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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese
African Journal of Biotechnology, Volume 3, No. 10, Year 2004
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Description
The contribution of selected ropy and capsular Lactobacillus plantarum 162RM on texture of fermented milk as well as on the functionality of kareish cheese was established in this study. The cell suspension of this strain was used in combination with commercial starter cultures MY900 (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and MM100 (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. diacetyllactis) obtained from Rhodia Food to manufacture fermented milk and Kareish cheese respectively. The final pH of fermented milks manufactured with the combination of starter MY900 and different concentration of strain L. plantarum 162RM were not significantly different. Fermented milk hardness, consistency, and adhesiveness increased significantly when 8 % (V/V) of strain Lactobacillus plantarum 162RM was used. This strain produces exopolysaccharides (EPS), which by attaching to the casein matrix increases and improves the texture characteristics of fermented milk. The Experimental Kareish Cheese (EKC), made by pairing commercial starter MM100 with 8% (v/v) of L. plantarum 162RM were also compared to Control Kareich Cheese (CKC) in terms of their moisture content and textural properties. The EKC showed the greatest moisture retention and the use of ropy and capsular strain of L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties. © 2004 Academic Journals.
Authors & Co-Authors
Zambou Ngoufack, François
Cameroon, Dschang
Dschang University
El-Noda Ahmed, Nour
Egypt, Alexandria
Faculty of Agriculture
Mbiapo Tchouanguep, Félicité
Cameroon, Dschang
Dschang University
El Soda, Morsi A.
Egypt, Alexandria
Faculty of Agriculture
Statistics
Citations: 46
Authors: 4
Affiliations: 2
Identifiers
Doi:
10.5897/ajb2004.000-2102
ISSN:
16845315
e-ISSN:
16845315
Research Areas
Food Security