Abstract
Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (LABs) and yeast strains isolated from spontaneously fermented Aliha to improve the quality of the final Aliha. Four LAB strains (Limosilactobacillus fermentum Cm1-24-L1a, Limosilactobacillus fermentum UL, Limosilactobacillus fermentum TCD45.2, and Limosilactobacillus fermentum NBRC 15885) and two yeast strains (Pichia kudriavzevii CY902 and Pichia kudriavzevii CBS 5147 18) were sourced and used to ferment corn malts into probiotic Aliha. The pH, acidity, growth rates, hygiene conditions, nutritional qualities, and sensory properties were determined. The results revealed that strain NBRC 15885 recorded the lowest pH value (2.67) and the highest acid values of 0.71% after 24 h of fermentation. While strain CBS 5147 18 recorded the highest viability rate (4.30 log CFU/mL) after 24 h of fermentation, Aliha fermented by strain UL recorded the second lowest indicator counts for aerobic plate count (APC), Enterobacteriaceae, and fungi, making it the safest. The most nutritious (carbohydrates, crude fibre, proteins, potassium, calcium, and magnesium) Aliha was produced by strains NBRC 15885 and TCD45.2 and the least by strain CY902. However, Aliha fermented by strain UL was highly accepted by the assessors as it recorded the highest values of appearance (4.56), color (4.39), taste (4.63), and overall acceptability (4.99). Hence, the use of defined starter cultures has improved the quality parameters of the beverages produced and therefore must be recommended to the local producers for safer and better Aliha production.