2019
DOI: 10.1111/jam.14173
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Abstract: Aims The present study was conducted to assess the effect of three different fermentation systems on fermentation of enset into kocho. Methods and Results Nine enset plants were processed, mixed and fermented in either a pit, a bamboo basket or a sauerkraut jar. Samples were taken on days 1, 7, 15, 31, 60 and 90. Moisture content and pH generally decreased and titratable acidity increased during fermentation. Total viable aerobic counts were generally high for all samples and Enterobacteriaceae counts were red… Show more

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Cited by 11 publications
(8 citation statements)
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“…On the other hand, the highest aerobic stability seen in T1 and T2 may also be achieved due to the dominance of acetic acid producing bacteria that may have inhibited the growth of yeasts and moulds upon aerobic exposure (Santos et al, 2013; Wambacq et al, 2013). Furthermore, the Illumina MiSeq sequencing showed a relatively limited change in the microbial profile of T1 and T2 during the aerobic phase, which could be due to nutrient depletion in the fermented products, hindering the growth of aerobic micro‐organisms (Andeta et al, 2018; Mcallister et al, 2018). On the contrary, silages of low pH (<4.5) T3, T4, T5 and T6 were seen to be relatively susceptible to aerobic deterioration.…”
Section: Discussionmentioning
confidence: 99%
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“…On the other hand, the highest aerobic stability seen in T1 and T2 may also be achieved due to the dominance of acetic acid producing bacteria that may have inhibited the growth of yeasts and moulds upon aerobic exposure (Santos et al, 2013; Wambacq et al, 2013). Furthermore, the Illumina MiSeq sequencing showed a relatively limited change in the microbial profile of T1 and T2 during the aerobic phase, which could be due to nutrient depletion in the fermented products, hindering the growth of aerobic micro‐organisms (Andeta et al, 2018; Mcallister et al, 2018). On the contrary, silages of low pH (<4.5) T3, T4, T5 and T6 were seen to be relatively susceptible to aerobic deterioration.…”
Section: Discussionmentioning
confidence: 99%
“…The significant reduction of Enterobacteriaceae to below the detection limit (1.00 log CFU per gram) from T3 to T6 as from day 7 could be due to the fast reduction of the pH, nutrient depletion and acidic environmental conditions (Andeta et al, 2018; McEniryt et al, 2006). Reaching to this limit (1.00 log CFU per gram) is likely created by lactic and acetic acid bacteria (Andeta et al, 2018; McEniryt et al, 2006). In contrast, for T1 and T2 the Enterobacteriaceae counts remained above the detection limit up to day 14.…”
Section: Discussionmentioning
confidence: 99%
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“…In addition, the enset-based homegardens are hoed periodically (once every 2-5 years at mid and high elevation and every 1-2 years at low) and receive regular pruning of the enset leaves. More than 90 % of enset pruning as well as residues of harvest (e.g., scrapings of leaf sheet and corm (Atlabachew and Singh, 2008;Andeta et al, 2019)) is returned to the soil as mulch. Thus, homegardens are islands of fertility and farmers rarely change their location.…”
Section: Socio-economic Characteristics and Land Management Practicesmentioning
confidence: 99%
“…Fermentation can be controlled to improve product quality and prolong the product shelf life with the help of these two different types of LAB (homofermentative and heterofermentative). In recent studies [7][8][9] , the dominance of Lactobacillus and Leuconostoc spp. during enset fermentation was reported and these LAB are likely important because they can contribute to the sensory characteristics and preservative effects 10 .…”
Section: Introductionmentioning
confidence: 99%