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.
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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
Kindirmo is a Nigerian fermented milk product. This study is preliminary to the development and optimization of fermenting conditions for this milk product.
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Variations in the Traditional Starter Culture for Production of a Nigerian Fermented Milk Product- (Kindirmo), Focusing on Modern Food Industry, January 2014, Science and Engineering Publishing Company,
DOI: 10.14355/fmfi.2014.0301.05.
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