Dr Okafor Arthur Chinedu and Agu K.C.1*, Archibong E. J1., Anekwe D.C, Ago C.A, Awah N.S   (Published 2014)

Dr Arthur Chinedu
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Abstract: Yogurt is a commonly consumed drink because of its energy constituent and health benefit. This study
examined the bacteria present in yoghurt sold in Awka, a metropolis South east Nigeria. Undesirable microbes that can
cause spoilage of dairy products include Gram-negative psychrotrophs, coliforms, and lactic acid bacteria.
The bacteriological quality of some yoghurt sold at different outlets in Awka metropolis in Anambra state was assessed.
Five different brands of commercially prepared yoghurt were purchased and analyzed in the laboratory using standard
laboratory methods. Four of the samples recorded growth in the range of 3.2 x 105 to 9.0 x 105 cfu/ml. After biochemical
characterization, Bacillus sp, Staphylococcus sp, Streptococcus sp, Klebsiella sp and Pseudomonas sp, were the bacteria
isolated. The result showed that many of the yogurts were contaminated by microorganisms that have public health
implications. Thus, the yoghurts sold in Awka have poor bacteriological quality. Therefore, the attention of the
appropriate government agencies is needed to ensure that adequate hygiene is maintained during preparation, processing,
storage and distribution of yoghurts to produce high quality products that will not pose a health risk to the consumers.

Item Type: Journal article(non-copyrighted)
Format: PDF document,   302.38 KB
Copyright: Creative Commons LicenseCreative Commons license
Keywords: Bacteriological quality, Yoghurt, Dairy products, Contamination
Department: Natural Science
Field of Study: Biology
Uploaded By: Enoyoze Esosa
Date Added: 15 Feb 2019 1:30pm
Last Modified: 15 Feb 2019
Journal URL:

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