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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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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:
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
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author Weldemichael, Helen
Stoll, Dominic
Weinert, Christoph
Berhe, Tesfemariam
Admassu, Shimelis
Alemu, Melaku
Huch, Melanie
author_facet Weldemichael, Helen
Stoll, Dominic
Weinert, Christoph
Berhe, Tesfemariam
Admassu, Shimelis
Alemu, Melaku
Huch, Melanie
author_sort Weldemichael, Helen
collection PubMed
description 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 in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that Lactobacillus and Acetobacter were the most dominant genera during kocho fermentation with Lactobacillus plantarum and Lactobacillus brevis being the prevalent species of Lactobacillus. The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles.
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spelling pubmed-65583072019-06-14 Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia Weldemichael, Helen Stoll, Dominic Weinert, Christoph Berhe, Tesfemariam Admassu, Shimelis Alemu, Melaku Huch, Melanie Heliyon Article 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 in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that Lactobacillus and Acetobacter were the most dominant genera during kocho fermentation with Lactobacillus plantarum and Lactobacillus brevis being the prevalent species of Lactobacillus. The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles. Elsevier 2019-06-08 /pmc/articles/PMC6558307/ /pubmed/31206089 http://dx.doi.org/10.1016/j.heliyon.2019.e01842 Text en © 2019 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Weldemichael, Helen
Stoll, Dominic
Weinert, Christoph
Berhe, Tesfemariam
Admassu, Shimelis
Alemu, Melaku
Huch, Melanie
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title_full Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title_fullStr Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title_full_unstemmed Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title_short Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia
title_sort characterization of the microbiota and volatile components of kocho, a traditional fermented food of ethiopia
topic Article
url 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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