Table 2.
Comparison of inoculation methods for initiating the fermentation of kwete with L. rhamnosus yoba 2012 and S. thermphilus C106. Values are means of two independent fermentations (no variations observed in pH values; variation in counts <20%; variation in acidity <10%). Fermentations were carried out at 30 °C
| Parameter | Time (hours) | Inoculation Methods for kwete | ||
|---|---|---|---|---|
| Prefermented Milk | Dried Starter | Prefermented Maize | ||
| L. rhamnosus (log cfu g−1) | 0 | 6.5 | 6.3 | 5.7 |
| 24 | 8.4 | 8.7 | 8.9 | |
| S. thermophilus (log cfu g−1) | 0 | 6.8 | 7.1 | 7.3 |
| 24 | 9.1 | 7.8 | 7.9 | |
| pH | 0 | 5.6 | 6.3 | 6.2 |
| 24 | 3.9 | 4.2 | 3.9 | |
| Acidity (% acid) | 0 | 0.2 | 0.2 | 0.2 |
| 24 | 0.3 | 0.4 | 0.5 | |