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Research Journal of Microbiology
Year: 2007  |  Volume: 2  |  Issue: 9  |  Page No.: 684 - 689

Manufacture and Quality of Fermented Milks Prepared Using Pure Strains of Lactic Acid Bacteria (LAB) and Yeast

Abdel Moneim El Hadi Sulieman and Roumiana Tsenkova    

Abstract: In the present study lactic acid bacterial strains previously identified as the main fermenting microorganisms of the Sudanese garris and yeast strains previously identified as the dominating yeast strains of the Sudanese robe, were used to prepare fermented milk products in High Temperature Short Time (HTST) pasteurized cows milk. The lactic acid bacteria included Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei and Lactobacillus fermentum while the yeast strains included Pichia membranefaciens and Candida famata. The strains were inoculated into HTST milk and incubated at 25°C. The changes in proximate chemical composition, organic acids and viable microbial counts were estimated. The LAB reached maximum counts after 18 h, while the yeast attained maximum populations after 24 h. The study showed that a stable fermented milk product with high nutritive value could be produced using a mixed culture of lactic acid bacteria and yeast and that a fermentation period of 24 h at 25°C would be sufficient.

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