Related Papers
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product
James Owusu-Kwarteng
International Journal of Food Science
The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu , a Spontaneously Fermented Milk Product in Ghana
2014 •
Charles PARKOUDA
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 fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples 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 toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteol...
FERMENTATION OF KIVUGUTO, A RWANDESE TRADITIONAL MILK: SELECTION OF MICROBES FOR A STARTER CULTURE
EUGENE KARENZI
Hawassa University college of public health and medical sceince
ASSESSMENT OF PATHOGENIC BACTERIA FROM A TRADITIONAL FERMENTED MILK/YOGHURT AND HYGIENIC PRACTICE OF VENDORS IN NEGELE ARSI TOWN.
2021 •
Temam( Assistance professor of microbiology) T I B A Iresaa
International Dairy …
Characterisation of the dominant microbiota of Sudanese fermented milk Rob
2001 •
Warda Abdelgadir
Journal of the Hellenic Veterinary Medical Society
Microbiological evaluation of some Egyptian fermented dairy products
2021 •
walaa elkasas
Pakistan Journal of Nutrition
Microorganisms Involved in Fulani Traditional Fermented Milk in Burkina Faso
2004 •
Paul Windinpsidi Savadogo
ASSESSMENT OF PATHOGENIC BACTERIA FROM A TRADITIONAL FERMENTED MILK AND HYGIENIC PRACTICE OF VENDORS IN NEGELE ARSI TOWN.
Temam( Assistance professor of microbiology) T I B A Iresaa, Siraji Hussein
ABSTRACT Background: Yogurt consumption is associated with health benefits in different populations around the globe; however the presence of pathogenic bacteria in yoghurt can affect public health and reduce the quality of yoghurt consumed particularly in developing countries including Ethiopia. Objective: Assessment of pathogenic bacteria and hygienic practice of vendors from a traditional fermented milk/yoghurt among yoghurt vended House in Negele Arsi Town. Methods: A cross-sectional study was conducted from January 1-31, 2021 among 26 yoghurt vended house in Negele Arsi Town, Oromia, Ethiopia. A structured questionnaire was used to collect data. Convenient sampling technique was employed for yogurt houses. One yoghurt sample was selected by simple randomly sampling technique and fifty (50 ml) of milk samples were Extracted and transported daily to Hawassa University Comprehensive Specialized Hospital for analysis. Standard plate count was conducted to determine the bacterial load after serial dilution of the sample. Data were analyzed using SPSS version 23 software. Descriptive statistics were used to summarize and describe the data. Binary logistic regression analysis was performed to assess the association between independent and dependent variable .P value-<0.05 was considered as statistical significance Result: This study revealed that, 20 (77 %) and 21(80.7%) of the samples had bacteria count above acceptable range in first and second round of sample collection, respectively. The total coliform count was not in the acceptable range among 18 (69.2%) in both rounds. On the other hand, 1 (3.8 %) of S. aureus count were above acceptable range in both rounds. Shigella and Salmonella species were not isolated in all samples. The highly prevalent bacteria were K. pneumonia, K. oxytoca and E. coli with a prevalence of 14 (53.8 %) 10 (38.5 %), 8 (30.8 %), respectively. Conclusion and recommendation: In this study total bacterial and coliform count in most of yoghurt samples were high and it is not acceptable for consumption. All the yoghurt samples were not contaminated by Shigella and Salmonella species. The handling practice of the vendor was not associated with bacterial contamination of yogurt. Therefore, Oromia Health Bureau and Negele Arsi town health office should provide health education on the source of contamination of yogurt from milk collection up to yoghurt production. Government organization, policymakers, NGOs, community-based organizations and other stakeholder’s need to work on; source of milk and milk product contamination level, and revise their plan of action on the prevention of bacterial contamination of yogurt. Conduct further research on yogurt contamination level and associated factor, and plan to produce quality yogurt which is safe for human consumption Keywords: Yoghurt, pathogenic bacteria, hygienic practice, Ethiopia
Bacteriological Quality of Locally Fermented Milk (Nono) and Commercial Yoghurts Marketted in Ilorin
Abdulmalik Aliyu
Eleven samples comprising of six branded yoghurts and five unbranded 'nono' purchased from seven different locations randomly selected in Ilorin city were evaluated for their bacteriological quality. The physicochemical properties were determined using standard methods. Results for the total bacterial count for yoghurt ranged from 3.08 × 10 2 cfu/mL to 9.67×10 2 cfu/mL while that of 'nono' ranged from 1.056×10 3 cfu/mL to 3.152×10 3 cfu/mL. Eleven bacteria species were identified in this study. A total of forty-five isolates were obtained with Staphylococcus aureus (17.8%) and Pasturella multocida (17.8%) having the highest frequency. Others were Aeromonas hydrophilia (15.6%) Klebsiella oxytoca, Burkholderia pseudomallei, Actinobacillus spp (8.9%), Xanthom*onas maltophilia (6.7%) Klebsiella pneumoniae, Escherichia coli and Salmonella (4.4%) and Pseudomonas aeruginosa (2.2%). Marketed yoghurts and locally produced 'Nono' in Ilorin were found to be contaminated with mostly Gram negative bacteria belonging majorly to the Enterobacteriaceae family and a Gram positive organism (Staphylococcus aureus). The yoghurt and 'nono' samples were found to be of unacceptable microbiological quality. The presence of these pathogenic organisms in these commonly consumed dairy products could constitute public health hazards and possibly food poisoining especially if they are stored under inappropriate conditions for longer periods of time. ______________________________________________________________________________
Wollega University College of Natural and Computational Science Review Paper Antimicrobial Activity of Lactic Acid Bacteria Isolated From "Ergo" , Ethiopian Traditional Fermented Milk
Desalegn D Amenu
