Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho
| Autor: | Worku Abera Asfaw, Kenenisa Dekeba Tafa |
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| Rok vydání: | 2020 |
| Předmět: |
enset
Food security business.industry food and beverages Agriculture 04 agricultural and veterinary sciences TP368-456 Biology microbial dynamics 040401 food science Agricultural and Biological Sciences (miscellaneous) Food processing and manufacture Biotechnology carbohydrates (lipids) 0404 agricultural biotechnology ethiopia traditional fermented food 040103 agronomy & agriculture kocho 0401 agriculture forestry and fisheries Fermentation food fermentation business Fermentation in food processing Food Science |
| Zdroj: | Cogent Food & Agriculture, Vol 6, Iss 1 (2020) |
| ISSN: | 2331-1932 |
| Popis: | In the south-west of Ethiopia, enset plant has a major role to play in food security and the ability to drought-resistant and multi-purpose in modern lifestyles. The use of traditional fermented kocho has been increased in south Ethiopia as consumers want a healthy dietary food. The microbiology of kocho fermentation ensures the desirable quality of kocho. Existing papers have been organized and reviewed on the dynamics of growth, survival, and biochemical activity of microbes and their importance in the traditional fermentation process of kocho. The quality of kocho depends on the enset processing, fermentation methods, and periods. Few studies have been published on the importance of microorganisms during the kocho fermentation process. In kocho fermentation, LAB is used for the production of metabolites such as acetic acid, propanoic acid, butanoic acid, pentanoic acid, and hexanoic acid. Some of the species of Lactic acid bacteria in kocho fermentation that impart desired protein content, flavor, odor, and degrading anti-nutritional factor. However, there are limitations of studies on the role of microorganisms in kocho fermentation process. In conclusion, some of species of the microorganisms during kocho fermentation are identified and isolated for the purpose of quality, and safety of kocho, but other suitable microorganisms are not well studied in previous researchers. Thus, further investigations may also be needed on the microbiology of kocho fermentation in order to enhance the nutritional quality, sensory properties, and safety of the kocho product. |
| Databáze: | OpenAIRE |
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