Birhanu Gizaw - Microbial Biodiversity Directorate Ethiopian Biodiversity Institute P.O. box ۳۰۷۲۶ Addis Ababa, Ethiopia
Zerihun Tsegay - Microbial Biodiversity Directorate Ethiopian Biodiversity Institute P.O. box ۳۰۷۲۶ Addis Ababa, Ethiopia
Belay Tilahun - Microbial Biodiversity Directorate Ethiopian Biodiversity Institute P.O. box ۳۰۷۲۶ Addis Ababa, Ethiopia

Kocho and Bula are fermented product of Enset (Ensete ventricosum). It is the staple food for ۲۰ million people in Ethiopia. The aim of study was to isolate, identify and characterize yeast species from fermented kocho and bulla by using Biolog Micro station. ۳۰۰ Kocho samples were collected from Angacha District. ۰.۱ml of serially diluted samples were Streaked on yeast pepton dextrose agar and incubated at ۲۸۰C. Pure yeast colony inoculum were prepared at ۹ml distilled water at ۴۹% +۲ turbidometer and transferred in to YT micro plate. Incubated for ۲۴-۷۲ hours at ۲۸oC and micro plate reading were carried out using MicroLog ۳ Software version. ۴.۲۰.۰۵. Seven yeast species were identified from study samples. Biolog Micro station ۱۰۰% probability and >۰.۵ Similarity read identify Cryptococcus albidus Var aerus, Guilliermondella selenospora, Rhodotorula acheniorum and Trichosporon beigelii. ۹۹% Cryptococcus terreus A, ۹۸% Candida zylandase, ۸۶% Kluyveramyces delphensis respectively. Characterization of yeast involved in kocho fermentation is very important for formulation of starter culture, improving, standardizing and modernizing quality of traditional Enset fermentation and preparation.

Bulla, Enseteventricosum, Kocho, Fermentation, Yeast