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Abstract
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Article Information:
Microbial Assessment and Microbiological Quality of Some Commercially Prepared Yoghurt Retailed in Ibadan, Oyo State, Southwestern Nigeria
J.A. Alli, A. Oluwadun, I.O. Okonko, O.E. Fagade, A.F. Kolade and V.O. Ogunleye
Corresponding Author: J.A. Alli
Submitted: 2010 August, 09
Accepted: 2010 September, 01
Published: 2010 December, 15 |
Abstract:
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Yogurts are ready to drink foods commonly taken for energy production and for health in N igeria
but there is paucity of studies done to evaluate their food safety. Therefore this study was carried out to
determine the microflora of som e available yogurts sold in Ibadan. Twenty types of commercially prepared
yogurt products were purchased, from Ibadan in Oyo State, Nigeria and its’ environs, transported, processed
and analyzed using standard laboratory methods. A total of 25 different organisms were isolated from 20 yogurt
samples with Lactobacillus bulgaricus, Streptococcus lactis and Saccharomyces cerevisiae each being the most
frequently isolated with frequency of 16.0%. They were also tested to show if their pH production was lactosedependent.
There were significant decline in pH in tryptone soy broth (t = -13.88, p<0.05), peptone with lactose
(t = -16.61, p<0.05), and peptone containing milk and lactose (t = -10.41, p< 0.05). This study has shown that
most yogurts in Ibadan contain probiotics isolates including L. bulgaricus, S. lactis and S. cerevisiae, which
are therefore, beneficial for human consumption.
Key words: Nigeria, pH production, L. bulgaricus, S. lactis, S. cerevisiae, yogurts,
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Cite this Reference:
J.A. Alli, A. Oluwadun, I.O. Okonko, O.E. Fagade, A.F. Kolade and V.O. Ogunleye, . Microbial Assessment and Microbiological Quality of Some Commercially Prepared Yoghurt Retailed in Ibadan, Oyo State, Southwestern Nigeria. British Journal of Dairy Sciences, (2): 34-38.
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ISSN (Online): 2044-2440
ISSN (Print): 2044-2432 |
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