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
Fortune AkabandaLene Jespersen

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 we...Continue Reading

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Citations

Nov 29, 2017·Applied and Environmental Microbiology·Margherita CruciataLuca Settanni
Mar 7, 2020·Foods·María Georgina Venegas-OrtegaGuadalupe Virginia Nevárez-Moorillón
Jan 23, 2019·Critical Reviews in Food Science and Nutrition·Dominic AgyeiSamuel Akomea-Frempong
Feb 18, 2021·World Journal of Microbiology & Biotechnology·Grace Adzo MoteyLene Jespersen

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