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Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk.

Nyambane B, Thari WM, Wangoh J, Njage PM - Food Sci Nutr (2014)

Bottom Line: Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers.The type of vessel used for fermentation had no significant influence on the type of isolated and identified species.The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.

View Article: PubMed Central - PubMed

Affiliation: Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi ; Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.

ABSTRACT
Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity inamabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic acid bacteria (LAB) and 67 strains of yeasts were identified using API 50 CH and API 20 C AUX identification kits, respectively. The average pH of all the traditional fermented samples was 4.00 ± 0.93. Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers. The LAB species were identified asStreptococcus thermophilus (25%),Lactobacillus plantarum (20%), andLeuconostoc mesenteroides (20%). The predominant yeasts wereSaccharomyces cerevisiae (25%),Trichosporum mucoides (15%),Candida famata (10%), andCandida albicans (10%). The type of vessel used for fermentation had no significant influence on the type of isolated and identified species. The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.

No MeSH data available.


Changes on average in microbial numbers and pH during 96 h laboratory fermentation using (A) gourd and (B) the plastic containers.
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fig01: Changes on average in microbial numbers and pH during 96 h laboratory fermentation using (A) gourd and (B) the plastic containers.

Mentions: The microbiological study ofamabere amaruranu revealed the dominance of LAB in laboratory samples during the entire duration of fermentation, although yeasts were also present in considerably high numbers. Figure1 shows the changes on average in the microbial numbers and pH during laboratory fermentation using gourds and plastic vessels.


Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk.

Nyambane B, Thari WM, Wangoh J, Njage PM - Food Sci Nutr (2014)

Changes on average in microbial numbers and pH during 96 h laboratory fermentation using (A) gourd and (B) the plastic containers.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4256574&req=5

fig01: Changes on average in microbial numbers and pH during 96 h laboratory fermentation using (A) gourd and (B) the plastic containers.
Mentions: The microbiological study ofamabere amaruranu revealed the dominance of LAB in laboratory samples during the entire duration of fermentation, although yeasts were also present in considerably high numbers. Figure1 shows the changes on average in the microbial numbers and pH during laboratory fermentation using gourds and plastic vessels.

Bottom Line: Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers.The type of vessel used for fermentation had no significant influence on the type of isolated and identified species.The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.

View Article: PubMed Central - PubMed

Affiliation: Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi ; Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.

ABSTRACT
Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity inamabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic acid bacteria (LAB) and 67 strains of yeasts were identified using API 50 CH and API 20 C AUX identification kits, respectively. The average pH of all the traditional fermented samples was 4.00 ± 0.93. Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers. The LAB species were identified asStreptococcus thermophilus (25%),Lactobacillus plantarum (20%), andLeuconostoc mesenteroides (20%). The predominant yeasts wereSaccharomyces cerevisiae (25%),Trichosporum mucoides (15%),Candida famata (10%), andCandida albicans (10%). The type of vessel used for fermentation had no significant influence on the type of isolated and identified species. The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.

No MeSH data available.