Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)
Author:
Funder
International Foundation for Science
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s10482-018-1192-8.pdf
Reference55 articles.
1. Andeta AF et al (2018) Fermentation of enset (Ensete ventricosum) in the Gamo highlands of Ethiopia: physicochemical and microbial community dynamics. Food Microbiol 73:342–350. https://doi.org/10.1016/j.fm.2018.02.011
2. Birmeta G, Nybom H, Bekele E (2002) RAPD analysis of genetic diversity among clones of the Ethiopian crop plant Ensete ventricosum. Euphytica 124:315–325. https://doi.org/10.1023/a:1015733723349
3. Birmeta G, Nybom H, Bekele E (2004a) Distinction between wild and cultivated enset (Ensete ventricosum) gene pools in Ethiopia using RAPD markers. Hereditas 140:139–148. https://doi.org/10.1111/j.1601-5223.2004.01792.x
4. Birmeta G, Passoth V, Roos S, Welander M (2004b) Identification of bacteria and yeasts from in vitro and surface-sterilized field samples of Ensete ventricosum by rDNA analysis. Biotechnol Lett 26:1867–1872
5. Bosha A, Dalbato AL, Tana T, Mohammed W, Tesfaye B, Karlsson LM (2016) Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum). Food Res Int 89:806–811. https://doi.org/10.1016/j.foodres.2016.10.016
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