Studies on lactic acid producing microflora in mursik and kule naoto, traditional fermented milks from Nandi and Masai communities in Kenya

Abstract

The following study gives information on identity and some characteristics of fermentative lactic acid producing microflora isolated from Mursik and Kule naoto, traditional fermented milk products from Nandi and Masai communities respectively. Both products were assessed for their chemical and microbial composition. The study showed that the fermented milk products had high ash content compared to the raw or commercial processed milk. Protein content in Mursik was higher than that of fresh milk possibly due to addition of boiled blood before fermentation, and concentration through whey removal. Both products had no coliforms; an indication of either good hygienic processing practices or antimicrobial activity against the coliforms. Several species of lactic acid bacteria together with some yeasts and molds were isolated from the products, and their physiological and biochemical characteristics determined. The study showed that Lactobacillus and Lactococcus species are the dominant lactic acid bacteria in Mursik and Kule naoto respectively. Saccharomyces yeasts and Ospora lactis molds were found to be the dominant fungal microflora in both products. The yeasts and molds increased, while the lactic acid bacteria decreased with storage. Isolated dominant lactic acid bacteria showed varying functional properties namely, acid production, proteolytic and anti-microbial activities. Investigations on the fermentation characteristics of the isolates under controlled laboratory conditions showed that several isolated strains of Lactobacillus species of bacteria and Ospora lactis mold could be used in the commercial development of fermented milk product, with good quality attributes and possibly longer shelf

life. Strains of Lactobacillus plantarum and Lactobacillus confusus species isolated exhibited good proteolytic and anti-microbial activities.