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

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

Blog Article

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 6310 GLADEWATER SHOW SADDLE 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 MINERAL 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.