Journal of Food Processing & Technology

Department of Agricultural Research, Institute for Agricultural Research for Development, Yaounde, Cameroon

Publications

• Review Article   
  Physico-Chemical Characterization, Isolation and Identification of Bacteria of Technological Interest from Lebol a Local Diary Product of the Northern Region of Cameroon
  Author(s): 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.. View more»
  

  DOI: 10.35248/2157-7110.25.16.1168

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