Selection of starter Cultures for the Production of Standardized Kefir, Nono and Yoghurt

Abstract

The study aims to investigate the potential application of lactic acid bacteria in food processing, particularly in the production of dairy products. Specifically, the focus is on examining the species of lactic acid bacteria, such as Streptococcus, Lactococcus, Lactobacillus, and Enterococcus, which are associated with fermented native milk products. A total of 60 samples, 20 from each state, were randomly selected from Bauchi, Jigawa, and Plateau states in northern Nigeria. Various techniques were employed to determine the physiological, biochemical, and proximate composition of the samples. Isolation of lactic acid-producing bacteria was carried out using the lactic acid bacterium culture medium (MRS media), and subsequent identification was conducted through molecular techniques, morphological traits, biochemical features, and carbon requirements. Furthermore, the isolated bacteria were screened for enzymes activity and assessed for their potential as starter cultures in the production of kefir, nono, and yogurt. This research contributes to the understanding of the role of lactic acid bacteria in food processing and the potential for their use in the production of dairy products.