Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum) fermentation

摘要: Aims The present study was conducted to assess the effect of three different fermentation systems on enset into kocho. Methods and results Nine plants were processed, mixed fermented in either a pit, bamboo basket or sauerkraut jar. Samples taken days 1, 7, 15, 31, 60 90. Moisture content pH generally decreased titratable acidity increased during fermentation. Total viable aerobic counts high for all samples Enterobacteriaceae reduced below detectable level after day 1 pits jars 7 baskets. Illumina MiSeq sequencing 16S ribosomal RNA genes revealed that Leuconostoc Lactococcus spp. most abundant lactic acid bacteria initial phases Later on, Lactobacillus, Weissella Bifidobacterium dominated. Conclusions type system used had an microbial dynamics towards end Significance impact Millions people Ethiopia daily consume kocho prepared pit basket. These show practical problems, but this shows is also possible