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Nyambane B, Thari WM, Wangoh J, et al. Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk. Food Sci Nutr. 2014;2(6):692-9doi: 10.1002/fsn3.162.
Nyambane, B., Thari, W. M., Wangoh, J., & Njage, P. M. (2014). Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk. Food science & nutrition, 2(6), 692-9. https://doi.org/10.1002/fsn3.162
Nyambane, Bitutu, et al. "Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk." Food science & nutrition vol. 2,6 (2014): 692-9. doi: https://doi.org/10.1002/fsn3.162
Nyambane B, Thari WM, Wangoh J, Njage PM. Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk. Food Sci Nutr. 2014 Nov;2(6):692-9. doi: 10.1002/fsn3.162. Epub 2014 Aug 21. PMID: 25493187; PMCID: PMC4256574.
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Food Sci Nutr. 2014 Nov;2(6):692-9. doi: 10.1002/fsn3.162. Epub 2014 Aug 21.

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk.

Food science & nutrition

Bitutu Nyambane, William M Thari, John Wangoh, Patrick M K Njage

Affiliations

  1. Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi ; Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.
  2. Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi.
  3. Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.

PMID: 25493187 PMCID: PMC4256574 DOI: 10.1002/fsn3.162

Abstract

Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity inamabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic acid bacteria (LAB) and 67 strains of yeasts were identified using API 50 CH and API 20 C AUX identification kits, respectively. The average pH of all the traditional fermented samples was 4.00 ± 0.93. Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers. The LAB species were identified asStreptococcus thermophilus (25%),Lactobacillus plantarum (20%), andLeuconostoc mesenteroides (20%). The predominant yeasts wereSaccharomyces cerevisiae (25%),Trichosporum mucoides (15%),Candida famata (10%), andCandida albicans (10%). The type of vessel used for fermentation had no significant influence on the type of isolated and identified species. The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.

Keywords: Amabere amaruranu; Enterobacteriaceae; container type; identification; lactic acid bacteria; traditional fermentation; yeasts and molds

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