Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods.
A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods.
Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA).
Nieke
N
Westerik
Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA); Uganda Industrial Research Institute (UIRI).
Alex Paul
AP
Wacoo
Yoba for Life Foundation.
Wilbert
W
Sybesma
Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA); Micropia, Natura Artis Magistra; Department of Microbiology and Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO); remco.kort@tno.nl.
Remco
R
Kort
D000818:Animals; D005285:Fermentation; D055951:Functional Food / Q000382:microbiology*; D052201:Lacticaseibacillus rhamnosus; D008892:Milk / Q000382:microbiology; D019936:Probiotics; D048249:Streptococcus thermophilus
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