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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
Joint Authors
Akabanda, Fortune
Owusu-Kwarteng, James
Tano-Debrah, Kwaku
Parkouda, Charles
Jespersen, Lene
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-12-02
Country of Publication
Egypt
No. of Pages
11
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1036680