Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset

Table 2

Microbial dynamics and their roles in fermenting enset mass.

S. no.	Product	Microbial dynamics	Their status and roles during fermentation	References
1	Fermenting kocho/enset mass	Acetic acid bacteria	(i) Increase as fermentation days increase; (ii) Aeration favours the growth of AAB; (iii) Flavors produced by AAB are used as a preservative for fermented mass	[7, 9, 20, 42]
		Lactic acid bacteria	(i) Increase at the onset and middle of the fermentation day and decrease as the fermentation day proceeds to end; (ii) Produce acidic metabolites that allow the reduction of pH; (iii)Used as a starter culture for enset fermentation	[19, 20, 35]
		Enterobacteriaceae	(i) Counts of Enterobacteriaceae decreased as fermentation days increased; (ii) The acidic environment created in fermentation mass allows the reduction of Enterobacteriaceae counts	[8, 35]
		Yeast and molds	(i) Yeast and mold count slightly decrease as fermentation proceeds to an end; (ii) They play a crucial role in degrading starch and imparting antimicrobial metabolites that allow the growth of lactic acid bacteria	[8, 43]
		Clostridium spores	(i) Anaerobic Clostridium increased as fermentation days increased; (ii) They enhance the breakdown of amino acids into ammonia, which results in a reduction in pH	[13, 19, 44, 45]