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ABSTRACT
This study was aimed at isolating, characterizing and optimizing lactic acid bacteria from
„nono‟ for use as starter culture in yoghurt production. The Lactic acid bacteria were grown
on de Mann Rogosa and Sharpe medium agar (MRS agar, Oxoid) and β-disodium
glycerophosphate agar (M17 agar, Oxoid). After several presumptive tests which included
microscopy and conventional biochemical tests, the isolates were further characterized base
on their different sugar fermentation profiles using Analytical profile index (API KIT,
Biomereux, France). Six different strains were obtained and identified as Lactococcus
lactis sub specie lactis, Streptococcus thermophilus, Pediococcus pentasaceus,
Lactobacillus fermentum, Lactobacillus brevis, and Lactobacillus pentosus. These lactic
acid bacteria were further subjected to tests for exopolysaccharide (EPS) production where
Streptococcus thermophilus and Lactococcus lactis were discovered to be EPS producing
strains which is a desirable quality in yoghurt production. The co-culture of these two
strains was then termed the “local starter culture” and the specific growth rates, doubling
times and acidification rates in cow, soy and goat milk fermentations were determined.
Comparatively, findings from this study showed no variation (p ≥ 0.05) in the acidification
rates of the local starter culture with that of foreign starter cultures which further affirmed
the potentials of the local starter culture in yoghurt production. The yoghurt samples
produced with the local starter cultures were compared with their counterparts produced
from foreign commercial starter culture and compared base on their physicochemical,
proximate, microbiological, viscosity, sensory properties and shelf-life. Profile of the
physicochemical analysis of the yoghurts produced with the local starter culture showed
decrease in pH from 5.74 to 4.27 while titratable acidity increased from 0.38% to 1.32%
viii
after 6 hours of fermentation with no significant difference (p≥ 0.05). Similarly, the local
starter culture impacted no significant variation (p≥ 0.05) in the proximate composition of
the yoghurt samples with moisture contents of 86.01% and total solids of 15.02%. Results
from this study showed no significant difference (p≥ 0.05) in the general acceptability of
all the yoghurt samples. The shelf-life study depicts the importance of keeping yoghurts at
low temperature irrespective of the type of milk or starter culture used in order to slow
down spoilage. Findings from this study demonstrate the potentials of local starter cultures
to perform equally good like the exotic strains in yoghurt production.
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