The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Table 5

Mean score of sensory attributes of Nunu prepared with various single and combined starter cultures. Evaluation is based on a nine-point hedonic scale.

Starter cultures	Taste	Odour	Colour/appearance	Texture	Overall acceptability
Sp (control)	6.53 ± 0.06^d	5.00 ± 0.10^a	6.40 ± 0.10^b	6.53 ± 0.06^b	6.45 ± 0.06^a
Lf	6.07 ± 0.15^b	6.53 ± 0.06^d	7.13 ± 0.06^c	7.27 ± 0.06^c,d	7.17 ± 0.12^b
Lp	7.53 ± 0.06^g	7.90 ± 0.10^f	8.03 ± 0.15^e	8.50 ± 0.20^e	7.20 ± 0.00^b
Lh	6.40 ± 0.00^c	8.43 ± 0.15^g	7.43 ± 0.15^d	8.20 ± 0.20^e	8.00 ± 0.20^e
Lm	5.00 ± 0.17^a	6.33 ± 0.06^c	6.53 ± 0.06^b	8.43 ± 0.15^e	7.40 ± 0.17^b,d
Lf + Lp	8.03 ± 0.15^h	8.50 ± 0.20^g	7.13 ± 0.06^c	7.13 ± 0.12^c	8.43 ± 0.15^f
Lf + Lh	7.17 ± 0.06^e	8.43 ± 0.06^g	8.03 ± 0.06^e	8.43 ± 0.06^e	8.17 ± 0.12^e,f
Lf + Lm	6.20 ± 0.10^b	6.10 ± 0.17^b	7.27 ± 0.15^c,d	7.43 ± 0.15^d	7.43 ± 0.06^d
Lp + Lh	7.03 ± 0.16^e	8.63 ± 0.06^g	7.87 ± 0.15^e	8.50 ± 0.20^e	7.70 ± 0.10^d
Lp + Lm	7.30 ± 0.00^f	5.17 ± 0.06^a	6.57 ± 0.15^b	8.30 ± 0.10^e	7.50 ± 0.26^d
Lh + Lm	7.50 ± 0.20^g	7.20 ± 0.10^e	5.53 ± 0.06^a	6.23 ± 0.15^a	6.50 ± 0.20^a

Values are means of two experiments, ±: standard deviation. Values in the same column with different letters differ significantly from each other (). Spontaneously fermented (Sp), L. fermentum (Lf), L. plantarum (Lp), L. helveticus (Lh), and L. mesenteroides (Lm), L. fermentum + L. plantarum (Lf + Lp), L. fermentum + L. helveticus (Lf + Lh), L. fermentum + L. mesenteroides (Lf + Lm), L. plantarum + L. helveticus (Lp + Lh), L. plantarum + L. mesenteroides (Lp + Lm), L. helveticus + L. mesenteroides (Lh + Lm).