The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

Abstract

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

“…L. plantarum is well-known to be able to utilize lactose in RSM for growth. However, only some strains of L. plantarum are known to secrete proteases to utilize RSM (Akabanda et al, 2014). The L. plantarum strain used in our study was determined to be able to grow on RSM alone, without DSG (data not shown), which suggested a proteolytic ability for this strain.…”

“…A growing number of studies have shown that reconstituted skim milk (RSM) can be used as a food grade culture medium, and also as an encapsulating agent for Lactobacillus. As a culture medium, RSM needs to be supplemented with a nitrogen source which is yeast extract (Gardiner et al, 2000;Akabanda et al, 2014). Yeast extract is costly (Zarei et al, 2016).…”

Novel consortium ofKlebsiella variicolaandLactobacillusspecies enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles

“…The content and availability of these functional components depend on the microbial diversity and the conditions of the fermentation process (Nateghi ; Akabanda et al . ).…”

“…Fermented dairy products possess diverse functional components ranging from bioactive peptides, free amino acids, organic acids and vitamins, to probiotic micro-organisms (Tamang et al 2016). The content and availability of these functional components depend on the microbial diversity and the conditions of the fermentation process (Nateghi 2012;Akabanda et al 2014).…”

Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

“…Starters can use from LAB as they can convert carbohydrate into lactic acid (Nuraida, 2015). The parameter of industry to using LAB is capability to convert into lactic acid of raw materials because acidification can prevent growth of undesirable microorganisms and make the product with desirable aroma, texture, and flavor (Akabanda et al, 2014). LAB utilized milk protein, then affected to enhance free amino and peptides.…”