Fermentation of enset (Ensete ventricosum) in the Gamo highlands of Ethiopia: Physicochemical and microbial community dynamics

Food Microbiology

Volumn 73, Issue , 2018, Pages 342-350

  Andeta, A F ^a,b,c   Vandeweyer, D ^a,b   Woldesenbet, F ^d   Eshetu, F ^c   Hailemicael, A ^c   Woldeyes, F ^e   Crauwels, S ^a,b   Lievens, B ^a,b   Ceusters, J ^a   Vancampenhout, K ^a   Van Campenhout, L ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c ARBA MINCH UNIVERSITY   (Ethiopia)

^d Institute of Ethiopian Studies   (Ethiopia)

^e Ethiopian Biodiversity Institute   (Ethiopia)

Author keywords

Enset; Fermentation; Kocho; Metagenomics; Microbial counts; Physicochemical analysis

Indexed keywords

BIODIVERSITY; CHEMISTRY; CLASSIFICATION; CLOSTRIDIUM; ETHIOPIA; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; MUSACEAE; PH; TEMPERATURE;

BIODIVERSITY; CLOSTRIDIUM; ETHIOPIA; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLALES; MUSACEAE; TEMPERATURE;

EID: 85042189164     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.02.011     Document Type: Article

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