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...

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Detalles Bibliográficos
Autores principales: Weldemichael, Helen, Stoll, Dominic, Weinert, Christoph, Berhe, Tesfemariam, Admassu, Shimelis, Alemu, Melaku, Huch, Melanie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6558307/
https://www.ncbi.nlm.nih.gov/pubmed/31206089
http://dx.doi.org/10.1016/j.heliyon.2019.e01842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6558307/
https://www.ncbi.nlm.nih.gov/pubmed/31206089
http://dx.doi.org/10.1016/j.heliyon.2019.e01842

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