The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
المؤلفون المشاركون
Akabanda, Fortune
Owusu-Kwarteng, James
Tano-Debrah, Kwaku
Parkouda, Charles
Jespersen, Lene
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-12-02
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Akabanda, Fortune& Owusu-Kwarteng, James& Tano-Debrah, Kwaku& Parkouda, Charles& Jespersen, Lene. 2014. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-1036680
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Akabanda, Fortune…[et al.]. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. International Journal of Food Science No. 2014 (2014), pp.1-11.
https://search.emarefa.net/detail/BIM-1036680
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Akabanda, Fortune& Owusu-Kwarteng, James& Tano-Debrah, Kwaku& Parkouda, Charles& Jespersen, Lene. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-1036680
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1036680
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر