Cargando…

Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated wit...

Descripción completa

Detalles Bibliográficos
Autores principales: Birmeta, Genet, Bakeeva, Albina, Passoth, Volkmar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418067/
https://www.ncbi.nlm.nih.gov/pubmed/30368690
http://dx.doi.org/10.1007/s10482-018-1192-8
_version_ 1783403654922895360
author Birmeta, Genet
Bakeeva, Albina
Passoth, Volkmar
author_facet Birmeta, Genet
Bakeeva, Albina
Passoth, Volkmar
author_sort Birmeta, Genet
collection PubMed
description Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated with kocho from different stages of fermentation. Twelve yeast species, six lactic acid bacteria (LABs) species and eleven species of aerobic bacteria were identified by sequencing ITS/D1D2 regions of 26S rDNA of yeasts and 16S rDNA of bacteria, respectively. More yeast species were identified in fresh (fermented for 2–5 days) kocho, compared to long-term (7–12 months) fermented kocho, while we observed an opposite trend for LABs. In fresh kocho, the most frequently isolated yeast species were Pichia exigua, Galactomyces geotrichum, and Pichia fermentans. From mid-term (3–4 months) kocho most frequently Candida cabralensis, G. geotrichum, and Candida ethanolica were isolated. In the long-term fermentations, the most frequently isolated yeast was Saturnispora silva. Lactobacillus plantarum was the most frequently isolated LAB in both fresh and mid-term kocho. In long-term fermented kocho, Acetobacter pasteurianus and L. plantarum were most frequently isolated. L. plantarum was consistently isolated from all the three stages of fermentation. Aerobic bacteria in fresh kocho were mostly gram-negative, with Raoultella planticola and Pantoea agglomerans being the most frequently isolated species. In long-term fermented kocho, mainly gram-positive, spore-forming bacteria of the genus Bacillus were found, among them also species of the Bacillus cereus group, Bacillus anthracis and Bacillus thurigiensis.
format Online
Article
Text
id pubmed-6418067
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher Springer International Publishing
record_format MEDLINE/PubMed
spelling pubmed-64180672019-04-03 Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum) Birmeta, Genet Bakeeva, Albina Passoth, Volkmar Antonie Van Leeuwenhoek Original Paper Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated with kocho from different stages of fermentation. Twelve yeast species, six lactic acid bacteria (LABs) species and eleven species of aerobic bacteria were identified by sequencing ITS/D1D2 regions of 26S rDNA of yeasts and 16S rDNA of bacteria, respectively. More yeast species were identified in fresh (fermented for 2–5 days) kocho, compared to long-term (7–12 months) fermented kocho, while we observed an opposite trend for LABs. In fresh kocho, the most frequently isolated yeast species were Pichia exigua, Galactomyces geotrichum, and Pichia fermentans. From mid-term (3–4 months) kocho most frequently Candida cabralensis, G. geotrichum, and Candida ethanolica were isolated. In the long-term fermentations, the most frequently isolated yeast was Saturnispora silva. Lactobacillus plantarum was the most frequently isolated LAB in both fresh and mid-term kocho. In long-term fermented kocho, Acetobacter pasteurianus and L. plantarum were most frequently isolated. L. plantarum was consistently isolated from all the three stages of fermentation. Aerobic bacteria in fresh kocho were mostly gram-negative, with Raoultella planticola and Pantoea agglomerans being the most frequently isolated species. In long-term fermented kocho, mainly gram-positive, spore-forming bacteria of the genus Bacillus were found, among them also species of the Bacillus cereus group, Bacillus anthracis and Bacillus thurigiensis. Springer International Publishing 2018-10-27 2019 /pmc/articles/PMC6418067/ /pubmed/30368690 http://dx.doi.org/10.1007/s10482-018-1192-8 Text en © The Author(s) 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Paper
Birmeta, Genet
Bakeeva, Albina
Passoth, Volkmar
Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title_full Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title_fullStr Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title_full_unstemmed Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title_short Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
title_sort yeasts and bacteria associated with kocho, an ethiopian fermented food produced from enset (ensete ventricosum)
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418067/
https://www.ncbi.nlm.nih.gov/pubmed/30368690
http://dx.doi.org/10.1007/s10482-018-1192-8
work_keys_str_mv AT birmetagenet yeastsandbacteriaassociatedwithkochoanethiopianfermentedfoodproducedfromensetenseteventricosum
AT bakeevaalbina yeastsandbacteriaassociatedwithkochoanethiopianfermentedfoodproducedfromensetenseteventricosum
AT passothvolkmar yeastsandbacteriaassociatedwithkochoanethiopianfermentedfoodproducedfromensetenseteventricosum