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Assessment Of Nunu Produced Using Pure Starter Culture
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1.1 AIM OF THE STUDY
The
present study was undertaken with the aim to investigate and assess
microorganism present in ‘Nunu’ produced using pure starter culture.
1.2 OBJECTIVES OF THE STUDY
· To inoculate pure starter culture into freshly prepared ‘Nunu’.
· To isolate and enumerate Lactic Acid Bacteria present in the produced ‘Nunu’.
· To isolate, characterize and enumerate other microorganisms present in the produced ‘Nunu’.
· To make useful recommendations based on my findings.
1.3 SIGNIFICANCE OF THE STUDY
The
significance of the research is to assess Lactic acid Bacteria and
other microorganisms in ‘Nunu’ (fresh fermented cow milk) produced using
pure starter culture based on phenotypic characteristics (morphology
and physiology).
More especially this study would serve as a
guideline for further research and investigation of the role of
fermented foods as physiological agents and at this point, hopefully
expose the particular peptides and amino acids responsible for
particular physiological roles.
1.4 SCOPE AND LIMITATION
The
research work would assess, identify and enumerate LABs to their generic
level as identification to specie level is strenuous and elaborate.
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ABSRACT - [ Total Page(s): 1 ]Nunu is Nigerian locally fermented milk product commonly prepared by Hausa/Fulani cattle rearers. It’s mostly available in the Northern part of Nigeria. It’s production and consumption derives food security and economic benefits to the rural people in the region. However, the process characteristics results in products which are not appealing to many people. Lactic acid bacteria are mostly associated with the production of fermented milk products. They play key role in producing de ... Continue reading---
