title: The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
abstract: Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 25, Legon, Ghana; Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, P.O. Box 24, Navrongo, Ghana.
authors.forename: Fortune
authors.identifier: 0000-0002-3118-7619
authors.initials: F
authors.lastname: Akabanda
authors.affiliation: Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, P.O. Box 24, Navrongo, Ghana.
authors.forename: James
authors.identifier: 0000-0002-2703-3393
authors.initials: J
authors.lastname: Owusu-Kwarteng
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 25, Legon, Ghana.
authors.forename: Kwaku
authors.initials: K
authors.lastname: Tano-Debrah
authors.affiliation: Food Technology Department (DTA/IRSAT/CNRST), BP 7074, Ouagadougou 03, Burkina Faso.
authors.forename: Charles
authors.initials: C
authors.lastname: Parkouda
authors.affiliation: Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors.forename: Lene
authors.initials: L
authors.lastname: Jespersen