Department of Microbiology

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Browsing Department of Microbiology by Author "A. A., ORUKOTAN"

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    QUALITY CHARACTERISTICS OF TIGER NUT JUICE (KUNUN - AYA) BIOPRESERVED WITH NISINOGENIC Lactococcus lactis FCF13 CULTURE AT DIFFERENT REFRIGERATION TEMPERATURE
    (Department of Microbiology, 2016-04-09) S. S. D, MOHAMMED; A. A., ORUKOTAN
    Quality characteristics of tiger nut juice (kunun-aya) biopreserved with nisinogenic Lactococcus lactis FCF13 culture at different refrigeration temperature were investigated. L. lactis FCF13 was isolated from fermented corn flour using the pour plate technique on MRS medium. The selection of L. lactis FCF13 for the biopreservation studies was based on it ability to produce nisin (bacteriocin). The ‘kununaya’ inoculated with 108 cell/ml (v/v) of the nisinogenic L. lactis FCF13 culture using 0.5 Mc Faland standard were kept/stored at 2, 4, 6, 8, 100C refrigeration temperatures to determine the shelf-life of the kununaya. The sensory characteristics of the kunun-aya were also carried out before and after the biopreservation. The shelf life extension days in kununaya were observed with a significant difference (p<0.05) at different storage temperatures of 20C (6 days), 40C (7 days), 60C (5 days), 80C (4 days), 100C (7 days). The proximate analysis of the kununaya showed significant difference (p<0.05) at different storage temperatures employed. The total viable bacterial count (TVBC) of the tiger nut juice (kununaya) decreased significantly (p<0.05) after 24 hours of inoculation of kununaya with the nisinogenic Lactic acid bacteria (LAB) (Lactococcus lactis FCF13) culture from 1.2 x 106cfu/ml to between 7.0 x 105 cfu/g and 8.4x105 cfu/g. The sensory characteristics of the kununaya revealed that there were significantly different (p<0.05) in colour, texture, aroma, taste and general acceptability. Biopreservation of food products using lactic acid bacteria can enhance quality of food products. LAB has been described as natural inhibitor and as a result LAB had acquired Generally Recognized as Safe (GRAS) status which makes them safe when present in food products.