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Articles
  • OpenAccess
  • Dominant Lactic Acid Bacteria and Their Antimicrobial Profile from Three Fermented Milk Products from Northern Namibia  [CBA 2014]
  • DOI: 10.4236/jbm.2014.29002   PP.8 - 13
  • Author(s)
  • L. N. Heita, A. Cheikhyoussef
  • ABSTRACT

  • The present study focused on the isolation, identification and antimicrobial profile of the dominant lactic acid bacteria from three traditional fermented milk products namely: Omashikwa, Mabisi and Mashini Ghamushikwa from the north-central and north-eastern parts of Namibia. The microbiological and antimicrobial activities of these products fluctuate from one region to another depending on the local indigenous microflora. Omashikwa and Mashini Ghamushikwa fermentation processes involves the addition of Boscia albitrunca root (Omunkuzi) and butter churning. The root contributes to the flavor of the product, increasing the milk fermentation rate and churning. Mabisi is produced by letting the milk to ferment naturally until the water is separated from the whey. The water is then decanted, and the whey is shaken until it is smooth without removal of fat. A total of 180 isolates of Lactic acid bacteria (LAB) were obtained and identified based on their phenotypical characterization. Cell free supernatants (CFS) of the 180 LAB isolates were evaluated for antimicrobial activities against selected food borne pathogens; Escherichia coli ATCC 25,922, Staphylococcus aureus ATCC 25,923, Bacillus cereus ATTC 10,876, Candida famata and Geotrichum klebahnii using the well diffusion assay. Twenty LAB isolates having the highest inhibitory effects were selected for biochemical identification using API 50 kit and these were identified as being; Lactobacillus plantarum (53%), Lactobacillus rhamnosus (29%), Pediococcus pentosaceus (6%), Lactobacillus paracasei ssp. paracasei (6%) and Lactococcus lactic ssp. lactis (6%). Pediococcus pentosaceus showed the highest inhibitory effect on all the indicator strains. This study provides an insight into LAB diversity of unstudied Namibian fermented milk products and reports a potential production of antimicrobial compounds which is significant in the standardization of protective starter cultures which can be used to control fermentation process and shelf life extension of dairy products in Namibia.

  • KEYWORDS
  • Namibia, Traditional Fermented Milk, Lactic Acid Bacteria, Omashikwa, Mabisi, Mashini ghamushikwa
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