This research was carried out to determine the microbial loads on Baobab Yoghurt produced using Lactobacilus bulgaricus. Lactobacilus bulgaricus was isolated from fermented cow milk and was identified using Analytical Profile Index 50 CH kit. Four fifty grams of powdered Baobab was formulated with 1L of sterile water and 1L of milk emulsion was added after which the Lactobacilus bulgaricus was inoculated using 0.5 macfarlane standard, it was allowed to ferment for 9h. The pH and TTA of the finished product was recorded as 3.34 and 1.089 respectively. The microbial was observed using MRS media, Nutrient agar and PDA and the following results were observed; 2.52 x 102, 2.06 x 102, <10 respectively. The identified microorganisms are Lactic acid bacteria and Saccharomyces species. All the results were within the acceptable limits set by NAFDAC. The reason for the low fungal count is owed to the lower pH of the yoghurt.
| Published in | International Journal of Microbiology and Biotechnology (Volume 2, Issue 2) |
| DOI | 10.11648/j.ijmb.20170202.16 |
| Page(s) | 93-101 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Baobab, Lactobacillus bulgaricus, Yoghurt, Fermentation
| [1] | Magdi, A., O. (2004). Chemical and nutritional analysis of Baobab (Adansonia digitata) fruit and seed protein solubility. Plant, Foods and Human nutrition. 59: 29-33. |
| [2] | Ezeagu, I. E. (2005). Baobab (adansonia digitata l.) Seed Protein Utilization in Young Albino Rats i: Biochemical Ingredients and Performance Characteristics. Nutrition Unit, Department of Medical Biochemistry, University of Nigeria, Enugu Campus, Enugu,Nigeria. Retrieved from ikezeagu@yahoo.co.uk on 18-10-15. |
| [3] | Eke, M. O., Olaitan, N. I. and Sule, H. I. (2013). Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves. Advance Journal of Food Science and Technology. 5 (10): 1266-1270. |
| [4] | Richard E. B. (2008). Baobab Dried Fruit Pulp. Division of Biotechnology and GRAS Notice Review. U. S. Food and Drug Administration, 5100 Paint Branch Parkway, HFS-255, College Park, MD 20740 United States of America. Retrieved from www.ask.com on 23-01-16. |
| [5] | Kabore, D., Hagrétou, S., Bréhima, D., Clarisse S. C., Mamoudou H. D. and Mogens, J. (2011). A review of baobab (Adansonia digitata) products: Effect of processing techniques, medicinal properties and uses. African Journal of Food Science. 5 (16): 833-844. |
| [6] | Opara, C. C., Ahiazunwo, N. J. and Okorie, O. (2013). Production of Soy-Yoghurt by Fermentation of Soymilk with Lactobacillus Isolated from Nunu. International Journal of Science and Engineering Investigations. Department of Chemical Engineering, University of Port Harcourt, River State, Nigeria. 2: 12. |
| [7] | Chelule, P. K., Mokoena, M. P. and Gqaleni, N. (2010). Advantages of traditional lactic acid bacteria fermentation of food in Africa. Current Research, Technology and Education topics in Applied Microbiology and Microbial Biotechnology. Department of Public Health, University of Limpopo, MEDUNSA Campus, Pretoria, South Africa. |
| [8] | Kenneth T. (2012). Lactic Acid Bacteria. Retrieved from www.textbookofbacteriology.net on 02-02-16. |
| [9] | AOAC, (2005). Official Method of Analysis. 15th Edition. Association of official Analytical Chemist, Washington D. C. Retrieved from scribedbooks.com on 20-10-15. |
| [10] | Akpan, U. G., Mohammed A. D. and Aminu, I. (2007). Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk. Leonardo Electronic Journal of Practices and Technologies. Department of Chemical Engineering, Federal University of Technology, Minna, Nigeria. P.131-142. Retrieved from www.lejpt.acedamicdirect.org on 26-08-16. |
| [11] | Campbell-Plat, G. (2004). Fermented foods. In Encyclopaedia of Food Microbiology, Ed. Robinson, R. K., Academic press. London, UK. Pp. 736-739. |
| [12] | Lim, J. (2014). Hedonic scaling: A review of methods and theory. Food Quality and Preference. Vol. 22 (2011). Pp. 733–747. |
| [13] | Gelman, A. (2008). ‘Analysis of Variance’. The palgrave dictionary of economics (2nd ed.). Basingstoke, Hampshire New York: Palgrave Macmillan. ISBN 978-0-333-78676. |
| [14] | Conceptual, L. L. C., (2008). Baobab fruits Baobab Red. Fibre. Microbiology. Retrieved from: www.baobabfruit.com on: September 29th, 2016. |
| [15] | Nnam, N. M and Obiakor, P. N. (2003). Effect of fermentation on the nutrient and antinutrient composition of baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains. Ecology of Food Nutrition. 42: 265-27. |
| [16] | Abdoulaye, C., Brou, E. and Jie, U. (2011). Phytic acid in cereal grains: Structure, Healthy or Harmful ways to reduce phytic acid in cereal grains and there effect on nutritional quality. American journal of plant nutrition and fertilization technology. Vol. 1. Pp. 1-22. Retrieved from www.scialert.net/abstract on 1-11-16. |
| [17] | Olukunle, M. M. (2012). Production and Quality Evaluation of Soy Corn Yoghurt. Advance Journal of Food Science and Technology. Department of Food Technology, Federal Polytechnic, Ogun State Nigeria. 4 (3): 130-134. |
| [18] | Loralyn H. L. and Robert T. M. (2009). Microbiological Spoilage of Dairy Products. Compendium of the Microbiological Spoilage of Foods and Beverages. Kraft Foods, Inc., 801 Waukegan Road, Glenview, IL 60025, USA. V0l. 10.1007. Pp. 978-1-4419-0826. |
| [19] | Chipurura, B., Pswarayi F. and Muchuweti, M. (2014). Sensory Properties and consumer Acceptance of a Stirred-Type Yoghurt Produced from Baobab (Adansonia Digitata) Pulp during Refrigerated Storage. African Journal of Food, Agriculture, Nutrition and development. Volume 14, No. 2. Retrieved from www. Pp. 8965-8708. |
| [20] | Mohammed, B. D. (2014). Evaluation of Physico-Chemical and Sensory Properties of Powder Milk Yoghurt Produced using Different Milk Extenders. Department of Animal Science. Usmanu Danfodiyo University, Sokoto, Nigeria. |
APA Style
Zakari Mukhtar Aisha, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai, Aliyu Isah Moriki. (2017). Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus. International Journal of Microbiology and Biotechnology, 2(2), 93-101. https://doi.org/10.11648/j.ijmb.20170202.16
ACS Style
Zakari Mukhtar Aisha; Orukotan Abimbola Ayodeji; Mohammed Sani Sambo Datsugwai; Aliyu Isah Moriki. Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus. Int. J. Microbiol. Biotechnol. 2017, 2(2), 93-101. doi: 10.11648/j.ijmb.20170202.16
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijmb.20170202.16,
author = {Zakari Mukhtar Aisha and Orukotan Abimbola Ayodeji and Mohammed Sani Sambo Datsugwai and Aliyu Isah Moriki},
title = {Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus},
journal = {International Journal of Microbiology and Biotechnology},
volume = {2},
number = {2},
pages = {93-101},
doi = {10.11648/j.ijmb.20170202.16},
url = {https://doi.org/10.11648/j.ijmb.20170202.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170202.16},
abstract = {This research was carried out to determine the microbial loads on Baobab Yoghurt produced using Lactobacilus bulgaricus. Lactobacilus bulgaricus was isolated from fermented cow milk and was identified using Analytical Profile Index 50 CH kit. Four fifty grams of powdered Baobab was formulated with 1L of sterile water and 1L of milk emulsion was added after which the Lactobacilus bulgaricus was inoculated using 0.5 macfarlane standard, it was allowed to ferment for 9h. The pH and TTA of the finished product was recorded as 3.34 and 1.089 respectively. The microbial was observed using MRS media, Nutrient agar and PDA and the following results were observed; 2.52 x 102, 2.06 x 102, <10 respectively. The identified microorganisms are Lactic acid bacteria and Saccharomyces species. All the results were within the acceptable limits set by NAFDAC. The reason for the low fungal count is owed to the lower pH of the yoghurt.},
year = {2017}
}
TY - JOUR T1 - Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus AU - Zakari Mukhtar Aisha AU - Orukotan Abimbola Ayodeji AU - Mohammed Sani Sambo Datsugwai AU - Aliyu Isah Moriki Y1 - 2017/02/18 PY - 2017 N1 - https://doi.org/10.11648/j.ijmb.20170202.16 DO - 10.11648/j.ijmb.20170202.16 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 93 EP - 101 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20170202.16 AB - This research was carried out to determine the microbial loads on Baobab Yoghurt produced using Lactobacilus bulgaricus. Lactobacilus bulgaricus was isolated from fermented cow milk and was identified using Analytical Profile Index 50 CH kit. Four fifty grams of powdered Baobab was formulated with 1L of sterile water and 1L of milk emulsion was added after which the Lactobacilus bulgaricus was inoculated using 0.5 macfarlane standard, it was allowed to ferment for 9h. The pH and TTA of the finished product was recorded as 3.34 and 1.089 respectively. The microbial was observed using MRS media, Nutrient agar and PDA and the following results were observed; 2.52 x 102, 2.06 x 102, <10 respectively. The identified microorganisms are Lactic acid bacteria and Saccharomyces species. All the results were within the acceptable limits set by NAFDAC. The reason for the low fungal count is owed to the lower pH of the yoghurt. VL - 2 IS - 2 ER -
Information
Email: