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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844019305973 |