Traditional starter cultures used for the fermentation of Kindirmo milk product vary
Photo by Diego Molina on Unsplash
What is it about?
Microorganisms in traditional starter cultures used for the production of a traditionally fermented Nigerian milk product "Kindirmo"were isoalted and genetically characterized. the microorganisms involved in the fermentation of this milk product were identified. I was discovered that some of the microorganisms found were not found in the data base used. Microorganisms found in the starter cultures differed by season as well as source.
Why is it important?
There is need to identify the microorganisms associated with this fermented product so that controlled fermentation conditions for quality products can be developed.
The following have contributed to this page: Professor Philippa C OJIMELUKWE