Development of Starter Culture for Milk Fermentation Using Lactic Acid Bacteria Isolated from Deteriorating Apple and Fermented Millet

Abstract

Background: In food fermentation, starter cultures are often used to enhance the sensory qualities, nutritional value, and shelf life of food. Objectives: Lactic acid bacteria (LAB) isolated from fermented millet and deteriorating apples were used in the study to produce a starting culture for milk fermentation. Methods: Isolation, characterization, and identification of LAB were done using standard microbiological techniques. The isolated LAB were used as starter culture singly and as mixed culture in the fermentation of milk at 28±2 ^oC for 5 hours. The fermented milk samples were subjected to physicochemical assay and sensory evaluation using approved methods. Results: Five Lactobacillus species were obtained, the physiochemical parameters of the fermented products were in the range of Moisture content (75.02 to 76.29%), Ash content (1.51 to 1.75%), Total fat (4.35 to 4.67%), Total protein (6.37 to 7.06%), Total titratable acid (0.32 to 0.58%), pH (4.31 to 4.59%) and Nitrogen free extract (10.90 to 13.00%). The sensory property was in the range of 23.4% to 78.0%. Conclusion: The study concluded that the isolated LAB could be potentially employed as native fermenters in the milk fermentation process, as well as possible starter cultures in the dairy industry.