Microbial quality of some commercial yoghurt samples in Awka Metropolis, Anambra State, Nigeria

Abstract

Microbiological quality of ten commercial samples representing ten different brands of yoghurt marketed in Awka metropolis, Anambra State was assessed using standard microbiological procedures. The analysis carried out was aimed at determining the presence and level of both
bacterial and fungal contaminants in the various brands of yoghurt analyzed. Isolation was done using pour plate and streaking methods. The total bacterial and fungal counts were determined. The mean bacterial counts ranged from 2.0 x 10-4 to 11.0 x 104 CFU/ml, while the mean fungal counts ranged from 1.0 x 104 to 10.0 x 104 CFU/ml. Brand B had the highest bacterial count while brands C and F had the least. Brand B equally had the highest fungal count while brands A, C, F, G and H had very low counts. Included Aspergillus sp., Fusarium sp., Penicillium sp.,
Candida sp., Staphylococcus sp., Bacillus sp., Lactobacillus sp., Klebsiella sp. and Streptococcus sp. However, Staphylococcus and Fusarium species were the most frequently isolated. These organisms may have  contaminated the samples through the environment and the handlers.

Key words: Yoghurt, Bacteria, Fungi, Probiotic, Contamination, Examination