Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia

Heliyon

Volumn 5, Issue 6, 2019, Pages

  Weldemichael, Helen ^a   Stoll, Dominic ^b   Weinert, Christoph ^b   Berhe, Tesfemariam ^c   Admassu, Shimelis ^a   Alemu, Melaku ^d   Huch, Melanie ^b  

^a Addis Ababa Institute of Technology   (Ethiopia)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c HARAMAYA UNIVERSITY   (Ethiopia)

^d Ethiopian Agricultural Research Center   (Ethiopia)

Author keywords

Acetobacter; Agricultural plant products; Bacteria involved in fermentation; Bacteriology; Food fermentation; Food microbiology; Food science; High throughput sequencing; Lactobacillus; Volatile compounds

Indexed keywords

EID: 85066962853     PISSN: 24058440     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.heliyon.2019.e01842     Document Type: Article

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