Effect of Lactic Acid Bacteria on Microbial, Proximate and Sensory Qualities of Nono (A Nigerian Fermented Milk Product)
The production of Nono using Lactic Acid Bacteria and the effect of Lactobacillus casei and Lactobacillus plantarum on the Microbial, proximate, and sensory evaluation was investigated. The spontaneous and hawked samples serve as the control. There is a general decrease in the pH value which ranges from 6.40-4.56 during the fermentation period. Sample inoculated with Lactobacillus plantarum has the highest TTA of 1.95±0.05 while the purchased Nono sample has the least TTA value of 1.49±0.00. Nono fermented with L. plantarum has the highest protein content while Nono with spontaneous fermentation has the lowest protein content. Nono fermented with L. casei has the highest fat of 6.02±0.01 and the purchased Nono sample has the least fat of 4.33±0.02. The microbial analysis shows that the inoculated Nono sample has a reduced microbial load compare to the hawked sample of 12×105 ± 2.5, 7.0×105 ± 3.0; 16.5×105 ± 3.5; 18.5×105 ± 3.5 cfu/ml for NSLC, NSLP, NSC3 and NSPN Total viable count and there was no growth of Coliform Staphylococcus and Salmonella count in the inoculated samples respectively. The sensory evaluation shows no significant difference in colour and texture through the four Nono samples but significant difference exist between the taste and flavor at (P≤0.05) Nono fermented with L. plantarum was rated the best with overall acceptability of 8 while the control has the least overall acceptability of 5. The Nono sample stored at refrigerated temperature (4°C) has a shelf life of 8 days. Hence the use of the lactic acid bacteria (L. plantarum) has biopreservative should be encourage in Nono production has it improved the nutrient, microbial and sensory quality of the drink.
Microbial, Proximate, Sensory, Cow Milk, Latic Acid Bacteria, Nono
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