Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. lactis isolated from Zimbabwean naturally fermented milk.
Lactic acid bacteria (LAB) and yeasts constitute part of the microflora in Zimbabwean traditional fermented cows' milk, amasi. The present study was carried out to investigate the growth characteristics of Candida kefyr 23, Lactococcus lactis subsp. lactis biovar. diacetylactis C1 and L. lactis subsp. lactis Lc261, previously isolated from amasi, in ultrahigh temperature (UHT)-treated cows' milk. The strains were inoculated into the UHT milk as both single and yeast
Gadaga
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TH
Department of Food and Nutritional Sciences, University of Zimbabwe, Mt. Pleasant, Harare. tgadaga@hotmail.com
Mutukumira
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Narvhus
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D000818:Animals; D002175:Candida / Q000254:growth & development*; D002245:Carbon Dioxide; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis / Q000254:growth & development*; D007785:Lactose / Q000378:metabolism; D008892:Milk / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D014835:Volatilization; D015030:Zimbabwe
D002245:Carbon Dioxide; D007785:Lactose