Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya

Mathara, Julius Maina; Schillinger, Ulrich; Kutima, P. M.; Mbugua, Samuel; Holzapfel, Wilhelm H.

doi:10.1016/j.ijfoodmicro.2004.01.008

Cited by 210 publications

(157 citation statements)

References 13 publications

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“…However, according to our study, the yeasts might be considered as an important component of the microbiota of Tibetan fermented yak milk due to their broad exist and stable ratio versus LAB in this local dairy product. According to Mathara et al [16], pH values of milk fermented by mixed LAB and yeasts were usually < 4.5, and this is confirmed by our analysis.…”

Section: Microbiotasupporting

confidence: 89%

“…The average pH value of fermented yak milk was 3.92, which was similar to the data reported by Abdelgadir et al [1], while being lower than those of Mathara et al [16]. Interesting to note is that the very high level of titratable acidity expressed by lactic acid content, reached 1.93 ± 0.17% (w/w), which was considerably higher than the commercial cow milk yoghurt and Kefir, and more comparable to the Koumiss of Russia [4].…”

Section: Chemical Compositionsupporting

confidence: 88%

“…In addition, the second predominating groups of microorganisms were yeasts (ranging from 5.52 to 8.25 log cfu·mL −1 , averaging 7.35 log cfu·mL −1 ). Yeasts were commonly encountered in naturally fermented milks [3,5,7,16], and originate from the environment and utensils, especially the fermentation vessel. According to Fleet and Mian [6], yeast level of 10 5-6 cfu·mL −1 in dairy products was associated with spoilage.…”

Section: Microbiotamentioning

confidence: 99%

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A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Luo

et al. 2009

Dairy Sci. Technol.

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-Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and fermentation outcome. To investigate the chemical composition and microbiota of fresh and fermented yak milk, and to isolate and characterize the predominant microorganisms in the fermented milk, yak milk (24 fresh and 30 fermented milk samples) was collected from four areas of different altitudes in Tibet, and their microbiological profile and chemical composition were investigated. Yak milk had a higher fat, crude protein, lactose and dry matter content than cow milk. The fermented yak milk showed a great diversity in fat and dry matter levels due to the different ways of processing in different localities, and lower pH and higher lactic acid content compared with commercial cow milk yogurt. Fermented yak milk had a better sanitary quality than fresh yak milk. Three species of lactobacilli (Lactobacillus fermentum, Lactobacillus helveticus and Lactobacillus curvatus) and five species of yeast (Saccharomyces cerevisiae, Candida kefyr, Candida lambica, Candida famata and Candida holmii) were identified phenotypically and encountered as predominant fermentation microbiota. The predominant lactic species in fermented milk was L. fermentum. yak milk / composition / microbiota / fermented milk

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Section: Microbiotasupporting

confidence: 89%

Section: Chemical Compositionsupporting

confidence: 88%

Section: Microbiotamentioning

confidence: 99%

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A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Luo

et al. 2009

Dairy Sci. Technol.

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“…The creamy or whitish appearance of the isolated Lactobacillus species on MRS agar confirms that Lactobacilli have dominance in fermented milk products when compared to other lactic bacteria [14] [15]. One of the characteristics of an ideal probiotics is resistance against antibiotics mostly after antibiotic administration.…”

Section: Discussionmentioning

confidence: 79%

Isolation and Identification of Lactic Acid Bacteria with Probiotic Potential from Fermented Cow Milk (Nono) in Unguwar Rimi Kaduna State Nigeria

Vantsawa¹,

Maryah²,

Bulus³

2017

AJMB

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Lactic acid bacteria (LAB) strains from fermented cow milk (nono) sold inUnguwar Rimi, Kaduna markets were isolated on lactic bacteria specific medium (De Man Rogosa Sharpe MRS media). Isolated strains were identified and characterized using morphological, biochemical test and carbohydrate fermentation system (API-50 CHL). Six (6) pure colonies were distinctly obtained and identified as Lactobacillus strains. Out of the 6 isolated Lactobacilli, 5 were further identified as Lactobacillus delbrueckii ssp. lactis 2, Lactobacillus bulgaricus, Lactobacillus salivarius, Lactobacillus acidophilus 2 and Lactobacillus rhamnosus. They were further screened for antimicrobial activity and antibiotic sensitivity. Lactobacillus acidophilus had higher resistance to all but one of the antibiotics used (Chloramphenicol 30 μg) with no zone of inhibition to Ampicillin, Amoxicillin, Gentamycin, Penicillin, Streptomycin and Tetracycline. The antimicrobial activity against Escherichia coli exhibited varying degree of inhibitory activity. It can be concluded that the presence of these microorganisms in fermented cow milk (nono) is of great benefits to humans and animals either as supplements or food production processes.

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“…(Beukes et al, 2001;Kalavrouzioti, et al, 2005). Colonies were randomly selected and streak plating was further done to purify the strains (fig 1) which were subsequently kept in two different conditions including at 4°C for MRS plates and at -20°C for MRS broths supplemented by 20% glycerol for further use (Mathara et al, 2004).…”

Section: Isolation Of Lactic Acid Bacteriamentioning

confidence: 99%

Characterization, Antimicrobial Activity and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Food Samples

Singh¹,

Saini²,

Sachan³

et al. 2016

Int.J.Curr.Microbiol.App.Sci

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Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya

Cited by 210 publications

References 13 publications

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Isolation and Identification of Lactic Acid Bacteria with Probiotic Potential from Fermented Cow Milk (Nono) in Unguwar Rimi Kaduna State Nigeria

Characterization, Antimicrobial Activity and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Food Samples

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