Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset

Table 1

Physicochemical dynamics and their roles in fermenting enset mass.

S. no.	Product	Physicochemical parameter	Their status and roles during fermentation	References
1	Fermenting kocho/enset mass	pH	(i) The pH of fermenting enset mass/kocho decreases as fermentation days increase; (ii) It creates an acidic environment that creates unfavorable conditions for pathogenic microorganisms and inhibits them	[8, 15, 35]
		Titratable acidity	(i) Titratable acidity increases as fermentation days increase, resulting from a decrease in pH; (ii) An increment in titratable acidity favours the growth of lactic acid bacteria	[12, 35]
		Moisture content	(i) The moisture content of fermenting enset/kocho declined as the fermentation day progressed; (ii) A decrease in moisture content allows an increment in the dry matter of kocho	[8, 9, 11, 13]
		Temperature	(i) The internal temperature increases as fermentation day increases, but it depends on the external temperature	[8, 35]