Abstract:
In Ethiopia different kinds of traditionally fermented foods and beverages are processed and
consumed. Traditional fermentation takes place by microorganisms present in the substrate
without addition of functional starter culture. This usually leads to long fermentation time,
extensive work load on workers and inconsistent product quality. Kocho is one of the widely
used Ethiopian fermented foods that suffer this problem. In developed countries production
of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria
that initiate rapid acidification of the raw material. In Ethiopia the use of starter culture is
not a common practice. In this study eight lactic acid producing bacteria were isolated as
potential starter culture organisms for enset fermentation. They were characterized to genus
level and screened by their desirable characteristics for fermentation. Isolates k
15
(Lactobacillus spp.) and C (Streptococcus spp.) were found to be promising starter culture
organisms. Both isolateswere able to grow best at pH4-8, 5-10
o
C, 2-6%NaCl and fermented
enset in 12 days. The fermented enset (Kocho) was processed for nutritional value and
sensory evaluations. The starter culture fermented enset had superior quality than
traditionally fermented one in terms of nutritional content, color, odor, texture, test and
overall acceptability. These isolates can be used for preparation of starter culture for enset
fermentation that would reduce fermentation time, enhance the quality and market value of
kocho there by contributing for ensuring food security in enset growing regions of Ethiopia.
