Isolation, Characterization of Lactic Acid Bacteria from Local Cheese And Determination Of The Acidifying Activities Of The Isolates
OJO, R.O, Temikotan, T, OLUFEMI, T.M
Corresponding Author : ojo olukayode
Department of Biological Sciences. Achievers University, P.M.B.1030, Owo.Ondo State. Nigeria.
Email ID : email@example.com
Received : 2020-02-26 Accepted : 2020-04-14 Published : 2020-04-14
Abstract : Locally produced Cheese “Wara”Produced from fresh cow milk were collected from Emure-Ile in Owo, Ondo State and Subjected to microbiological analysis to determine acidifying bacteria present in it. Three genera were isolated: Lactococcus spp, Lactobacillus spp and Enterococcus spp, Lactococcus spp had the highest frequency of occurrence (50%, Lactobacillus spp (30%) while Enterococcus sp (20%). The pH of the Cheese after the fermentation processes is 4.2. The acidifying activities of the isolates were in the range of 9.008ml/ mot -34.23ml/ mol between 3rd – 24th hours of processing.
Keywords : Lactic acid bacteria, “wara,” fermentation, acidifying.
Citation : ojo olukayode et al. (2020). Isolation, Characterization of Lactic Acid Bacteria from Local Cheese And Determination Of The Acidifying Activities Of The Isolates. J. of Advanced Botany and Zoology, V7I3.01. DOI: 10.5281/zenodo.3750524. DOI : 10.5281/zenodo.3750524
Copyright : © 2019 ojo olukayode . This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Journal of Advanced Botany and Zoology
ISSN : 2348-7313
Volume 7 / Issue 3
ScienceQ Publishing GroupDownload Article
Reviewer Comments : Reviewers comments section of this article will get update shortly.