Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset

Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset

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...

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Bibliographic Details
Main Authors: Dereba Workineh Seboka, Abay Tabor Bejiga, Debela Jufar Turunesh, Andualem Arimo Turito, Abayeneh Girma
Format: Article
Language:English
Published: Wiley 2023-01-01
Series:International Journal of Microbiology
Online Access:http://dx.doi.org/10.1155/2023/6645989
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