University of Khartoum

Isolation And Identification Of Yeasts Associated With Sudanese Sour Milk Rob Fermentation

Isolation And Identification Of Yeasts Associated With Sudanese Sour Milk Rob Fermentation

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Title: Isolation And Identification Of Yeasts Associated With Sudanese Sour Milk Rob Fermentation
Author: Mohammed, Amani
Abstract: Rob is a traditional fermented milk product popularly used in the Sudan. It is characterized by its high acidity, smooth texture and characteristics aroma. This study was done to determine the likely presence of yeasts in Rob. Sixty Rob samples were collected from Elezba, Elhaj-Yousif, Dar-Elsalam and Soba. The samples were divided into three categories according to site of collection: ٣٠samples from household levels, ٢٠from public restaurants in Khartoum (Elsug Elarabi); Omdurman (Elsug Elshaabi); Khartoum North (Hillat Kuku) and ١٠samples from the Blue Nile Company for Dairy Products (Capo Factory). The pH of the samples were measured on site. It ranged from ٣٫٨٥to ٤٫٥٦ in household levels, ٤٫٠١to ٥٫٠١in restaurant samples and ٤٫٠٠to ٥٫٠٥in Capo Factory samples. Rob samples were subjected to mycological investigation for isolation and identification of yeasts. Yeast isolates were identified according to: Lodder (١٩٧٤)., Barnett, J.A., Payne, R.W. and Yarrow D. (١٩٨٣); and Kreger-Van-Rij (١٩٨٤). One hundred yeast isolates were obtained, identified and were found to belong to ٣genera and ٦species, namely, Saccharomyces cerevisiae, S. globosus, S. exigus, Kluyveromyces marxianus, Kluy lactis andCandida kefyr. The predominant yeast was found to be Saccharomyces cerevisiae, (٦٠٪), followed by Candida kefyr (٢٠٪), Saccharomyces globosusand Saccharomyces exigus(١٠٪, ٢٪), respectively, Kluyveromyces marxianusand Kluy lactis constituted ٥٪, ٣٪respectively of the test samples. Saccharomyces exiguswas not isolated from Capo Factory samples, whereas Kluyveromyces marxianusand Kluy lactiswere isolated from house hold levels samples only. Judging by acceptable acidity and hygienic conditions, Rob samples collected from Capo Factory were of better quality than those collected from household level and restaurants
Description: 73page
URI: http://khartoumspace.uofk.edu/handle/123456789/8634
Date: 2015-04-08


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