摘要：The biopreservative efficiency of Lactobacillus bulgaricus FMB1on Nono (fermented milk) and Wara (white cheese) was investigated. The L.bulgaricus FMB1 was inoculated asceptically from the standard inoculum of the culture using Mc farland standard into nono and wara and was stored at refrigeration temperatures of 2,4,6,8 100C and at room temperature of 24±10C.The inoculated milk products were observed for bio preservative efficiency. The total viable bacterial counts (TVBC) of nono and wara decrease drastically after 24 hours of the inoculation with 108cells of L.bulgaricus FMB1 culture from 1.1 x106 Cfu/ml to between 7.2 x105 Cfu/ml and 8.6 x105Cfu/ml and from 1.0 x106Cfu/g to between 6.0 x105Cfu/g and 7.8 x105Cfu/g respectively.The shelf life of nono was extended between 2 to 6 days at the different storage temperatures employed while the shelf life extension of 2 to 4 days was recorded for wara at different temperature levels employed. The bio preservative efficiency of L.bulgaricus FMB1 was achieved more on nono than in wara.The lactic acid bacteria (LAB) play very important role in the biopreservation of food products due to the numerous type of metabolites (eg.bacteriocins) it secret when present in food products
