Microbiological quality of locally fermented milk (nono) and fermented milk-cereal mixture (fura da nono) drink in Bauchi, a Nigerian city

Abstract

Fura da nono, fura and nono samples obtained from three areas in Bauchi metropolis were analysed to determine their microbial quality, the moisture content, pH and titratable acidity. The analysed samples were found contaminated with coliforms. The identified bacterial isolates from the products were Staphylococcus aureus, Micrococcus luteus, Escherichia coli, Enterobacter sp, Streptococcus sp, Bacilus cereus and Lactobacillus sp. The fungal isolate includes yeast Sacharomyces cerevisae and mold species of Aspergillus flavus and Rhizopus nigricans. The average microbial load of bacteria isolates from the samples ranges between 3.0 -4.7 x 104 acfu/ml., for fungal isolates it ranges between 1.0x104 to 2.9x104 cfu/ml and yeast counts from 0.0 x104 cfu/ml in fura to 5.3 x104 cfu/ml in fura da nono.


The Journal of Food Technology in Africa Volume 6 No.3, 2001, pp. 87-89



KEY WORDS:

Microbiological quality, nono, fura da nono, molds