title: Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk.
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.
authors.affiliation: 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.
authors.forename: Bitutu
authors.initials: B
authors.lastname: Nyambane
authors.affiliation: Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi.
authors.forename: William M
authors.initials: WM
authors.lastname: Thari
authors.affiliation: Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.
authors.forename: John
authors.initials: J
authors.lastname: Wangoh
authors.affiliation: Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi.
authors.forename: Patrick M K
authors.initials: PM
authors.lastname: Njage
keywords: Amabere amaruranu; Enterobacteriaceae; container type; identification; lactic acid bacteria; traditional fermentation; yeasts and molds