The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk

摘要: Nine yeast and four lactic acid bacterial strains, previously isolated from Zimbabwean traditionally fermented milk, were inoculated into ultra-high temperature treated (UHT) milk in both single yeast-lactic bacteria co-culture. The (LAB) strains consisted of Lactococcus lactis subsp. biovar. diacetylactis C1, L. Lc39, Lc261 Lactobacillus paracasei Lb11. used Candida kefyr 23, C. lipolytica 57, lusitaniae 63, 68, tropicalis 78, Saccharomyces cerevisiae 71, S. dairenensis 32, colliculosa 41 Dekkera bruxellensis 43. After 48-h fermentation at 25 degrees C, the samples analysed for pH, viable counts, organic acids, volatile compounds (VOC) carbon dioxide. reduced pH about 6.6 to between 4.0 4.2, while Lb. Lb11 5.4. Most yeasts, however, did not affect final except which 5.8. All grew two log cycles during period, one cycle. D. 43 showed poor growth other species cycles. 41, 32 viability when co-culture with 23 was distinct characterised by large amounts acetaldehyde, dioxide ethanol. However, where dairenensis, colliculosa, bruxellensis, lusitaniae, tropicalis, co-culture, metabolite content mainly determined correspondin