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<p>Enset (Ensete ventricosum) serves as a staple or co-staple food crop for over 20 million people in Southern, Southwestern, and Central Ethiopia, significantly contributing to regional food security. Despite its importance, food safety concerns surrounding its fermented product, kocho, remain largely unaddressed. This study aimed to evaluate the food safety of traditionally fermented kocho samples collected from districts in the Gamo Zone using a cross-sectional study design. The microbial community composition was analyzed through both culture-based methods and PacBio sequencing. The physicochemical properties exhibited slight variations in acidity, fermentation stage, and moisture content among samples from different districts. Culture-based microbiological analysis indicated total viable aerobic counts ranging from 5.76 to 7.13 log CFU/g, yeast and mold counts between 5.20 to 8.53 log CFU/g, and <i>Enterobacteriaceae</i> counts ranging from 5.03 to 6.13 log CFU/g. Metagenomic analysis revealed that <i>Proteobacteria</i> and <i>Firmicutes</i> were the predominant phyla, with <i>Acetobacter</i> and <i>Lactobacillus</i> as the most prevalent genera. Notably, potential pathogenic bacteria, including <i>Klebsiella pneumoniae</i>, <i>Klebsiella terrigena, Dysgonomonas capnocytophagoides</i>, and <i>Clostridium paraputrificum</i>, were identified. The coexistence of beneficial microorganisms and potential pathogens underscores the urgent need for enhanced food safety measures in the traditional production of kocho.</p>

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Evaluating food safety of traditionally fermented kocho: microbial profiling through classical methods and PacBio SMRT sequencing technology

  • 期刊论文

  • 发表日期：

    2025年8月9日

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  • Addisu Fekadu Andeta,
  • Niguse Kelile Lema,
  • Gemechu Leta Debel,
  • Fantahun Woldesenbet Misganaw,
  • Alemu Chemeda Ifa

摘要

Enset (Ensete ventricosum) serves as a staple or co-staple food crop for over 20 million people in Southern, Southwestern, and Central Ethiopia, significantly contributing to regional food security. Despite its importance, food safety concerns surrounding its fermented product, kocho, remain largely unaddressed. This study aimed to evaluate the food safety of traditionally fermented kocho samples collected from districts in the Gamo Zone using a cross-sectional study design. The microbial community composition was analyzed through both culture-based methods and PacBio sequencing. The physicochemical properties exhibited slight variations in acidity, fermentation stage, and moisture content among samples from different districts. Culture-based microbiological analysis indicated total viable aerobic counts ranging from 5.76 to 7.13 log CFU/g, yeast and mold counts between 5.20 to 8.53 log CFU/g, and Enterobacteriaceae counts ranging from 5.03 to 6.13 log CFU/g. Metagenomic analysis revealed that Proteobacteria and Firmicutes were the predominant phyla, with Acetobacter and Lactobacillus as the most prevalent genera. Notably, potential pathogenic bacteria, including Klebsiella pneumoniae, Klebsiella terrigena, Dysgonomonas capnocytophagoides, and Clostridium paraputrificum, were identified. The coexistence of beneficial microorganisms and potential pathogens underscores the urgent need for enhanced food safety measures in the traditional production of kocho.