Properties of “nono,” a Nigerian fermented milk food

Abstract

A total of 100 samples of nono produced in Hanwa, Bomo and Biye villages in Zaria local Government area, Nigeria, were analysed for proximate composition, acidity, diacetyl, minerals, total aerobic, lactic acid bacterial and yeast counts. pH values were fairly uniform and ranged from 4.1-4.4. In contrast, the samples varied considerably in proximate composition and in titratable acidity (TA) and diacetyl contents; values for TA and diacetyl ranged from 0.54-0.90% and 1.3-9.4 µg/ml respectively. The samples also differed in their content of minerals; Calcium and phosphorous ranged from .01-0.3% and .02-.04% respectively and were considerably lower than those of milk and plain yogurt. Aerobic plate counts and counts for lactic acid bacteria and yeasts were very high in nono and minimum counts observed were 1.6 × 10 9 , 1.1 × 10 8 and 1.5 × 10 7 viable units per gram respectively.

Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands

“…On the other hand, the main yeast species observed at RNA level was S. cerevisiae, which was present in samples of both producers. This is not unusual, as the presence of S. cerevisiae has been reported in several fermented dairy products and cheeses (Bankole and Okagbue 1992;Roostita and Fleet 1996;Prillinger et al 1999;Gadaga et al 2000;Abdelgadir et al 2001;Jespensen 2003). Overall, the DGGE profiles at both DNA and RNA level for the two producers were rather similar.…”

Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi

“…Secondly, the higher initial level (8.4 log 10 cfu/ml) of LAB in traditional Amasi compared to that in commercial Amasi (7.4 log 10 cfu/ml) could have had more detrimental effects on E. coli O157:H7 in traditional Amasi. LAB are widely known for producing secondary metabolites such as bacteriocins or other antimicrobials that act against the growth of several spoilage and pathogenic bacteria (Bankole and Okagbue, 1992;Adams and Nicolaides, 1997;Borregaard and Arneborg, 1998). The traditional fermented milk inoculum could have also contained antimicrobial properties that aided reduction of E. coli O157:H7 in the product.…”

Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods

“…2000). The predominance of S. cerevisiae has been observed in several fermented dairy products and cheeses (Bankole and Okagbue 1992; Roostita and Fleet 1996; Prillinger et al. 1999; Gadaga et al.…”