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.: Home > Nature and Science > 2012 > Volume 10 Number 6 > Amakoromo ER, Innocent-Adiele HC, Njoku HO

Microbiological Quality of a Yoghurt-Like Product from African Yam Bean

Amakoromo ER, Innocent-Adiele HC, Njoku HO
Department of Microbiology, University of Port Harcourt, Choba, P.M.B. 5323, Port Harcourt, Rivers State, Nigeria; worldclassasset@yahoo.com
Abstract :

Yoghurt was produced from African yam bean and studied. Milk was extracted from whole and dehulled seed African yam bean seeds, pasteurized and fermented with yoghurmet (a commercial yoghurt culture of Streptococcus thermophilus and Lactobacillus bulgaricus). Microbial qualities of the yam bean yoghurt samples were evaluated to determine the microbiological quality of the products. Microbial load decreased significantly (p<0.05) with increase in storage time. Bacterial species isolated from the yoghurt samples wereLactobacillus sp and Streptococcus sp. Spoilage by yeast were also noted at room temperature.

Keywords :
African yam bean milk, Streptococcus thermophilus, Lactobacillus bulgaricus, microbial quality

Date Deposited : 16 May 2016 21:01

Last Modified : 16 May 2016 21:01

Official URL: http://www.sciencepub.net/nature/

Volume 10, Number 6, - 2012 , ISSN 1545-0740

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