FERMENTATION OF KIVUGUTO, A RWANDESE TRADITIONAL MILK: SELECTION OF MICROBES FOR A STARTER CULTURE

المؤلفون

  • E KARENZI University of Liège
  • R.D DAUPHIN University of Liège
  • A MASHAKU National University of Rwanda, Huye
  • L MAJAD
  • B MUNYANGANIZI National University of Rwanda, Huye
  • P THONART University of Liège

الكلمات المفتاحية:

kivuguto، sequencing، Lactococcus، Leuconostoc

الملخص

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.

السير الشخصية للمؤلفين

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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منشور

2012-12-01

كيفية الاقتباس

KARENZI, E., DAUPHIN, R., MASHAKU, A., MAJAD, L., MUNYANGANIZI, B., & THONART, P. (2012). FERMENTATION OF KIVUGUTO, A RWANDESE TRADITIONAL MILK: SELECTION OF MICROBES FOR A STARTER CULTURE. مجلة علوم و تكنولوجيا س، بيوتكنولوجيا, (36), 9–17. استرجع في من https://revue.umc.edu.dz/c/article/view/82

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