Physicochemical and microbial community dynamics of <i>Kocho</i> fermented from different enset varieties in South West Ethiopia.

2 c), Enterobacteriaceae showed a decreasing trend through fermentation time (very strong negative significant correlation; R 2 = −0.984, p < 0.05) in Arkiya (0.08–2.54 %), Genna (36.30–0.12 %), Maziya (36.30–0.03 %), which is supporting the culture-dependent analysis observed in Table 4 .

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Opposite to Enterobacteriaceae, other groups of bacteria analyzed for culture-dependent techniques ( Table 4 ) also showed an increasing trend at the family level ( Fig. 2 c).

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