Isolation, characterization and identification of Nunu
starter cultures
Fresh nunu samples were left covered on the laboratory
bench at ambient temperature (29±2°C) overnight. LAB were
isolated from the nunu by serial dilution in 0.1% peptone water
and poured into De Mann Rogosa Sharpe (MRS) agar. The
isolates were purified by streak-plating on the same medium.
Morphological characteristics such as cell shape, colour and
arrangement were noted. Biochemical and physiological
studies such as catalase and oxidase reaction, type of
fermentation, production of ammonia from arginine, growth in
4% NaCl and sugar fermentation profiles were determined
using standard methods (Gerhardt et al., 1981; Harrigan and
McCance, 1976). The test results were used to identify the
organisms by reference to Sneath et al. (1986).