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Tadesse M, Ajibade FO, Minale M, Mekonnen A, Guadie A. Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia. Heliyon 2024; 10:e25621. [PMID: 38863879 PMCID: PMC11165236 DOI: 10.1016/j.heliyon.2024.e25621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 06/13/2024] Open
Abstract
Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant in Ethiopia. More than 20 % of people in Ethiopia rely on enset for their subsistence livelihood. Its fermentation produces a starchy food named Kocho, which is yet poorly studied. In this study, physicochemical and microbial community dynamics of Kocho fermented from different enset varieties (Maziya, Genna, and Arkiya) were collected at Dawro Zone (Southern Ethiopia). Samples were collected at various fermentation times (days 1-60) for physicochemical and microbial (culture-dependent and culture-independent) characterization. Results showed that increasing fermentation time has a significantly strong positive (R2 = 0.768, p = 0.004) correlation between titrable acidity, and a significantly strong negative association with pH (R2 = -0.715, p = 0.009), moisture (R2 = -0.982, p < 0.05), ash (R2 = -0.932, p < 0.05), fat (R2 = -0.861, p < 0.05), fiber (R2 = -0.981, p < 0.05) and carbohydrate (R2 = -0.994, p < 0.001) contents. An increasing or decreasing trend of physicochemical parameters observed during enset fermentation is significantly associated with microbial community dynamics. Shifts of microbial community observed during culture-dependent analysis were also confirmed by metagenomic results. During fermentation, Firmicutes (39-68 %) > Proteobacteria (7-53 %) > Cyanobacteria (7-24 %) were dominant phyla in the three enset varieties. Gamma (traditional starter culture) is dominated by Lactobacillus plantrum and Lactobacillus manihotivorans most probably the two species that play a significant role in initiating enset fermentation.
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Affiliation(s)
- Melesse Tadesse
- Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, 21, Ethiopia
- Department of Biotechnology, College of Natural Sciences, Wolaita Sodo University, Wolaita, 138, Ethiopia
| | - Fidelis Odedishemi Ajibade
- Department of Civil and Environmental Engineering, Federal University of Technology, Akure PMB, 704, Nigeria
| | - Mengist Minale
- Depertment of Natural Resources Management, College of Agriculture, Food, Environment and Climate Sciences, Injibara University, Injibara, 40, Ethiopia
| | - Addisu Mekonnen
- Department of Microbial, Cellular and Molecular Biology, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Wildlife and Ecotourism Management, Bahir Dar University, Bahir Dar, Ethiopia
| | - Awoke Guadie
- Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, 21, Ethiopia
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Seboka DW, Bejiga AT, Turunesh DJ, Turito AA, Girma A. Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset. Int J Microbiol 2023; 2023:6645989. [PMID: 37901594 PMCID: PMC10602703 DOI: 10.1155/2023/6645989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/16/2023] [Accepted: 10/11/2023] [Indexed: 10/31/2023] Open
Abstract
Over 20 million Ethiopians depend on enset (Ensete ventricosum) as a staple or costaple food. "Kocho," "Bulla," and "Amicho" are the three main food types obtained from enset. This review aimed to summarize the physicochemical and microbial dynamics of kocho. It is the most common food obtained from the scraped pseudostem and decorticated corm of enset after a long period of fermentation. The quality of kocho depends on the maturity of the enset plant, the enset processing method, the fermentation period, and the dynamics of microorganisms during the fermentation process. Microorganisms play a significant role in kocho fermentation to enhance its nutritional quality, improve sensory properties, and reduce spoilage and disease-causing agents. The populations of microbes available in kocho fermentation include lactic acid bacteria (LAB), Enterobacteriaceae, acetic acid bacteria (AAB), yeasts and molds, and Clostridium spp., which have both positive and negative impacts on kocho quality. There is a visible variation in microbial dynamics during kocho fermentation caused by the fermentation period. As the fermentation day increases, species of LAB also increase, whereas counts of Enterobacteriaceae decrease. This is due to a decrease in pH, which leads to an increase in titratable acidity. Moisture content also slightly decreases as fermentation progresses. Dynamics in the microbial population and physicochemical parameters ensure the development of desirable qualities in kocho and enhance the acceptability of the final product. Organic acids (such as lactic acid, acetic acid, and propionic acid), bacteriocins, phenolic compounds, flavonoids, and tannins are bioactive compounds produced by microorganisms during Kocho fermentation. Further research is needed on the molecular identification of microorganisms during Kocho fermentation.
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Affiliation(s)
- Dereba Workineh Seboka
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Abay Tabor Bejiga
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Debela Jufar Turunesh
- Department of Chemistry, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Andualem Arimo Turito
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Abayeneh Girma
- Department of Biology, College of Natural and Computational Science, Mekdela Amba University, P.O. Box. 32, Tuluawlia, Ethiopia
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Duguma HT, Mamuye M, Berecha G, Kolk JVD. Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset ( Ensete ventricosum). Heliyon 2023; 9:e19301. [PMID: 37681173 PMCID: PMC10480599 DOI: 10.1016/j.heliyon.2023.e19301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/09/2023] Open
Abstract
Enset (Ensete ventricosm) is a multipurpose crop serving millions of Ethiopians as an alternative food source. However, the traditional kocho preparation is labor-intensive and results in poor quality. This study evaluated Purdue improved crop storage (PICS) bag as an alternative to an underground pit for kocho fermentation. The experiment was arranged in a factorial design with two fermentation systems (underground pit and PICS bag) and three fermentation times (30, 45 & 60 days) with 5 replications. Physico-chemical, proximate composition, microbial, and sensory evaluations of kocho were conducted following standard procedures. The results have revealed that protein and moisture contents were increased with fermentation time while crude fiber, carbohydrate, and total energy were decreased regardless of fermentation systems. The microbial results have demonstrated a reduction with extended fermentation but no significant difference between PICS and the underground pit. The sensory results have shown that PICS bag-fermented kocho has better overall sensory acceptability regardless of fermentation time. Generally, PICS bag-fermented kocho for 60 days has shown overall better kocho quality. The finding revealed that PICS bags could be used as an alternative to the traditional underground pit for better kocho quality. Further validation of the PICS bag as a fermentation container with various enset varieties and seasons with extended fermentation time is needed.
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Affiliation(s)
- Haile Tesfaye Duguma
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
- School of Packaging, Michigan State University, USA
| | - Melkamu Mamuye
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
| | - Gezahegn Berecha
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
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Banwo K, Tosin Ojetunde J, Falade T. Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent. FOOD BIOTECHNOL 2023. [DOI: 10.1080/08905436.2022.2163252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | | | - Titilayo Falade
- Plant Pathology/Aflasafe Unit, International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria
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Birhanu T, Adiko T, Duraisamy R. Phytochemical Screening and Multivariate Analysis on Physicochemical and Nutraceutical Value of Kocho from False Banana (Enset). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6666635. [PMID: 36936353 PMCID: PMC10019968 DOI: 10.1155/2023/6666635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 03/11/2023]
Abstract
Enset (Ensete ventricosum) is one of Ethiopia's most important food crops. The objective of the present study is to evaluate (using multivariate analysis) the effect of fermentation time, varietal differences, and treatment with gammicho on the physicochemical and nutraceuticals of kocho obtained from false banana in highly cultivated areas such as Disa Kera and Koysha Gorta of Dawro zone, Loma Woreda, South Nations' Nationalities People Regions, Ethiopia. The analyses were carried out for fresh and fermented (with and without local starter, gammicho) enset kocho varieties (Meazia and Katania) harvested in two locations. Statistical analysis of the acquired data was performed using Minitab software version 19. It was discovered that each factor influenced significantly (p ≤ 0.05) the qualities of kocho independently and with interaction. After four months of fermentation with gammicho, various parameters such as fat (1.69 to 0.62%), fiber (11.46 to 2.79%), pH (6.50 to 3.00), and moisture were dramatically decreased (9.34 to 2.8%). On the other hand, some dietary elements in both kinds were reduced with increasing fermentation time, including ash (2.07 to 3.57%), protein (3.08 to 5.52%), and carbs (71.87 to 84.55%). The results of this study suggest that Meazia has superior physicochemical and nutritional qualities over Katania.
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Affiliation(s)
- Tewodros Birhanu
- Department of Chemistry, College of Natural Sciences, Arba Minch University, SNNPR, Ethiopia
| | - Tesfaye Adiko
- Department of Chemistry, College of Natural Sciences, Arba Minch University, SNNPR, Ethiopia
| | - Ramesh Duraisamy
- Department of Chemistry, College of Natural Sciences, Arba Minch University, SNNPR, Ethiopia
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Evaluation of Non-Fermented and Fermented Chinese Chive Juice as an Alternative to Antibiotic Growth Promoters of Broilers. Animals (Basel) 2022; 12:ani12202742. [PMID: 36290128 PMCID: PMC9597775 DOI: 10.3390/ani12202742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 11/05/2022] Open
Abstract
The present study explores the application of CC juice as a suitable feed additive and alternative to conventional antibiotics. We performed a comparative study to investigate the effects of non-fermented and fermented CC juice on broiler productivity, meat quality, blood characteristics, intestinal characteristics, and microbiota associated with intestinal characteristics. A total of 800 one-day-old Ross 308 broiler chickens were randomly assigned to one of the four dietary treatment groups: (1) basal diet (negative control; NC); (2) basal diet + 0.01% enramycin (positive control; PC); (3) basal diet + 3% non-fermented CC juice (NCC; CC juice 10%, water 90%); and (4) basal diet + 3% fermented CC juice (FCC; CC juice 10%, water 90%, Lactobacillus plantarum SK4719). Feed and water were provided ad libitum. Intriguingly, all treatments showed similar results in terms of broiler productivity and chicken meat quality. Considering organ characteristics, the FCC group showed a low spleen weight and lower (p < 0.05) blood levels of AST and total cholesterol (TCHO). Regarding intestinal characteristics, the CC feed additive (NCC and FCC) resulted in a heavier intestinal weight (p < 0.05) without affecting the length ratio of the villi or the crypt compared to the control (NC or PC). NCC and FCC lowered the growth of intestinal pathogens (p < 0.01). In summary, the addition of FCC can maintain poultry health by improving blood compositions and inhibiting the growth of intestinal pathogens, leading to a productivity comparable to that of poultry treated with growth-promoting antibiotics.
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Yinebeb M, Lulekal E, Bekele T. Composition of homegarden plants and cultural use in an indigenous community in Northwest Ethiopia. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2022; 18:47. [PMID: 35725611 PMCID: PMC9210745 DOI: 10.1186/s13002-022-00545-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 06/04/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Homegardens in Northern Ethiopia received little investigation into the diversity of plants and no study and recording in the Gozamin District. This study was used to fill the gap in how cultural use and cultural importance conserve species diversity in homegardens in the different agroclimatic zones in northwestern Ethiopia. METHODS The study district and 12 kebeles were chosen using multistage and stratified random selection procedures based on traditional agroclimatic zones in the Gozamin District, Northwest Ethiopia, respectively. The number of plots chosen in each homegarden was determined by the homegarden's size, which ranges from 0.015 to 0.5 ha. These data were gathered by putting plots with a distance gradient from home (size: 10 × 10 m each). A semi-structured interview and complete plant inventory were conducted to document the informant's knowledge of plant species. Sørensen's similarity indices and Shannon-Wiener diversity indices were used to compare the similarity of sites and three agroclimatic zones, respectively. Direct matrix ranking, cultural importance (CI), the relative frequency of citation, and cultural value were used in quantitative analysis to compare the most common multipurpose plants. RESULTS A total of 238 culturally important plant species from 81 families were identified. The Kruskal-Wallis test showed that there was a significant difference among the three agroclimatic zones species diversity (H = 103.4, Hc = 111.2, p < 0.05). Of the total plant species recorded, 59% were reported to be utilized for environmental uses, 35% were food crops, and 35% were medicinal plant species. The same was true for the three agroclimatic zones; food and medicinal uses were the first and second most important use categories, respectively. The similarity index for 64% of the sites investigated was less than 0.5. Cordia africana (FC = 125) was the most culturally significant species with a value of 2.23 on the CI index. CONCLUSION Homegardens are multifunctional systems. The presence of different agroclimatic zones, cultural uses, cultural importance, and cultural value of the species are central to conserving plant species in the area. As the size of the garden increases, so does the diversity of species and uses. Our findings suggest that conservation strategies should take into account the links between plant composition and cultural importance.
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Affiliation(s)
- Metsehet Yinebeb
- Plant Biology and Biodiversity Management, College of Natural Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia.
- Biology Department, Kotebe University of Education, Addis Ababa, Ethiopia.
| | - Ermias Lulekal
- Plant Biology and Biodiversity Management, College of Natural Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Tamrat Bekele
- Plant Biology and Biodiversity Management, College of Natural Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Desta DT, Kelikay GN, Zekwos M, Eshete M, Reda HH, Alemayehu FR, Zula AT. Influence of fermentation time on proximate composition and microbial loads of Enset, ( Ensete ventricosum), sampled from two different agroecological districts. Food Sci Nutr 2021; 9:5641-5647. [PMID: 34646533 PMCID: PMC8497836 DOI: 10.1002/fsn3.2527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 07/14/2021] [Accepted: 08/03/2021] [Indexed: 11/30/2022] Open
Abstract
In southern Ethiopian households, kocho is one of the staple foods which can be kept longer and fermented naturally using locally prepared pits, but evidence about the influences of fermentation of kocho at a different time and agroecology on proximate compositions and microbial loads are limited. Fermented kocho samples at different fermentation times were collected from highland and midland districts of Sidama region of Ethiopia. The standard procedure of AOAC (2005) method was followed. Four microbiological load analyses were conducted. Factorial analysis using JMP 13 was conducted. Across the fermentation time, total carbohydrate, ash, crude protein, and crude fat ranged 36%-40%, 1.9%-3.2%, 3%-4.3%, and 0.1%-0.3%, respectively. The highest total ash content was observed in week one of fermentation both in midland and highland samples. However, in midland, the increment of fermentation time showed a reduction of total ash percentage. Crude protein and fat were observed similar both in midland and highland (p > .05). The titrable acidity of Kocho varied from 0.16% to 0.22%. It was shown that it increased in the first three months of fermentation. It was also found to be increased as the fermentation time is increasing. Aerobic mesophilic, lactic acid bacteria, yeast, and mold were highly observed in Kocho as compared to Enterobacteriaceae. The loads varied across the fermentation time. Enterobacteriaceae and yeast and mold count of Kocho decreased with increased fermentation time. In conclusion, agroecology did not affect crude protein percentage as the fermentation time is increased. However, it was shown that fermentation increases protein and fat percentages. The increment of the acidic contents may also suppress the microbial growth for better food safety of kocho products.
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Affiliation(s)
- Derese Tamiru Desta
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Gezhagn Nigusse Kelikay
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Meskelu Zekwos
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Mesfin Eshete
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Hailu Hailemariam Reda
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Fikadu Reta Alemayehu
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
| | - Aemiro Tadesse Zula
- School of Nutrition, Food Science and TechnologyAcademic Center of Excellence for NutritionHawassa UniversityHawassaEthiopia
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Tamrat S, Borrell JS, Biswas MK, Gashu D, Wondimu T, Vásquez-Londoño CA, Heslop-Harrison PJS, Demissew S, Wilkin P, Howes MJR. Micronutrient composition and microbial community analysis across diverse landraces of the Ethiopian orphan crop enset. Food Res Int 2020; 137:109636. [PMID: 33233215 DOI: 10.1016/j.foodres.2020.109636] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 11/25/2022]
Abstract
Enset (Ensete ventricosum) is a major starch staple and food security crop for 20 million people. Despite substantial diversity in morphology, genetics, agronomy and utilization across its range, nutritional characteristics have only been reported in relatively few landraces. Here, we survey nutritional composition in 22 landraces from three enset growing regions. We present mineral characterization of enset corm tissue, free amino acid characterization of raw and processed (fermented) tissues and genomic analysis of the microbial community associated with fermentation. We show that compared to regionally important tubers and cereals, enset is high in calcium, iron, potassium and zinc and low in sodium. We report changes in free amino acid composition due to processing, and establish that the bacteria genera Acetobacter, Lactobacillus and Bifidobacterium, predominate during fermentation. Nutritional and microbial variation presents opportunities to select for improved composition, quality and safety with potentially significant impacts in food security and public health.
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Affiliation(s)
- Solomon Tamrat
- Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia; Department of Biology, Dilla University, SNNPR, Ethiopia
| | | | - Manosh K Biswas
- Department of Genetics and Genome Biology, University of Leicester, LE1 7RH, UK
| | - Dawd Gashu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Tigist Wondimu
- Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia
| | | | | | - Sebsebe Demissew
- Department of Biology, Dilla University, SNNPR, Ethiopia; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK; Gullele Botanic Garden, P.O. Box 153/1029, Addis Ababa, Ethiopia
| | - Paul Wilkin
- Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK
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Andeta AF, Teffera FE, Misganaw FW, Borremans A, Vandeweyer D, De Smedt A, Bossaert S, Crauwels S, Lievens B, Vancampenhout K, Van Campenhout L. Development and validation of lactic acid starter cultures for enset (Ensete ventricosum) fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Utama GL, Lestari WD, Kayaputri IL, Balia RL. Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-321-328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Napa cabbage waste contains an organic component, cellulose, which can be utilised as an ingredient for cellulose-degrading enzyme production with the help of indigenous yeast. The aim of the research was to identify and characterise potential indigenous yeast isolated from napa cabbage waste, which has cellulose-degrading activity. Indigenous yeast were isolated and characterised using the RapID Yeast Plus System, then turbidity was used to determine the yeast total population. Indigenous yeast was grown at napa cabbage waste at 27, 37, and 40°C for three days, and cellulose-degrading activity was determined by the Dinitrosalicylic Acid (DNS) method. The potential yeast isolate with the highest cellulose-degrading activity was identified by a sequence analysis of the rRNA gene internal transcribed spacer (ITS) region with using primers ITS1 (5′-TCCGTAGGTGAACCTGCGG-3′) and ITS4 (5′- TCCTCCGCTTATTGATATGC-3′). The results were compared to the GenBank database using the Basic Local Alignment Search Tools/BLAST algorithm. Three species of indigenous yeast were isolated from napa cabbage waste (S2, S6, and S8). S8, incubated at 37ºC for three days, demonstrated the highest cellulose-degrading enzyme activity (1.188 U/mL), with the average activity of 0.684U/mL. Species identification results indicated that the S8 isolate had a 100% similarity to Pichia fermentans UniFGPF2 (KT029805.1).
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Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019; 60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
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Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Front Microbiol 2019; 10:1789. [PMID: 31447811 PMCID: PMC6691171 DOI: 10.3389/fmicb.2019.01789] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 07/19/2019] [Indexed: 12/28/2022] Open
Abstract
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages, yeasts are of significant importance. Several factors including raw materials, processing methods, hygienic conditions as well as the interactions between yeasts and other commensal microorganisms have been shown to influence yeast species diversity and successions. Both at species and strain levels, successions take place due to the continuous change in intrinsic and extrinsic growth factors. The selection pressure from the microbial stress factors leads to niche adaptation and both yeast species and strains with traits deviating from those generally acknowledged in current taxonomic keys, have been isolated from indigenous sub-Saharan African fermented food products. Yeasts are important for flavor development, impact shelf life, and nutritional value and do, in some cases, even provide host-beneficial effects. In order to sustain and upgrade these traditional fermented products, it is quite important to obtain detailed knowledge on the microorganisms involved in the fermentations, their growth requirements and interactions. While other publications have reported on the occurrence of prokaryotes in spontaneously fermented sub-Saharan food and beverages, the present review focuses on yeasts considering their current taxonomic position, relative occurrence and successions, interactions with other commensal microorganisms as well as beneficial effects and importance in human diet. Additionally, the risk of opportunistic yeasts is discussed.
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Affiliation(s)
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Charles Parkouda
- Département Technologie Alimentaire, IRSAT/CNRST, Ouagadougou, Burkina Faso
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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