Journals Information
Bioengineering and Bioscience(CEASE PUBLICATION) Vol. 3(2), pp. 13 - 22
DOI: 10.13189/bb.2015.030201
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Technological Features of Selected Kivuguto Strains during Milk Fermentation
Eugene Karenzi 1,*, Marie-Laure Fauconnier 2, Jacqueline Destain 1, Pascal Laurent 3, Philippe Thonart 4
1 Unit of Bioindustries, Gembloux Agro-Bio Tech, University of Li猫ge, Belgium
2 Unit of General & Organic Chemistry, Gembloux Agro-Bio Tech, University of Li猫ge, Belgium
3 Free University of Brussels, Faculty of Medicine, Belgium
4 THT s.a., Parc Scientifique CREALYS, 17 Rue Camille Hubert, Belgium
ABSTRACT
Kivuguto milk is a traditional fermented milk of Rwanda. A previous study allowed for the selection of three bacteria involved in the fermentation process. The aim of the present work is the technological characterization of kivuguto strains for its production in the dairy industry. Acidification, proteolysis, the flavor compound profile, rheology and sensory analyses of fermented milks were assessed as important indicators of the starter culture formulation. Acidification showed that kivuguto milk ferments in 14 hours at 19℃ with a titratable acidity of 73oD. The samples of CWBI-B1466 Lactococcus lactis and CWBI-B1470 Leuconostoc pseudomesenteroides had fermentation times of 14 h and 20 h, respectively. All samples were viscoelastic fluids, and the most important flavor compounds found were two alcohols, one ester and two furan derivative compounds. Proteolysis revealed low values ranging to 3.04-5.45 mg.L-1, which is very interesting in terms of taste acceptability. The three strains showed positive technological properties for kivuguto starter culture development and the data are fully in agreement with the preliminary results of the technological analyses. The findings revealed similarities between the formulated kivuguto and the traditional kivuguto as recognized by a tasting panel in a discrimination test. Ultimately, this study allowed for the formulation of kivuguto milk using three bacteria, prior to studying the stability of these properties during storage under refrigeration, which is the last stage before industrial production of kivuguto milk can begin.
KEYWORDS
Technological Features, Kivuguto, Milk Fermentation, Acidification, Rheology, Proteolysis, Aroma Compounds, Sensory Analysis
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Eugene Karenzi , Marie-Laure Fauconnier , Jacqueline Destain , Pascal Laurent , Philippe Thonart , "Technological Features of Selected Kivuguto Strains during Milk Fermentation," Bioengineering and Bioscience(CEASE PUBLICATION), Vol. 3, No. 2, pp. 13 - 22, 2015. DOI: 10.13189/bb.2015.030201.
(b). APA Format:
Eugene Karenzi , Marie-Laure Fauconnier , Jacqueline Destain , Pascal Laurent , Philippe Thonart (2015). Technological Features of Selected Kivuguto Strains during Milk Fermentation. Bioengineering and Bioscience(CEASE PUBLICATION), 3(2), 13 - 22. DOI: 10.13189/bb.2015.030201.