scholarly journals Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

2021 ◽  
pp. 61-69
Author(s):  
Oumarou Djobo ◽  
Abdou Hamidou Soule ◽  
Haziz Sina ◽  
Souriatou B. Tagba ◽  
Farid Baba-Moussa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Fecal Coliforms ◽  
Microbiological Characteristics ◽  
Aerobic Flora ◽  
Yeasts And Molds

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride

1995 ◽  
Vol 58 (1) ◽  
pp. 54-61 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Cheddar Cheese ◽  
Microbiological Characteristics ◽  
Cheese Curd ◽  
Yeasts And Molds ◽  
Nonstarter Lactic Acid Bacteria ◽  
Sodium And Potassium

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. Cheeses were stored at 3 ± 1°C and their microbiological characteristics were evaluated over a 36-week ripening period. Populations of aerobic microorganisms, lactic acid bacteria, nonstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts and molds in cheeses made with KCl or NaCl/KCl mixtures were not significantly (P>0.05) different from those of control cheeses made with NaCl. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

2018 ◽  
Vol 5 (2) ◽  
pp. 20
Author(s):  
Febri Puska Padang ◽  
Osfar Sjofjan ◽  
Edhy Sudjarwo
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Crude Protein ◽  
Dry Matter ◽  
Laboratory Experiments ◽  
Proximate Analysis ◽  
Food Ingredient ◽  
Feed Ingredients ◽  
Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

scholarly journals Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

2018 ◽  
Vol 15 (3) ◽  
pp. 737-746
Author(s):  
Guetouache Mourad ◽  
Guessas Bettache
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rural Areas ◽  
Lactobacillus Brevis ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Genus Lactobacillus ◽  
Aerobic Flora

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

scholarly journals Milk Production and Quality of Lactating Yak Fed Oat Silage Prepared with a Low-Temperature-Tolerant Lactic Acid Bacteria Inoculant

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2437
Author(s):  
Mingming Zhu ◽  
Rongqing Xie ◽  
Liangyin Chen ◽  
Minghong You ◽  
Wenlong Gou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Milk Yield ◽  
Dry Matter ◽  
Dry Matter Intake ◽  
Fresh Matter ◽  
Total N

This study aimed to investigate the effect of oat silage treated with a low-temperature-tolerant lactic acid bacteria (LAB) inoculant on milk yield and the quality of lactating yaks. Oat silages were prepared in big round bales, treated without (control) or with a low-temperature-tolerant LAB inoculant (a mixture of Lactobacillus plantarum BP18, Pediococcus pentosaceus HS1 and Lactobacillus buchneri LP22; the application rate of 105 cfu/g on a fresh matter basis). Eighteen lactating yaks were divided into nine pairs with a similar milk yield. Each pair of yaks was randomly allocated to the control or LAB-inoculated silage treatment. The inoculated silage increased the dry matter intake and the total volatile fatty acid (mainly acetate, propionate and butyrate) in rumen fluid compared with the control. The inoculated silage also enhanced the yield of yak milk with high contents of total N, fat and lactose. In addition, high levels of essential amino acids (Thr, Leu and Phe), polyunsaturated fatty acids and low saturated fatty acids were observed in milk when lactating yaks were fed with the inoculated silage. Therefore, inoculation with a low-temperature-tolerant LAB during ensiling could promote the milk yield of lactating yaks by enhancing dry matter intake and ruminal fermentation.

scholarly journals Evaluation of physical-chemical and microbiological characteristics of freeze-dried and reydrated yogurt

2020 ◽  
Vol 9 (6) ◽  
pp. e14962446
Author(s):  
Shana Kimi Farias Yamaguchi ◽  
Carolina Krebs de Souza ◽  
Sávio Leandro Bertoli ◽  
Lisiane Fernandes de Carvalho
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Guar Gum ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Freeze Dried ◽  
Before And After

This study aimed to evaluate the physical-chemical characteristics and the viability of lactic acid bacteria during the fermentation process of the yogurt and after the freeze-dried process, in addition to testing three thickener formulations for the rehydration of the yogurt powder. During the fermentation process, the production of lactic acid and the growth of lactic acid bacteria were accompanied.  Before and after freeze-dried process, yogurt was analyzed for pH, titratable acidity, carbohydrates, proteins, lipids and viable lactic acid bacteria. After lyophilization, three thickener formulations were tested to evaluate the rehydration of powdered yogurt. At the end of the fermentation process, it was verified that the lactic acid bacteria grew to reach 7.8.107 UFC.g-1 and the acidity obtained was 9.27 g.L-1.  The viable lactic acid bacteria count of freeze-dried and non-freeze-dried yogurt was 5.6.107 CFU.g-1 and 7.8.107 CFU.g-1, respectively. Non-freeze-dried and freeze-dried yogurts showed a content of 20.8% and 21.0% carbohydrates, 4.0% and 3.6% protein and 3.7% and 2.7% lipids, respectively. The combination of thickeners that provided viscosity similar to commercial yogurts was the guar gum, pectin and maltodextrin mix. Thus, it was possible to verify that the freeze-drying process maintains the physical-chemical characteristics and viability of lactic acid bacteria. In addition, the developed yogurt presented easy reconstitution at the time of consumption.

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

2019 ◽  
Vol 20 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anna Chlebowska-Śmigiel ◽  
Katarzyna Kycia ◽  
Katarzyna Neffe-Skocińska ◽  
Marek Kieliszek ◽  
Małgorzata Gniewosz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Culture Medium ◽  
Titratable Acidity ◽  
Refrigerated Storage ◽  
Ph Change ◽  
Fermentation Capacity ◽  
Dietetic Food

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product. Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days. Method: The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined. Results: Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition. Conclusion: The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.

scholarly journals THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

2020 ◽  
Vol 6 (11) ◽  
pp. 1-9
Author(s):  
Sjofjan O. ◽  
Adli D.N. ◽  
Hanani P.K. ◽  
Sulistiyaningrum D.
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Breast Meat ◽  
Leaf Meal ◽  
Randomized Design ◽  
Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

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