Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Table 3

Microbial counts (log CFUs/ml) of starter culture inoculated and uninoculated kunnu-aya.

Samples	Microorganisms enumerated
	TBC	Y & M	Salmonella	Coliforms	Staphylococci	LAB
Inoculated samples
100SOR/0TIG	2.8	1.5	2.8	ND	ND	6.8
90SOR/10TIG	2.2	2.0	2.5	ND	ND	7.2
80SOR/20TIG	2.7	2.7	2.7	ND	ND	7.4
70SOR/30TIG	2.9	2.2	2.0	ND	ND	6.9
60SOR/40TIG	2.8	2.4	2.9	ND	ND	7.8
50SOR/50TIG	2.5	2.9	2.3	ND	ND	8.5
Uninoculated samples
100SOR/0TIG	3.9	3.3	3.7	2.7	3.1	5.4
90SOR/10TIG	3.6	3.9	3.5	3.1	3.7	5.1
80SOR/20TIG	5.3	3.7	3.2	3.4	4.0	5.2
70SOR/30TIG	5.5	3.5	3.9	2.8	3.5	4.9
60SOR/40TIG	4.9	3.2	4.0	3.0	4.2	5.3
50SOR/50TIG	5.8	3.0	4.2	3.2	4.4	5.6

Values are means of three replicated samples. Means with different superscript letters across columns are significantly different ; CFUs, colony forming units; TBC, total bacteria count; Y & M, yeasts and molds; LAB, lactic acid bacteria; 100SOR/0TIG, 100% sorghum and 0% tigernut; 90SOR/10TIG, 90% sorghum and 10% tigernut; 80SOR/20TIG, 80% sorghum and 20% tigernut; 70SOR/30TIG, 70% sorghum and 30% tigernut; 60SOR/40TIG, 60% sorghum and 40% tigernut; 50SOR/50TIG, 50% sorghum and 50% tigernut.