Taxonomic Studies On Lactobacillus And Pediococcus Isolates From Fermented Tef (eragrostis Tej) And Kocho (ensete Ventricosum) And Microbiological Safety Of The Baked Products

Tel dough and kocho are products of typical lactic acid food fennentations. BOIh foods arernthe main dietary sources in Ethiopia. Lactic acid bacteria (LAB) belonging to Lactobacillus.rnPediococcus and LeuconslOc are amongst the main fermentative rnicroflora in these foods.rnMolecular taxonomic stud ies using RAPD. DNA:DNA hybridization. 16S rR.!'lA sequencing andrnAPI 50 CH fennentation profiles were carried out on food isol ates together with type andrnreference strains of Lactobacillus and PediococclIs species. The results revealed (he presence of arndiverse range of species in ref and kocho. Lactobacillus and Pediococcus spec ies were abundant inrnboth foods while Weissella species were identified among kocho isolates. The use of R..

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