Production of the fermented foods mageu and yoghurt using isolated Lactobacillaceae species for the improvement of vaginal health

Mageu and yoghurt are investigated for their potential as probiotic delivery vehicles. Previously isolated Lactobacillaceae strains from the genital tracts of healthy South African women are tested for their ability to ferment maize meal to mageu and milk to yoghurt, both as pure cultures and supplemented with traditionally-used microorganisms: Saccharomyces cerevisiae for mageu and Streptococcus thermophilus for yoghurt. During production, fermentation was monitored by measuring pH. After fermentation, the products were analysed by measuring titratable acidity, lactic acid and ethanol concentrations, total solids content, viable cell counts, qualitative analysis and shelf-life. Four mageu samples were then analysed for their consumer acceptability by an untrained consumer panel. The data provided is linked to the thesis published on Open UCT. The data is used in specifically the Results and Discussion sections (Sections 4 and 5) for mageu and yoghurt production and analysis. The link to access the thesis is (insert link here).

本研究针对马格酒（mageu）与酸奶（yoghurt）作为益生菌递送载体的潜力展开探究。研究选取此前从南非健康女性生殖道中分离得到的乳杆菌科（Lactobacillaceae）菌株，分别以纯培养物单独发酵，以及添加传统使用的微生物辅助发酵的方式：即添加酿酒酵母（Saccharomyces cerevisiae）用于马格酒制备，添加嗜热链球菌（Streptococcus thermophilus）用于酸奶制备，测试其将玉米粉发酵制备马格酒、将牛乳发酵制备酸奶的能力。发酵过程中，通过监测pH值对发酵进程进行跟踪。发酵完成后，对产物开展多项分析：测定可滴定酸度、乳酸与乙醇浓度、总固体含量、活菌计数，进行定性分析，并评估其货架期。随后，招募未经过培训的消费者评审团，对4份马格酒样品开展消费者接受度评价。本数据集关联发表于开普敦大学开放学术平台（Open UCT）的学位论文，相关数据被用于该论文中关于马格酒与酸奶制备及分析的结果与讨论章节（第4、5章节）。该学位论文的访问链接为（此处插入链接）。