ArticleAntonie van Leeuwenhoek2019
Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum).
Article in Antonie van Leeuwenhoek, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 39 citations in OpenAlex.
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Seasonal frost improves probiotic and nutrient availability in fermented vegetables.NPJ science of food · 2026Article
- Comprehensive Review on Bulla: Uses and Nutritional, Cultural, and Processing Perspectives of an Enset-Derived Food in Ethiopia.International journal of food science · 2026Review
- Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates.Current research in food science · 2026Article
- Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria).Biotechnologia · 2026Article
- Evaluating food safety of traditionally fermented kocho: microbial profiling through classical methods and PacBio SMRT sequencing technology.Antonie van Leeuwenhoek · 2025Article
- Microbial ecology of selected traditional Ethiopian fermented products.Frontiers in microbiology · 2025Article
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- Physicochemical and microbial community dynamics ofHeliyon · 2024Article
- Purdue improved crop storage bag forHeliyon · 2023Article
- Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset.International journal of microbiology · 2023Review
- Phytochemical Screening and Multivariate Analysis on Physicochemical and Nutraceutical Value ofInternational journal of food science · 2023Article
- Evaluation of Non-Fermented and Fermented Chinese Chive Juice as an Alternative to Antibiotic Growth Promoters of Broilers.Animals : an open access journal from MDPI · 2022Article
- Composition of homegarden plants and cultural use in an indigenous community in Northwest Ethiopia.Journal of ethnobiology and ethnomedicine · 2022Article
- Influence of fermentation time on proximate composition and microbial loads of Enset, (Food science & nutrition · 2021Article
- Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa.Frontiers in microbiology · 2019Review
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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