Identification of the lactic microorganism responsible for milk coagulation in Abeche (Chad)

A., A.

doi:10.5897/ajfs12.161

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…Lactoccocus lactis ssp lactis identified in our study had a rate below 50% and was considered unacceptable. There are also reports similar with our results (43.8%) (Doutoum et al, 2013) We have used Pearson's Correlations applied between lactose levels in human milk, and accuracy in identification or T index. Pearson's correlations coefficients were neither statistical significant nor showing any tendency in this respect (table 1).…”

Section: Resultssupporting

confidence: 85%

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

Neamţu

Tiţa

Neamtu

et al. 2014

Acta Universitatis Cibiniensis. Series E: Food Technology

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Isolation and industrial exploitation of probiotics from human milk is a goal for worldwide milk biotechnology centres because of their modulation effect on the immune system in infants and adults. In the proposed study we have analysed fermentation patterns of Lactobacilli isolated from human milk, the reliability of API 50 CH carbohydrate fermentation system and a possible link between lactose concentrations and fermentation profiles on carbohydrates. We had succesfully identified three species of Lactobacillus (paracasei ssp paracasei, fermentum, acidophilus) and one unsatisfactory identification of Lactoccocus lactis ssp lactis. These strains had different carbohydrate fermentation patterns but with common characteristics and showed no statistically significant correlations between their carbohydrate metabolic trends and lactose concentrations in the milk samples.

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Section: Resultssupporting

confidence: 85%

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

Neamţu

Tiţa

Neamtu

et al. 2014

Acta Universitatis Cibiniensis. Series E: Food Technology

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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

et al. 2022

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Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.

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Physicochemical Characteristics of Curdled Milk and Their Correlation with the Lactic Flora in Chad

Tidjani¹

2013

Journal of Food Studies

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Milk and dairy products are highly consumed in Chad. Among dairy products, curd is very popular chadian consumers. In order to determine the values of various physicochemical parameters of curds, but also the relationships between these parameters and the lactic flora, a study was conducted during two years (2006 and 2008) in cold dry season and hot dry season. In total five locations was study during these two seasons. It was noted that there is a very significant difference between physicochemical parameters (P<0.005). Also, fermenting milk with micro-organisms leads to changes in the texture, color, taste, flavor and nutritional properties of milk. Similarly, bacterial species are different from one locality to another, although some species have been identified in the curdled milk of all areas of study. Fermenting milk leads to the formation of organic acids, especially lactic acid, resulting in acidification of the milk. Production of lactic acid during the fermentation results in a lowering of pH will cause the milk to curdle. It is therefore important to conduct this study in order to capitalize information on the characteristics of the curd according to the different seasons. This study would be a good tool for information and awareness on the quality of curd in Chad. It would be desirable that other much more sustained studies be carried out to identify the majority of lactic acid bacteria. This will allow better synergies in order to present for consumers the various curds of best organoleptic characteristic.

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Identification of the lactic microorganism responsible for milk coagulation in Abeche (Chad)

Cited by 3 publications

References 2 publications

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

Physicochemical Characteristics of Curdled Milk and Their Correlation with the Lactic Flora in Chad

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