Variations in the Traditional Starter Culture for Production of a Nigerian Fermented Milk Product- (Kindirmo)

Enerst C. Igwe, Edith N Esiobu, Philippa C Ojimelukwe
  • Focusing on Modern Food Industry, January 2014, Science and Engineering Publishing Company
  • DOI: 10.14355/fmfi.2014.0301.05

Traditional starter cultures used for the fermentation of Kindirmo milk product vary

Photo by Diego Molina on Unsplash

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.

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Kindirmo is a Nigerian fermented milk product. This study is preliminary to the development and optimization of fermenting conditions for this milk product.

Read Publication

http://dx.doi.org/10.14355/fmfi.2014.0301.05

The following have contributed to this page: Professor Philippa C OJIMELUKWE