Biochemical Characterization of Microbial Isolates and Effect of Concentration and Incubation Time of Plant and Cow Milk Yoghurt using Response Surface Methodology

The objective of the research was to evaluate biochemical characteristics various microbial isolates used in production plant based yoghurt, optimal growth temperatures and effect incubation time inoculum concentration on taste desirability yoghurt. Pure cultures five (5) strains (Lactobacillus acidophilus; Lactobacillus bulgaricus; casei; lactis; Streptococcus thermophilus) were obtained from commercial yoghurt evaluated for their characteristics, bacterial synersis. isolated organisms ferment plant-based milk product produced blends tigernut, Dates Coconut. Response Surface Methodology (Face centered composite design) obtain an optimized ratio formulation 0.167 coconut, 0.667 fortigernut dates. Bacterial at 4°C, 27°C, 37°C,40°C, 45°C 60°C respectively. Results showed that full noticed 40-45°C. improved 6.58 6.71 when temperature changed about 44°C duration 15.4 hrs 14.7 hrs.