Journal of Food Processing & Technology

Abstract

Physico-Chemical Characterization, Isolation and Identification of Bacteria of Technological Interest from Lebol a Local Diary Product of the Northern Region of Cameroon

Dazeck Doumba Fanny Rosette*, Edima Helene Carole and Nso Emmanuel Jong

The description of the technical system for producing lebol in the Northern Cameroon region made it possible to have a manufacturing process with variations in the type of ferment used and the fermentation time. Whole milk is fermented using pendidam (acidic skimmed curdled milk) or kindirmou (whole curdled milk) which are artisanal lactic ferment resulting from uncontrolled fermentations. The physicochemical characterization of lebol and the isolation of microorganisms of technological interest from it were undertaken. The physicochemical characterization of lebol was done by determining the contents of water, total ash, lipids, proteins and total sugars. Acid, saponification, iodine and peroxide values were also determined. The search for microorganisms of technological interest was carried out by isolation on specific agar plates and identification of strains obtained using classic microbiology methods and API 50 CHL galleries. The water content varies from 13.68 to 24.5 ± 0.71%; proteins, sugars and minerals which are part of the non-fatty compounds remain within the limit set by the regulations; the lipid content, the main constituent of lebol, is greater than 80% as required by the codex alimentarius. The acid index varies from 13.19 ± 0.37 to 60.67 ± 2.84 mg of KOH/g and tells us about the presence of free fatty acids in the lebol, reflecting an alteration of the triglycerides present in the bowl. The species found in lebol belong to the genus Lactobacillus (Lactobacillus plantarum; Lactobacillus casei; Lactobacillus fermentum; Lactobacillus acidophilus; Lactobacillus lactis, Lactobacillus acidophilus and the genus Streptococcus (Streptococcus diacetylactis 2).

Published Date: 2025-11-17; Received Date: 2024-10-10