埃塞俄比亚传统发酵食品科乔的微生物群和挥发性成分的表征
Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia.
作者信息
Weldemichael Helen, Stoll Dominic, Weinert Christoph, Berhe Tesfemariam, Admassu Shimelis, Alemu Melaku, Huch Melanie
机构信息
School of Chemical and Bioengineering, Addis Ababa Institute of Technology, P.O. Box 385, Addis Ababa, Ethiopia.
Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131, Karlsruhe, Germany.
出版信息
Heliyon. 2019 Jun 8;5(6):e01842. doi: 10.1016/j.heliyon.2019.e01842. eCollection 2019 Jun.
Kocho is a traditional product in Ethiopia, prepared by fermenting parts of 'false banana' plants (). Fermentation practices of kocho vary depending on the region of Ethiopia. In this study, 14 kocho samples originating from four different areas were investigated. They varied both in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that and were the most dominant genera during kocho fermentation with and being the prevalent species of The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles.
科乔是埃塞俄比亚的一种传统产品，由“假香蕉”植物的部分进行发酵制成。科乔的发酵方法因埃塞俄比亚的地区而异。在本研究中，对来自四个不同地区的14个科乔样品进行了调查。它们在发酵技术和发酵时间上都有所不同。使用非培养依赖型16S扩增子高通量测序对样品进行分析以确定微生物群落。此外，分离并鉴定了细菌菌株。此外，通过顶空固相微萃取处理结合气相色谱/质谱对挥发性成分进行了表征。结果表明，[具体属名1]和[具体属名2]是科乔发酵过程中最主要的属，[具体种名1]和[具体种名2]是[具体属名1]的优势种。挥发性成分分析表明，所有样品中乙酸和丁酸占主导。我们的结果表明，在不同地区制备且使用不同加工方法的科乔样品，其微生物群组成和挥发性成分均有所不同。
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