Microbiological Quality of Some Yoghurt Sold in Uwelu-Community, Edo State, Nigeria

Osatohanmwen, O. and Olisaka, Frances N. (2020) Microbiological Quality of Some Yoghurt Sold in Uwelu-Community, Edo State, Nigeria. Nigerian Journal of Microbiology, 34 (2). pp. 5212-5220.

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Abstract

Yoghurt is a dairy product generally consumed around the globe due to its energy content and health advantages. An investigation on the microbiological quality of sixteen yoghurt samples from eight different brands, four registered by NAFDAC and four unregistered were randomly obtained The pH and microbiological parameters were evaluated using standard methods. The pH readings of the yoghurt samples ranged from 4.00- 5.60. The total viable bacteria and fungi counts of the two groups of yoghurt ranged from 3.0 x 104 ± 1.00 to 28.0 x 104 ± 12.77 and 4.9 x 104 ± 6.24 to 10.9 x 104 ± 4.36 respectively. There was a significant difference (p<0.05) in the levels of the total viable bacteria counts. However, there was no statistically significant difference (P˃0.05) in the total fungi counts. Comparative assessment of pH with the total viable bacteria and fungi counts revealed a weak negative correlation with an R-value of - 0.326 and -0.100. Consequently, the results obtained shows high levels of contamination by some medically important bacteria- Bacillus sp (100%), Staphylococcus aureus (63%), Klebsiella sp (50%), Streptococcus sp (38%) and Pseudomonas sp (25%) and fungi- Aspergillus sp (100%), Saccharomyces cerevisiae (63%), Rhizopus sp (50%) and Mucor sp (38%). These microbes may have contaminated the product during production, distribution and/or storage. It is therefore imperative to monitor the production process and sales of these products to protect the consumers from food-borne infection and intoxication.

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Faculty of Natural and Applied Sciences
Depositing User: Uchenna Eneogwe
Date Deposited: 28 Aug 2025 03:12
Last Modified: 28 Aug 2025 03:12
URI: http://eprints.gouni.edu.ng/id/eprint/5337

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