A review on lactic acid bacteria in indigenous traditionally fermented camel milk of Ethiopia
Year: 2014
Type: article
Abstract: This research review aimed at analysis of lactic acid bacteria (LAB) studies of Ethiopian indigenoustraditionally fermented camel milk food products. Lactic acid bacteria (LAB) have a very long history of usein the manufacturing processes of dairy fermented foods. In the eastern part of Ethiopia, farmers andpastoralists produce indigenous traditionally fermented camel milk products including dhanaan and ititu.Fermentation of dhanaan and ititu is carried out by mesophilic lactic acid bacteria. Lactic acid bacteria are abroad group of Gram positive organism and are mainly used as a starter strains, predominantly,Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus helveticus, and Lactobacillus delbrueckiisubsp. Bulgaricus are widely used as dairy starter cultures. Genus lactobacillus, genus lactococcus andgenus entrococcus bacteria involved in the fermentation of ititu. Lactobacillus salivarius, Lactobacillusplantarum, Lactobacillus delbrueckii subspecies bulgaricus, Lactococcus lactis subspecies lactis, andEnterococcus faecalis are the isolated lactic acid bacteria species from ititu. In conclusion, the presentresearch review showed that the potential starter culture of lactic acid bacteria and manufacturing protocolof ititu was studied in detailed but there is a gap needs further research for dhanaan.
Author: Estifanos Hawaz
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2182657012