Effect of Fermentation Period on the Microbial Profile during the Production Starter Based Kunun-Zaki
1Mohammad Abubakar Birnin Kebbi, 1*Musliu Abdulkadir & 2Oluwafemi, O. Fasiku,
1Department of Science Laboratory Technology, College of Science and Technology
2Department of Preliminary Studies,College of Science and Technology
Waziri Umaru Federal Polytechnic, Birnin-Kebbi, Kebbi State.
Email: musille2003@yahoo.com
ABSTRACT
The present study was conducted to determine the microbial profile during starter based kunun zaki production. The starter culture used were Lactic acid bacteria collected from the microbiology laboratory, department of science laboratory technology, Waziri Umaru Federal Polytechnic, Birnin Kebbi. Microbial counts (total bacteria, yeast count and enteric bacteria) were done after 8 hours of fermentation then after every 4hrs of fermentation. The highest bacteria count obtained was (4.4×105) in SFK (spontaneous fermented kunun) while the lowest count was 2.4×102 in LFK (Lactobacillus plantarum kunun). Lactic acid bacteria range from 6.2×105 to 1.0×103. The highest enteric bacteria count was observed in SFK (9.0×104) so also the highest yeast counts (1.3×105). No growths were recorded for yeast and enteric bacteria after 12 to 24 hours of fermentation for the starter based products. The results of this research study showed that the LAB species used as starter controlled the growth of unwanted microorganisms.