摘要：The enset plant is one of the fourth agricultural systems in Ethiopia. Its cultivation and fermentation tradition is unique
and important food sources for Ethiopia. However, the fermentation practices of kocho differs from area to area,
sometimes even from household to household. In Southern, Western and Southwestern part of Ethiopia at four different
areas (Dilla, Ginchi, Woliso and Wolkite) traditional practices were investigated using open-ended questionnaires and
interview. Lactic acid bacteria was also isolated and characterized both phenotypic and genotypic method. Selection of
matured plants, scraping and pulverization of edible part of the plant and processing area preparation were quite
similar in all study areas. Fermentation practices such as the fermentation type, length of fermentation, storage and
application of traditional starter culture were the major difference among the study areas. A total of 137 bacterial
isolates were collected and identified in both phenotypic and genotypic characteristics. The results indicated that
Lactobacillus were the most dominant genera during kocho fermentation and Lactobacillus plantarum and
Lactobacillus brevis being the prevalent species. Lactobacillus paracasei/casei, Lactobacillus fermentum, and
Lactobacillus paracollinoides/collinoides were also the isolated species during kocho fermentation. Difference
fermentation practices in enset processing area, length of fermentation period, enset variety, and environmental
condition could be leads to have inconsistence end quality of kocho and different microbial succession. The culturedependent
results showed that lactic acid bacteria are the responsible microbe during kocho fermentation, and kocho
prepared in different areas and using different processing methods varied in the types of LAB.
