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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Effect of Boscia Albitrunca (Omukunzi) Root on the Bacteriology and Viscosity of Omashikwa , Traditional Fermented Buttermilk from namibia
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Effect of Boscia Albitrunca (Omukunzi) Root on the Bacteriology and Viscosity of Omashikwa , Traditional Fermented Buttermilk from namibia

机译：Boscia Albitrunca（Omukunzi）根对纳米比亚传统发酵酪乳Omashikwa细菌学和粘度的影响

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The objective of this study was to determine the role of Omukunzi root (Boscia albitrunca) in the viscosity or consistency, sensory and bacteriological profile of Omashikwa, traditional fermented buttermilk from Namibia. Omashikwa is a popular traditional fermented buttermilk product made with Omukunzi root among the Owambo and Herero tribes living in the North and Central Namibia. It is processed by fermenting raw milk in the presence of Omukunzi root in a calabash and agitated to obtain butter granules. Butter granules are then removed, washed, salted and made into butter or processed into ghee (butter oil). The remaining fermented milk is Omashikwa or traditional fermented buttermilk. The results of this study indicated that the root of Omukunzi tree had low pH (4.9), exhibited bacterial inhibition properties and had high content of soluble carbohydrates (19.4%). Omashikwa made with Omukunzi root (TO) was more viscous, 2.9 Pa.s compared to 2.5 Pa.s of laboratory Omashikwa made without the root (LO). The total aerobic counts were 6.62 cfu/g for TO and 8.62 cfu/g for LO and lactic acid bacteria (LAB) was 6.58 cfu/g for TO and 7.87 cfu/g for LO and were lower in samples with the root. Coliforms, 2.68 cfu/g (TO) and 2.70 cfu/g (LO) and yeasts and moulds were not significantly different (p≤0.05) and were 1.57 cfu/g for TO and 1.69 cfu/g for LO. Yeasts and mould counts from the gourd swabs were high, 4.78 cfu/g. The LAB identified belonged to the genera Lactobacillus (Lb.), Leuconostoc (Leuc.), Lactococcus (Lact.) and Streptococcus (Strep.). The LAB species identified were Lb. plantarum, Lb. lactis subsp. lactis, Leuc. lactis, Leuc. citreum, Lact. lactis subsp. lactis, Lact. lactis subsp. diacetylactis and Strep. thermophillus. The results indicated that Omukunzi root plays a positive role in the quality of value added Omashikwa in terms of improving consistency, sensory quality and controlling microbial profile which could finally help to increase income, create jobs and improve food security and nutrition to the rural communities.
机译：这项研究的目的是确定Omukunzi根（Boscia albitrunca）在纳米比亚传统发酵酪乳Omashikwa的粘度或稠度，感官和细菌学特征中的作用。 Omashikwa是一种流行的传统发酵酪乳产品，其根基是来自居住在纳米比亚北部和中部的Owambo和Herero部落中的Omukunzi根。通过在葫芦中存在Omukunzi根的情况下发酵生乳进行加工，然后搅拌以获得黄油颗粒。然后将黄油颗粒取出，洗涤，加盐并制成黄油或加工成酥油（黄油）。剩下的发酵乳是Omashikwa或传统发酵酪乳。研究结果表明，Omukunzi树的根部pH低（4.9），具有抑菌作用，可溶性碳水化合物含量高（19.4％）。使用Omukunzi根（TO）制成的Omashikwa粘度为2.9 Pa.s，相比之下，不使用根（O）制成的实验室Omashikwa则为2.5Pa.s。总有氧计数的TO为6.62 cfu / g，LO的为8.62 cfu / g，乳酸菌（LAB）的TO的总有氧计数为6.58 cfu / g，LO的为7.87 cfu / g。大肠菌群，2.68 cfu / g（TO）和2.70 cfu / g（LO）以及酵母菌和霉菌没有显着差异（p≤0.05），TO的为1.57 cfu / g，LO的为1.69 cfu / g。葫芦拭子中的酵母和霉菌计数很高，为4.78 cfu / g。鉴定出的乳酸菌属于乳杆菌属（Lb.），亮葡菌（Leuc。），乳球菌（Lact。）和链球菌（链球菌）。鉴定出的LAB种类为Lb。兰帕兰姆乳酸亚种乳酸，Leuc。乳酸，Leuc。柑桔，乳酸。乳酸亚种乳酸，乳酸。乳酸亚种二乙酰基肌动蛋白和链球菌。嗜热菌结果表明，Omukunzi根在提高一致性，感官质量和控制微生物状况方面对Omashikwa增值质量起积极作用，最终可以帮助增加收入，创造就业机会并改善农村社区的粮食安全和营养。

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