Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono—A West African Fermented Dairy Product
Onyeka M. Ikele,
Chigoziri T. Ogu,
Xiuping Jiang
et al.
Abstract:Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermen… Show more
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