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Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Published online by Cambridge University Press:  17 January 2020

Geoffroy Romaric Bayili ,
Pernille Greve Johansen ,
Anni Bygvrå Hougaard ,
Bréhima Diawara ,
Georges Anicet Ouedraogo ,
Lene Jespersen  and
Hagretou Sawadogo-Lingani
Geoffroy Romaric Bayili*
Affiliation:
Département Technologie Alimentaire (DTA), IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso
Pernille Greve Johansen
Affiliation:
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Anni Bygvrå Hougaard
Affiliation:
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Bréhima Diawara
Affiliation:
Département Technologie Alimentaire (DTA), IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso
Georges Anicet Ouedraogo
Affiliation:
Université Nazi Boni de Bobo-Dioulasso, 01 BP 1091 Bobo-Dioulasso, Burkina Faso
Lene Jespersen
Affiliation:
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Hagretou Sawadogo-Lingani
Affiliation:
Département Technologie Alimentaire (DTA), IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso
*
Author for correspondence: Geoffroy Romaric Bayili, Email: [email protected]
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Abstract

The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10–13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.

Keywords

Dairy productsindigenous strainslactic acid bacteriatechnological properties
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 110 - 116
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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