Physicochemical and Microbiological Profiles of Traditionally Fermented Enset (Ensete ventricosum) from Southern Ethiopia

Enset (Ensete ventricosum) is a staple food crop in Southern Ethiopia, providing vital nutrition and livelihoods to millions of people. Traditionally, enset is fermented to enhance its nutritional value, reduce anti-nutritional factors, and improve digestibility. This study aimed to investigate the physicochemical and microbiological profiles of traditionally fermented enset from Gamo Highland Southern Ethiopia. Samples were analyzed to determine the microbial community using microbial culture-based and culture-independent 16S amplicon high-throughput sequencing. Microbiological analyses were performed using selective media, including total viable counts, yeast, and mold counts. The results revealed that the pH of the fermented enset ranged from 3.5 to 4.6, indicating a slightly acidic environment. The total titratable acidity ranged from 0.8% to 1.5%, indicating a moderate level of fermentation. The moisture content ranged from 60% to 70%, indicating a moderate water level. Community or metagenomic DNA extraction from kocho samples was conducted using the CTAB protocol. subsequently, the extracted metagenomic DNA was sequenced by the PacBio sequencing platform. The obtained raw reads were processed in Mothur software on the galaxy server. Based on the analysis results, the fermented kocho community from all samples consisted mainly of 8 bacterial phyla, dominated by proteobacteria and Firmicutes, with average relative abundances of 60% and 21% in sample B1, 24% and 68% in sample C1 and 45% and 31% in sample D1, respectively. In conclusion, the physicochemical and microbiological profiles of traditionally fermented enset from Southern Ethiopia demonstrated its potential as a nutritious and safe food product. The slightly acidic pH, moderate fermentation level, and presence of beneficial microorganisms contribute to the improved nutritional quality and safety of the fermented enset. These findings highlight the importance of traditional fermentation practices in enhancing the value of enset as a staple food in the region.