tailieunhanh - Physicochemical characteristics and microbial contamination of raw milk and artisanal milk curd (Nonnon koumou) in Daloa, Côte D’ivoire

Cow's milk is sought for its high concentration of animal protein and nutrients. Unfortunately, the conditions of milking, transport, packaging and marketing of milk in Daloa (Côte d'Ivoire) jeopardize its microbiological quality. Our study aimed to study the physicochemical and microbiological characteristics of raw milk (collected from pastures and sellers) and artisanal curd (nonnonkoumou). A total of 33 samples underwent physicochemical analysis. This analysis consisted of determination of pH, titratable acidity, and density. Microbiological analysis consisted of enumeration of lactic acid bacteria, yeasts and molds, Aerobic mesophiles, total and thermotolerant coliforms, and Salmonella research. A survey was also conducted to determine the knowledge, mode and frequency of milk consumption. This survey has shown that milk is known and consumed by many Ivorians and some nationals of neighboring countries of any age and any social level. | Physicochemical characteristics and microbial contamination of raw milk and artisanal milk curd (Nonnon koumou) in Daloa, Côte D’ivoire

• Sinh học
• Lactic acid bacteria
• Artisanal milk curd (Nonnon koumou)
• Artisanal milk curd
• Physicochemical characteristics
• Microbial contamination
• Lactic acid bacteria and yeast
• Standardization of protocol
• Preparation of linseed beverage
• Acid tolerance
• Bile tolerance
• Acidic pH and bile tolerance
• Lactic acid bacteria for acidic pH
• Banana pseudostem
• Isolation and characterization
• Lactic acid bacteria from banana
• Pseudostem as substrate
• Coalho cheese
• Antimicrobialsusce ptibility
• Probiotic potential isolated
• Kokum juice
• Pomegranate juice
• Pomegranate juice by lactic acid bacteria
• Fermentation of pomegranate juice
• Fermented fish
• Southeast Asian countries
• Diversity of lactic acid bacteria
• Fermented fish products
• Shelf life
• Application using fruit juice
• Fruit juice
• Probiotic potential
• Lactic acid bacteria isolated
• Organoleptic analysis
• Kunun zaki supplemented with soymilk
• Growth kinetics of lactic acid bacteria
• Organoleptic Scores of Kunun zaki supplemented
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Streptococcus mutans
• Dental caries
• Dental plaque
• Lactic acid bacteria showing antagonistic
• Antifungal metabolites
• Identification of antifungal metabolites
• Vogues proskauer test
• Process development
• Agro residues
• Evaluation of lactic acid bacteria
• Fermented food
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Autochthonous culture
• Lactic acid fermentation
• Naturally fermented beverage
• Starter culture
• Indole acetic acid
• Seed treatment
• Plant growth promoting
• Least Square Difference
• Microbial consortia
• Phosphate solubilization
• Healthy spinach (Spinacia oleracea)
• Lactic acid
• Antimicrobial activity
• Proteolytic activity
• Cellular morphology
• Biochemical characters
• Poly β hydroxybutyrate
• Thermophilic lactic acid Bacteria
• Cell biomass
• Genera lactobacillus
• Biocompatible polymers
• Probiotic microorganisms
• Cell free filtrate
• Caco 2
• MTT assay
• Bifidobacterium spp
• Bile salt pH tolerance
• Probiotic applications
• Homemade fermented foods
• Insect oviposition sites
• Crop plants
• Epiphytic lactic acid bacteria
• Epiphytic LAB associated
• Probiotic lactic acid bacteria
• Honey bee species
• Honey bees
• Characterization and identification
• Manage honey bee stressors
• Biochemical tests
• Carbohydrate fermentation
• Probiotic pomegranate drink
• Non dairy probiotic drink
• Fermented vegetables
• Local fermented vegetables (Makdoos)
• Probiotic characterization
• Characterize some selected isolates
• β galactosidase
• Submerged fermentation
• Lactose intolerance
• Traditional dairy product of Himachal Pradesh