| Autor: |
Zumunta, J. D., Umar, A. F., Agbo, V. |
| Předmět: |
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| Zdroj: |
Bayero Journal of Pure & Applied Sciences; Dec2020, Vol. 13 Issue 2, p117-124, 8p |
| Abstrakt: |
This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Strep thermophilus were used as starter cultures while a control was produced without the Streptococcus cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentageoccurrences were determined usingstandard methods. The total aerobic bacterial count wasfound to be within the range of 1.9×10³ 1.4×105 cfu/ml. TheLactic acid bacteria and fungal count ranges were 4.5 x 10³ - 7.5 × 10³ cfu/ml and 8.0 x 10¹ - 2.8×104 cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05. Lactic acid bacteria recorded the highest count of 6.2 x 104 and 7.5 x 10³ cfu/ml in the test and control respectively. Bacillus species, Staphylococcus aureus, Lactobacillus bulgaricus, Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus speciesand Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurtbecause of the antimicrobial effect of baobab pulp and pasteurization treatment. Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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