Microbial ecology and effectiveness of different starter cul | 16343
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African Journal of Food Science and Technology

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Microbial ecology and effectiveness of different starter cultures in yoghurts produced from whole cow milk and soybeans


Charles Bristone,1,2 Ernest Chukwusoro Igwe,1,3 Mamudu H. Badau,2* Ohene Boafo,1 Vincent Glaku Zira1

The microbial ecology and acceptability of milks and yoghurts produced from whole cow milk and soybeans were carried out. This was done to determine the acceptability of milks and yoghurts upon post fermentation at room temperature (31±2°C). Thr ee different starter cultures from different sources were inoculated on whole cow milk (100%), whole soymilk (100%) and cow-soymilk composite (1:1). While other whole cow milk (100%) and whole soymilk (100%) were left without inoculation. They were all fermented for 6, 24 and 48 hours. Their pH, titrable acidity, microbiological properties and sensory attributes were evaluated. Sensory attributes of fresh milks showed no significant (p > 0.05) difference. However, there was significant (p < 0.05) variation for all set of yoghurts and at 48 hours they were disliked extremely. pH of milks ranged from 5.80 - 6.80, titrable acidity 0.02 - 0.06%, total plate count 1.5 x 105 - 21.07 x 105 cfu/ml from 0 to 24 hours fermentation. While pH of yoghurts also ranged from 3.30 – 6.90, titrable acidity 0.04 - 1.09%, total plate count 0.0 x 105 - 51.76 x 106 cfu/ml from 0 (i.e. 6 hours) to 48 hours fermentation times. The microbial ecology of interactions with milks and yoghurts are Streptococcus sp, Lactobacillus sp, Micrococcus sp, Bacillus sp, Staphylococcus aureus, Mucor sp, and Yeast cells. Good sensory attributes were observed at 0 (i.e 6) hours for milks and at 6 and 24 hours for yoghurts. Yoghurt samples with formulations cow milk fermented with commercial starter were found slightly more acceptable followed by the ones fermented with indigenous starter (Kindirmo) and lastly Nagge yoghurt.

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