Production of acidified cow- and soy-milk with antimicrobial properties using lactic acid bacteria from indigenous fermented foods
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Date
2025-03-11
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Cameroon Journal of Biological and Biochemical Sciences,
Abstract
Indigenous fermented milk in most West African countries including Nigeria is produced by spontaneous fermentation which
results in products lacking uniformity, predictability, and safety. In this study, lactic acid bacteria (LAB) with antimicrobial
properties from indigenous fermented foods were investigated for use as fermenting organisms for the acidification of cow
and soy milk products. Twenty-two LAB isolates inhibited test organisms with diameter clear zones ranging from 3.67 to
28.00 mm. Lactobacillus fermentum (pH 4.46, 27.00 mm), L. acidophilus (pH 3.38, 28.00 mm), L. plantarum (pH 4.24, 25.67
mm), and L. coryniformis (pH 4.70, 23.33) with highest acidifying properties and inhibitory zones respectively, significantly
impacted the sensory and proximate quality of the milk samples after fermentation. The texture of all the milk samples was
altered through the appearance of curds and the beany aroma of soy milk was significantly suppressed. However, there was
no significant change in the colour of the fermented milk compared to the original milk samples. Respectively for the cow
and soy milk samples, the crude fibre (14%, 21%) and ash contents (27.36%, 56.04%) were depleted due to fermentation,
while lipids (11.03%, 7.79%) and proteins (18.28%, 25.48%) were significantly improved. Optima acidification was obtained
at 30 °C and 40 °C. The study concluded that the LAB isolated from Nigeria's indigenous foods has antimicrobial and acidifying
properties and can be used to produce quality fermented milk. The study recommends a detailed optimization of the
fermentation parameters and a comprehensive analysis of the antimicrobial substances and other metabolites of value that
may be produced by the isolated LAB.
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milk, acidification, antimicrobials, sensory, proximate analysis.