Optimal Conditions For The Production Of Lactic Acid Bacteria As Starter Culture In Yoghurt Production
ABSTRACT
MRS medium was used to isolate lactic
acid bacteria (Lactobacillus species and streptococcus species) from fermenting
milk samples. The effect of varied temperature and pH on the growth of isolates
L. bulgaricus was investigated to determining the optimum temperature and pH for
the growth of the organisms. From the result the bacteria isolated was mass
produced by culturing and used to ferment commercial milk (Lhada) for the
production of yoghurt. The quality parameters of the product was determined by
laboratomy analysis and compared with those of commercial yoghurt (vigor plus).
The fermented product was used to compare favourably against the commercial
product in terms of both nutritional and sensory attributes. The produced
yoghurt had more protein, ash, and moisture content than the commercial one
(vigor).The result of the hedonic test of Sensory properties shows that the
product had a better sour taste his indicates that the product is a quality
product . It was therefore concluded that lactic acid bacteria could be sourced
from fermenting milk. The optimum temperature and pH were found to be 40°C and
pH of 5.0 for optimum growth of Laciobacilius buigaricus.
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ARIGUZO, E (2021). Optimal Conditions For The Production Of Lactic Acid Bacteria As Starter Culture In Yoghurt Production . Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/optimal-conditions-for-the-production-of-lactic-acid-bacteria-as-starter-culture-in-yoghurt-production-7-2
ESTHER, ARIGUZO. "Optimal Conditions For The Production Of Lactic Acid Bacteria As Starter Culture In Yoghurt Production " Mouau.afribary.org. Mouau.afribary.org, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/optimal-conditions-for-the-production-of-lactic-acid-bacteria-as-starter-culture-in-yoghurt-production-7-2. Accessed 16 Nov. 2024.
ESTHER, ARIGUZO. "Optimal Conditions For The Production Of Lactic Acid Bacteria As Starter Culture In Yoghurt Production ". Mouau.afribary.org, Mouau.afribary.org, 26 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/optimal-conditions-for-the-production-of-lactic-acid-bacteria-as-starter-culture-in-yoghurt-production-7-2 >.
ESTHER, ARIGUZO. "Optimal Conditions For The Production Of Lactic Acid Bacteria As Starter Culture In Yoghurt Production " Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/optimal-conditions-for-the-production-of-lactic-acid-bacteria-as-starter-culture-in-yoghurt-production-7-2