The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana

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dc.contributor.author Akabanda, F.
dc.contributor.author Owusu-Kwarteng, J.
dc.contributor.author Tano-Debrah, K.
dc.contributor.author Parkouda, C.
dc.contributor.author Jespersen, L.
dc.date.accessioned 2019-02-15T12:32:46Z
dc.date.available 2019-02-15T12:32:46Z
dc.date.issued 2014-12
dc.identifier.other http://dx.doi.org/10.1155/2014/721067
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/27565
dc.description.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. © 2014 Fortune Akabanda et al. en_US
dc.language.iso en en_US
dc.publisher International Journal of Food Science en_US
dc.title The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana en_US
dc.type Article en_US


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