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首页> 外文期刊>African Journal of Biotechnology >Nigerian indigenous yoghurt (kindirmo) production using Lactobacillus bulgaricus and Streptococcus thermophilus mutants as starter culture
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Nigerian indigenous yoghurt (kindirmo) production using Lactobacillus bulgaricus and Streptococcus thermophilus mutants as starter culture

机译：使用保加利亚乳杆菌和嗜热链球菌突变体作为发酵剂生产尼日利亚本土酸奶（kindirmo）

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The production of Nigerian indigenous yoghurt (kindirmo) using?Lactobacillusbulgaricus?and?Streptococcus?thermophilus?mutants as starter culture was investigated. The results of milk fermentations using?L.?bulgaricus?and?S. thermophilus?mutant isolates when compared with their wild-type strains (control) indicated that the pH values of “kindirmo” produced at different incubation periods (h) and the mean percentage titratable acidity were not significantly different (p > 0.05) when compared with the control. The pH values of “kindirmo” produced usingL. bulgaricus?mutant isolates at different incubation periods (h) and the mean percentage titratable acidity were not significantly different (p > 0.05) when compared with the control. Also, these physicochemical properties of color [yellow (9/12) and white (3/12)], consistency [(thick and uniform (2/12), thick (6/12), not so thick (1/12), very thick (1/12), very thick and uniform (1/12)] and presence of water [trace amount of water (4/12), water present (4/12), water moderately present (2/12), water in large amount present (1/12)] were observed. The pH values of “kindirmo” produced by?S. thermophilus?mutant isolates at different incubation periods (h) and the mean percentage titratable acidity were not significantly different (p > 0.05) when compared with the control. Also, these physicochemical properties of color [yellow (5/6) and white (1/6)], consistency [(thick and uniform (1/6), thick (3/6), not so thick (2/6)] and presence of water [(water present (3/6), trace amount of water present (2/6), water moderately present (1/6)] were observed. It should be noted that, the “kindirmo” produced in this work was not from a mixed culture of?L. bulgaricus?and?S. thermophilus?mutant isolates when compared with the normal procedures known. It is possible that if these mutant isolates are to be used in dairy industry as a mixed culture, it will give better and high quality yoghurt.
机译：研究了使用“保加利亚乳杆菌”和“嗜热链球菌”突变体作为发酵剂生产尼日利亚土著酸奶（kindirmo）。用保加利亚乳杆菌和保加利亚乳杆菌发酵牛奶的结果。与野生型菌株（对照）相比，嗜热嗜热菌突变株表明，在不同的潜伏期（h）产生的“ kindirmo”的pH值和平均滴定酸度百分比与控制。用L产生的“ kindirmo”的pH值。与对照组相比，在不同潜伏期（h）的保加利亚突变体分离物和可滴定酸度的平均百分比没有显着差异（p> 0.05）。同样，这些物理化学性质包括颜色[黄色（9/12）和白色（3/12）]，稠度[（浓而均匀（2/12），浓（6/12），不太浓（1/12） ，非常厚（1/12），非常厚且均匀（1/12）]和水的存在[痕量水（4/12），水的存在（4/12），适度的水（2/12） ，观察到大量存在的水（1/12）]。嗜热链球菌突变株在不同的潜伏期（h）产生的“ kindirmo”的pH值和平均可滴定酸度百分比没有显着差异（p与对照组相比，它们的物理化学特性为[黄色（5/6）和白色（1/6）]，稠度[（浓而均匀（1/6），浓（3/6）] ，不是那么厚（2/6）]和有水[（水存在（3/6），痕量水存在（2/6），中度存在水（1/6）]。注意到，这项工作中产生的“ kindirmo”不是来自保加利亚乳杆菌和嗜热链球菌的混合培养物。与已知的常规程序相比，色氨酸分离株。如果将这些突变菌株分离物以混合培养的形式用于乳制品行业，则可能会提供更好和更高品质的酸奶。

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