Variations in the Traditional Starter Culture for Production of a Nigerian Fermented Milk Product-(Kindirmo)

Enerst C. Igwe ； Edith N Esiobu ； Philippa C Ojimelukwe

《Focusing on Modern Food Industry》 3卷 (2014/11) Pp. 35-42

https://doi.org/10.14355/fmfi.2014.0301.05

並列摘要

Bacteria flora associated with the fermentation of a traditional milk product ＂kindirmo＂ procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi, L. casei, L. plantarum L. bifidum, L. lactis and L. bulgaricus. The LAB isolates in the traditional starter culture and milk products were observed to vary from season to season. There were fewer LAB isolates in April and March than in September and November. The LAB isolates had different temperature sensitivities that ranged from 15-45℃. Molecular characterization of two of the isolates whose probable identities were unclear (using a gene bank, indicated a close semblance to Bacillus asahii (95% and 84% match in gene sequence respectively). Results of the 16S ribosomal RNA sequence of the organisms indicated that both organisms belonged to the genus Bacillus but could be new strains of B. asahii. Species identity was uncertain. They were long cylindrical rods but not peritrichously flagellated like B. asahii. Their pH requirements (pH 3.3-5.5) were quite different from those of B. asahii (pH 5.0-9.0). The growth temperatures were also different. Kindirmo is one of the few traditional foods with a starter culture but there is need to standardize this starter culture for product quality and uniformity required for industrialized processes.

並列關鍵字

Traditional Starter Culture ； Fermented Milk ； Microflora