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Assessment of Microbial Community Involved in the Production of Baobab Pulp Yoghurt and Effect of Fermentation Techniques on the Minerals Composition

Sadisu Farouk Umar, Ahmed Faruk Umar, Yahaya Ubah Yau, Ediga Bede Agbo, Abdulmunafi Salisu Umar, Nawasi Musa

Abstract

Microbial community involved in the production of baobab pulp yoghurt was analyzed as well as the effect of the fermentation were carefully studied; the results were presented in this study. The study described in this paper determined the microbial dynamics and mineral composition of yoghurt enhanced with baobab fruit pulp over a 15-hour fermentation period. Freshly harvested baobab fruits were treated and added at 10% (w/v) to cow milk that had been previously pasteurized, prior to fermentation with regular starter cultures of yoghurt. Assays for microbial count, biochemical identification, pH, and minerals over a three-hour period were carried out using standard methods for microbiology and analysis. Results indicated a significant increase (p<0.05) in microbial counts across the fermentation time. Total bacterial counts grew from 1.2 × 10² to 6.00 × 10? CFU/mL, Lactobacillus counts increased from zero to 5.62 × 10? CFU/mL, while fungi count increased from zero to 1.32 × 10? CFU/mL. Other microorganisms identified included Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Leuconostoc sp., Staphylococcus aureus, Aspergillus niger, Mucor sp., Botrytis cinerea and Penicillium maximae. Concentrations of minerals fluctuated significantly, potassium increased up to 15.53 mg/L, calcium between 11.36 to 16.28 mg/L, magnesium within the range 0.77 to 1.56 mg/L, and iron was found to increase throughout except during the ninth hour. Results confirmed that baobab pulp increases microbial activities and greatly contributes to the minerals contained in yoghurt, thus justifying its use to obtain a healthy functional product. However, contaminants such as Staphylococcus aureus have been identified; this suggests a need for better hygienic handling of the product during its preparation.

Keywords

Baobabmicrobial countsLactobacillusmicroorganismsfermentation.

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