Sciences & technologie. C, Biotechnologies
Volume 0, Numéro 36, Pages 9-17
2012-12-31

Fermentation Of Kivuguto, A Rwandese Traditional Milk: Selection Of Microbes For A Starter Culture



Authors : Karenzi E . Dauphin R. D. . Mashaku A . Majad L . Munyanganizi B . Thonart P .

Abstract

A total of 390 bacterial strains were isolated from four kivuguto samples. Isolates were screened by phenotypic methods and molecular techniques using the PCR and sequencing of 16S rDNA and/or 16S-23S rDNA intergenic transcribed spacer (ITS) region. The rate of milk acidification and ability to grow under extreme environmental conditions were also examined for pre-selected isolates. Fermentation assays with mixed strains were performed to identify microbial formulations that produced milk similar to kivuguto. Such formulated milk was stored at 4°C on 24 days for shelf-life analysis to detect any organoleptic defect. Bacteria identified in kivuguto included Lactococcus lactis (strains CWB-B1466 and CWBI-B1469) and Leuconostoc mesenteroides subsp. mesenteroides (strains CWBI-B1467 and CWBI-B1465) and Leuconostoc pseudomesenteroides (T) (NRIC177) (strains CWBI-B1468, CWBI-B1470 and CWBI-B1471). One Leuconostoc sp. grew at low pH 2.5, in high sodium chloride concentration (up to 6.5%) and was resistant to heat (55°C). Fermentation experiments showed that kivuguto coagulates in 8 hours at 30°C. Three milk formulations produced using mixed strains gave good results. The best-tasting and longest shelf-life (35 days) kivuguto was produced by a mixture of two Leuconostoc spp. and Lactococcus lactis. These strains give kivuguto its characteristic properties.

Keywords

kivuguto,sequencing, Lactococcus, Leuconostoc

Les articles similaires

Etude Sur La Fermentation Diastasique Des Produits Végétaux. : 2. La Fermentation Préaccélérée Des Produits Végétaux, Considérations Techniques Générales Sur Un Exemple : Le Tabac

Bobier M.a. .  Lepigre A.l. . 
pages 35-40.

Etude Sur La Fermentation Diastasique Des Produits Végétaux. : 3. Mise En Oeuvre De La Fermentation Préaccélérée Et Application Au Tabac En Particulier

Lepigre A.l. . 
pages 41-66.

Comparison Of Physico-chemical Properties And Protein Profile Of Cow's Milk And Camel Milk

Nili Mohamed Seghir .  Nili Mohamed Seghir . 
pages 54-61.

Study Of The Impact Of The Coronavirus On The Conceptions Of The Tunisian Pupils Concerning The Microbes: Case Of The First Secondary Year

Maghrebi Sirine .  Hrairi Sameh . 
pages 319-334.

Study On Milk Stimulation Interval In Camel Using The Nomadic Traditional Method

Eisa Mohamed Osman .  Abu-nikhaila Abd Elmoneim Mukhtar .  Abd El Majid Ali Mohamed .  Abdel Moniem Mahmoud Ali El Hag . 
ص 42-49.

Formats de citation