Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 112, Issue 4, 2019, Pages 651-659

  Birmeta, Genet ^a   Bakeeva, Albina ^b   Passoth, Volkmar ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Ensete ventricosum (enset); Food fermentation; Food spoilage; Kocho

Indexed keywords

DNA 16S; DNA 26S; INTERNAL TRANSCRIBED SPACER;

ACETOBACTER; ACETOBACTER CEREVISIAE; ACETOBACTER PASTEURIANUS; AEROBIC BACTERIUM; ARTICLE; BACILLUS ANTHRACIS; BACILLUS CEREUS; BACILLUS SIMPLEX; BACILLUS THURINGIENSIS; BACTERIUM IDENTIFICATION; BANANA; CANDIDA; CANDIDA CABRALENSIS; CANDIDA ETHANOLICA; CITROBACTER FARMERI; CONTROLLED STUDY; EMPEDOBACTER; ENSETE VENTRICOSUM; ENTEROBACTER KOBEI; FERMENTATION; FERMENTED PRODUCT; FUNGUS IDENTIFICATION; GEOTRICHUM CANDIDUM; KOCHO; LACTIC ACID BACTERIUM; LACTOBACILLUS BUCHNERI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC CITREUM; LEUCONOSTOC MESENTEROIDES; MICROBACTERIUM; NONHUMAN; PANTOEA AGGLOMERANS; PICHIA; PICHIA EXIGUA; PICHIA FERMENTANS; PRIORITY JOURNAL; RAOULTELLA PLANTICOLA; SATURNISPORA SILVA; WEISELLA CIBARIA; YEAST; BACTERIUM; CLASSIFICATION; ETHIOPIA; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MUSACEAE;

BACTERIA; ETHIOPIA; FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; MUSACEAE; YEASTS;

EID: 85055683130     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-018-1192-8     Document Type: Article

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