Development of Starter Culture for Soymilk Fermentation using Lactic Acid Bacteria Isolated from Raw Milk
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Date
2025
Journal Title
Journal ISSN
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Publisher
Dutse Journal of Pure and Applied Sciences (DUJOPAS)
Abstract
The use of unique microbial culture with desirable qualities as starter is very essential for the processing of
fermented products with exceptional and uniform organoleptic properties. Fermentation enhances the
formation of organic acid in food and thus promotes shelf life. The development of starter culture from
Lactic acid bacteria (LAB) recovered from raw milk for soymilk fermentation was highlighted. The LABs
were isolated from raw milk using pour plate techniques on MRS agar (MRSA). Characterization and
identification of isolates were performed through morphological and biochemical tests. The LABs obtained
were randomly mixed and used as starter culture to initiate fermentation in five sets of freshly prepared
soymilk from soya beans for four hours at laboratory conditions, and the products were subjected to
proximate and organoleptic assessments following standard methods. A total of four Lactobacillus species
and one Streptococcus species were obtained, all isolates were acid formers and positive to phenol tolerance.
The proximate content of the fermented soymilk showed that the moisture content ranged from 93.78±0.18
to 92.38±0.04 %, the protein content ranged from 3.52±0.04 to 2.30±0.01 %, the nitrogen-free extract
ranged from 0.27±0.14 to 0.99±0.00. The titratable acid was between 25.53 and 15.04, while the pH values
ranged from 4.20 to 3.19, the organoleptic scores were between 53 to 84 %. The study underscores the
potential of the isolated lactic acid bacteria to produce fermented soymilk with good nutritional quality that
could be harnessed for product development in the local food processing industries.
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Citation
1Majekodunmi Racheal Adedayo, 1Kafayat Omosalewa Majolagbe, 1*Abdulrahman Muhammad and 1Rukayat Olaitan Said(2025).Development of Starter Culture for Soymilk Fermentation using Lactic Acid Bacteria Isolated from Raw Milk.Dutse Journal of Pure and Applied Sciences (DUJOPAS).11: 36-44https://dx.doi.org/10.4314/dujopas.v11i2d.4