지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 210 - 224 (15page)
이용수
초록· 키워드
오류제보하기
Warqe (Ensete ventricosum) has been traditionally fermented in an earthen pit to yield a carbohydrate-rich food product named kocho, for generations. A fermentation enhancer (gammaa) was added to this fermenting mass to enhance the fermentation process. The objectives of this study were to assess the physicochemical properties and microbiota of the kocho fermentation enhancer culture to reduce losses. Cross-sectional study design was implemented to collect 131 gammaa samples on the first day of fermentation. The samples were further classified into four groups according to the duration of fermentation (14, 21, 30, and 60 days) practised in various households traditionally. The results showed that the fermentation time significantly affected the physicochemical properties and microbial load of gammaa (p < 0.01). As the fermentation progressed from day 1 to 60, the pH decreased and the titratable acidity increased. The total coliform, Enterobacteriaceae, aerobicmesophilic bacteria (AMB), yeast, and mould counts were significantly reduced at the end of fermentation. In contrast, the number of lactic acid bacteria (LAB) increased significantly until day 30 of fermentation, because of the ability of the LAB to grow at low pH. Lactobacillus species from LAB isolates and Enter obacteriaceae from AMB isolates were the most abundant microorganisms in gammaa fermentation. However, the Enterobacteriaceae and Lactobacilli species count showed decreasing and increasing trends, respectively, as the fermentation progressed. These isolates must be investigated further to identify the species and strain, so as to develop gammaa at the commercial scale.
목차
등록된 정보가 없습니다.
참고문헌 (41)
참고문헌 신청
Ashenafi M / 2006 / A review on the microbiology of indigenous fermented foods and beverages of Ethiopia / Ethiop. J. Biol. Sci. 5:189~245
Chaka A / 2016 / Analysis of the supply chain and logistics practices of warqe food products in Ethiopia / Int. J. Food Syst. Dyn. 7:213~228
Gizaw B / 2016 / Isolation and characterization of yeast species from Ensete ventricosum product; kocho and bulla collected from Angacha district / Int. J. Adv. Biol. Biom. Res. 5:245~251
Tuffa AC / 2017 / Assessment of post-harvest losses of Warqe food products along the supply chain in central Ethiopia / Afr. J. Agric. Res. 12:750~763
Gashe BA / 1987 / Kocho fermentation / J. Appl. Bacteriol. 62:473~477
Chaka A / 2016 / Analysis of the supply chain and logistics practices of warqe food products in Ethiopia / Int. J. Food Syst. Dyn. 7:213~228
Gizaw B / 2016 / Isolation and characterization of yeast species from Ensete ventricosum product; kocho and bulla collected from Angacha district / Int. J. Adv. Biol. Biom. Res. 5:245~251
Tuffa AC / 2017 / Assessment of post-harvest losses of Warqe food products along the supply chain in central Ethiopia / Afr. J. Agric. Res. 12:750~763
Gashe BA / 1987 / Kocho fermentation / J. Appl. Bacteriol. 62:473~477
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Effects of Adding Lactic Acid Bacteria on Fermentation Quality and In Vitro Rumen Fermentation of Total Mixed Ration
한국미생물학회 학술대회논문집
2019 .04
-
LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS
Journal of Microbiology and Biotechnology
2022 .04
-
Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds
Journal of Microbiology and Biotechnology
2017 .01
-
Fungal Fermentation of Lignocellulosic Biomass for Itaconic and Fumaric Acid Production
Journal of Microbiology and Biotechnology
2017 .01
-
Metabolomics Understanding of Lactic Acid Bacteria during Fermentation
한국미생물학회 학술대회논문집
2016 .04
-
Changes in the Microbial Community of the Mottled Skate (Beringraja pulchra) during Alkaline Fermentation
Journal of Microbiology and Biotechnology
2020 .01
-
Analysis of Removing of Pigments in Media of Fermentation Processes
한국분석과학회 학술대회
2015 .05
-
Metabolomics Based Interpretation of Microbial Fermentation
한국미생물학회 학술대회논문집
2016 .04
-
Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang
Journal of Microbiology and Biotechnology
2024 .04
-
Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis
Journal of Microbiology and Biotechnology
2017 .01
-
Functions Enhancement through Fermentation of Lactic Acid Bacteria with Korean Traditional Medicines
한국미생물학회 학술대회논문집
2018 .04
-
Optimization of a Fermentation Process to Improve Microbial Production of Heme
한국미생물학회 학술대회논문집
2022 .10
-
Starter Cultures for Kimchi Fermentation
한국미생물학회 학술대회논문집
2015 .04
-
Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China
Journal of Microbiology and Biotechnology
2016 .12
-
Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation
한국미생물학회 학술대회논문집
2016 .04
-
Physicochemical Properties of Cabbage Fermentation Using Saccharomyces cerevisiae
한국미생물학회 학술대회논문집
2022 .10
-
Lactobacillus plantarum GBL17 균주를 이용한 복분자 유산발효 특성
한국식품조리과학회지
2015 .01
-
상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화
한국식품조리과학회지
2017 .01
-
Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment
한국미생물학회 학술대회논문집
2019 .04
-
Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment
한국미생물학회 학술대회논문집
2019 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0