Processing steps and lactic acid bacteria involved in traditional cultured milk (Kwerionik) production in Uganda
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
The African Journal of Animal & Biomedical Sciences,
Abstract
The production process of traditionally fermented milk (Kwerionik) from Eastern Uganda and the lactic acid
bacteria (LAB) involved were investigated. Viable plate count method was employed for enumeration and
isolation of LAB, coliforms and mesophilic aerobes from both the field and laboratory fermentation samples.
Representative LAB isolates from the various stages of fermentation were grouped by PCR fingerprinting of the
16S-23S rRNA internal transcribed spacer region; and identified by carbohydrate fermentation tests using API
50 CH kit; and by sequencing of the 16S RNA gene. Fermentation was spontaneous; carried out in gourds and
involves periodic removal of whey and addition of fresh milk. The field and the laboratory Kwerionik samples
had comparable parameters. The pH ranged between 3.5 and 4.5; LAB levels were 109 cfu g-1after one day but
later decreased to 105–106 cfu g-1. Mesophilic aerobes ranged from 106 to 1010 cfu g-1 while coliform levels up
to 107 cfu g-1 were detected, but not later than 11 days. The pH and microbial counts at the different
fermentation durations were significantly different (p<0.005) except for the coliforms. Lactobacillus plantarum,
Enterococcus faecalis, Lactobacillus paracasei subsp paracasei, Lactobacillus casei subsp casei, Lactococcus
lactis subsp lactis, Enterococcus faecium and Leuconostoc mesenteroides subsp mesenteroides were involved.
Description
Keywords
Lactic acid bacteria, traditional milk fermentation
Citation
Nakavuma, J., Møller, P. L., Jakobsen, M., Salimo, P., & Nasinyama, G. (2012). Processing steps and lactic acid bacteria involved in traditional cultured milk (Kwerionik) production in Uganda. The African Journal of Animal & Biomedical Sciences, 7(2), 82-94.