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Growth kinetics of lactic acid bacteria in kunun-zaki supplemented with soymilk

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Kunun-zaki are locally produced beverages which of recent have become popular among the various non-alcoholic drinks in the northern part of Nigeria; Viable bacterial counts were taken before and after the addition of soymilk on MRS agar plates after incubating anaerobically at 37 °C for 48 hours. Distinct colonies were purified for identification. kunun-zaki was fortified with soymilk, and subjected to sensory tests after 48h of incubation. |

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Growth kinetics of lactic acid bacteria in kunun-zaki supplemented with soymilk

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