Development of Starter Culture for Milk Fermentation Using Lactic Acid Bacteria Isolated from Deteriorating Apple and Fermented Millet
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Date
2025-11
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Journal ISSN
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Publisher
Anchor University Journal of Science and Technology (AUJST) A publication of the Faculty of Science Applied and Health Science, Anchor University LagosAded
Abstract
In food fermentation, starter cultures are often used to enhance the sensory
qualities, nutritional value, and shelf life of food. Objectives: Lactic acid bacteria (LAB)
isolated from fermented millet and deteriorating apples were used in the study to produce a
starting culture for milk fermentation. Methods: Isolation, characterization, and identification
of LAB were done using standard microbiological techniques. The isolated LAB were used as
starter culture singly and as mixed culture in the fermentation of milk at 28±2 oC for 5 hours.
The fermented milk samples were subjected to physicochemical assay and sensory evaluation
using approved methods. Results: Five Lactobacillus species were obtained, the
physiochemical parameters of the fermented products were in the range of Moisture content
(75.02 to 76.29%), Ash content (1.51 to 1.75%), Total fat (4.35 to 4.67%), Total protein (6.37
to 7.06%), Total titratable acid (0.32 to 0.58%), pH (4.31 to 4.59%) and Nitrogen free extract
(10.90 to 13.00%). The sensory property was in the range of 23.4% to 78.0%. Conclusion:
The study concluded that the isolated LAB could be potentially employed as native
fermenters in the milk fermentation process, as well as possible starter cultures in the dairy
industry.
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Citation
Adedayo etal., 2015