Alemu Melanie Huch Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia Heliyon Food microbiology Bacteriology Agricultural plant products Food science Bacteria involved in fermentation Food fermentation |
| author_facet |
Helen Weldemichael Dominic Stoll Christoph Weinert Tesfemariam Berhe Shimelis Admassu Melaku Alemu Melanie Huch |
| author_sort |
Helen Weldemichael |
| title |
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia |
| title_short |
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia |
| title_full |
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia |
| title_fullStr |
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia |
| title_full_unstemmed |
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia |
| title_sort |
characterization of the microbiota and volatile components of kocho, a traditional fermented food of ethiopia |
| publisher |
Elsevier |
| series |
Heliyon |
| issn |
2405-8440 |
| publishDate |
2019-06-01 |
| description |
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 in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that Lactobacillus and Acetobacter were the most dominant genera during kocho fermentation with Lactobacillus plantarum and Lactobacillus brevis being the prevalent species of Lactobacillus. The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles. |
| topic |
Food microbiology Bacteriology Agricultural plant products Food science Bacteria involved in fermentation Food fermentation |
| url |
http://www.sciencedirect.com/science/article/pii/S2405844019305973 |
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