3,921
Views
3
CrossRef citations to date
0
Altmetric
FOOD SCIENCE & TECHNOLOGY

Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho

ORCID Icon & | (Reviewing editor)
Article: 1840007 | Received 03 Sep 2020, Accepted 16 Oct 2020, Published online: 29 Oct 2020

References

  • Akalu, N., Assefa, F., & Dessalegn, A. (2017). In vitro evaluation of lactic acid bacteria isolated from traditional fermented shamita and kocho for their desirable characteristics as probiotics. African Journal of Biotechnology, 16(12), 594–12. https://doi.org/10.5897/AJB2016.15307
  • Al‐Mahasneh, M. A., Rababah, T. M., Amer, M., & Al‐Omoush, M. (2014). Modeling physical and rheological behavior of minimally processed wild flowers honey. Journal of Food Processing and Preservation, 38(1), 21–30. https://doi.org/10.1111/j.1745-4549.2012.00734.x
  • Andeta, A., Vandeweyer, D., Woldesenbet, F., Eshetu, F., Hailemicael, A., Woldeyes, F., Crauwels, S., Lievens, B., Ceusters, J., & Vancampenhout, K. (2018). Fermentation of enset (Ensete ventricosum) in the Gamo highlands of Ethiopia: Physicochemical and microbial community dynamics. Food Microbiology, 73, 342–350. https://doi.org/10.1016/j.fm.2018.02.011
  • Ashenafi, M. (2006). A review on the microbiology of indigenous fermented foods and beverages of Ethiopia. Ethiopian Journal of Biological Sciences, 5, 189–245.
  • Birmeta, G., Bakeeva, A., & Passoth, V. (2019). Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum). Antonie Van Leeuwenhoek, 112(4), 651–659. https://doi.org/10.1007/s10482-018-1192-8
  • Blandino, A., Al-Aseeri, M., Pandiella, S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/S0963-9969(03)00009-7
  • Bosha, A., Dalbato, A. L., Tana, T., Mohammed, W., Tesfaye, B., & Karlsson, L. M. (2016). Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum). Food Research International, 89, 806–811. https://doi.org/10.1016/j.foodres.2016.10.016
  • Braide, W., Azuwike, C., & Adeleye, S. (2018). The role of microorganisms in the production of some indigenous fermented foods in Nigeria. International Journal of Advanced Research and Biological Science, 5(5), 86–94 http://dx.doi.org/10.22192/ijarbs.2018.05.05.011
  • Brihanu, Z. T. (2015). Community indigenous knowledge on traditional fermented enset product preparation and utilization practice in Gedeo zone. JBES, 5(3)
  • Campbell-Platt, G. (1987). Fermented foods of the world. A dictionary and guide. Butterworths.
  • Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1–10. https://doi.org/10.1016/j.fm.2012.09.003
  • Dibaba, A. H., Tuffa, A. C., Gebremedhin, E. Z., Nugus, G. G., & Gebresenbet, G. (2018). Microbiota and physicochemical analysis on traditional kocho fermentation enhancer to reduce losses (Gammaa) in the highlands of Ethiopia. Microbiology and Biotechnology Letters, 46(3), 210–224. https://doi.org/10.4014/mbl.1801.01010
  • Gashe, B. A. (1987). Kocho fermentation. Journal of Applied Bacteriology, 62(6), 473–477. https://doi.org/10.1111/j.1365-2672.1987.tb02679.x
  • Gizaw, B., Tsegay, Z., & Tilahun, B. (2016). Isolation and characterization of yeast species from ensete ventricosum product; Kocho and bulla collected from Angacha district. International Journal of Advanced Biological and Biomedical Research (IJABBR), 4, 246–252.
  • Helen, W. (2019). Development of starter culture for kocho, a traditional fermented food of Ethiopia. Addis Ababa University.
  • Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food Control, 8(5–6), 241–258. https://doi.org/10.1016/S0956-7135(97)00017-0
  • Holzapfel, W. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology, 75(3), 197–212. https://doi.org/10.1016/S0168-1605(01)00707-3
  • Hunduma, T., & Ashenafi, M. (2011). Traditional enset (Ensete ventricosum) processing techniques in some parts of West Shewa zone, Ethiopia
  • Kam, W., Aida, W., Sahilah, A., & Maskat, M. Y. (2011). Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough. Sains Malaysiana, 40(2), 135–138
  • Karssa, T., & Papini, A. (2018). Effect of clonal variation on quality of kocho, traditional fermented food from enset (Ensete ventricosum), Musaceae. International Journal of Food Science and Nutrition Engineering, 8(3), 79–85, doi:DOI: 10.5923/j.food.20180803.04
  • Karssa, T. H., Ali, K. A., & Gobena, E. N. (2014). The microbiology of Kocho: An ethiopian traditionally fermented food from enset (Ensete ventricosum). International Journal of Life Sciences, 8(1), 7–13. https://doi.org/10.3126/ijls.v8i1.8716
  • Odunfa, S., & Oyewole, O. (1998). African fermented foods. Microbiology of fermented foods. Springer.
  • Renes, E., Diezhandino, I., Fernandez, D., Ferrazza, R., Tornadijo, M., & Fresno, J. (2014). Effect of autochthonous starter cultures on the biogenic amine content of ewe’s milk cheese throughout ripening. Food Microbiology, 44, 271–277. https://doi.org/10.1016/j.fm.2014.06.001
  • Steinkraus, K. H. 1996. Handbook of indigenous fermented foods. Rev. and expanded. Food Science And Technology (USA). no. 73.
  • Terefe, N. S. (2016). Food fermentation.
  • Tsegaye, Z., & Gizaw, B. (2015). Community indigenous knowledge on traditional fermented enset product preparation and utilization practice in Gedeo zone. Journal of Biodiversity and Ecology Science, 5(3), 214–232
  • Urga, K., Fite, A., & Biratu, E. (1997). Natural fermentation of enset (Ensete ventricosum) for the production of kocho. The Ethiopian Journal of Health Development (EJHD), 11(1)
  • Weldemichael, H., Stoll, D., Weinert, C., Berhe, T., Admassu, S., Alemu, M., & Huch, M. (2019). Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia. Heliyon, 5(6), e01842. https://doi.org/10.1016/j.heliyon.2019.e01842
  • Woldemariam, F., Mohammed, A., Fikre Teferra, T., & gebremedhin, H. (2019). Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera. Cogent Food & Agriculture, 5(1), 1565079. https://doi.org/10.1080/23311932.2019.1565079
  • Yirmaga, M. (2013). Improving the indigenous processing of kocho, an Ethiopian traditional fermented food. Journal Nutrition and Food Science, 3(1), http://dx.doi.org/10.4172/2155-9600.1000182