• E KARENZI University of Liège
  • R.D DAUPHIN University of Liège
  • A MASHAKU National University of Rwanda, Huye
  • B MUNYANGANIZI National University of Rwanda, Huye
  • P THONART University of Liège
Mots-clés : kivuguto, sequencing, Lactococcus, Leuconostoc


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.

Bibliographies de l'auteur-e

E KARENZI, University of Liège
Gembloux Agro Bio Tech
R.D DAUPHIN, University of Liège
Gembloux Agro Bio Tech
P THONART, University of Liège
Gembloux Agro Bio Tech


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Comment citer
KARENZIE., DAUPHINR., MASHAKUA., MAJADL., MUNYANGANIZIB., & THONARTP. (2012). FERMENTATION OF KIVUGUTO, A RWANDESE TRADITIONAL MILK: SELECTION OF MICROBES FOR A STARTER CULTURE. Sciences & Technologie. C, Biotechnologies, (36), 9-17. Consulté à l’adresse http://revue.umc.edu.dz/index.php/c/article/view/82