Frontiers of Agriculture and Food Technology

Frontiers of Agriculture and Food Technology Vol. 1 (5), pp. 051-053, May, 2013. International Scholars Journals

Full Length Research Paper

Evaluation of some Micro organisms in commercially produced yoghurt for retailed in Minna, Niger State

Oseni H. Abiodun

Department of Microbiology, Obafemi Awolowo University, P.O.Box 2541, Ile Ife, Osun State, Nigeria. Email: [email protected]

Accepted 11 April, 2013

Abstract 

Five samples each of twenty brands of commercially produced yoghurt were purchased randomly from different provision stores within Minna. The results showed that the total bacterial count ranged from 1.0 x 10⁷ to 9.4 x 10⁷ cfu/ml. The organisms isolated included species of Staphylococcus, Lactobacillus, Enterobacter and Bacillus, for bacteria, and species of Aspergillus, Fusarium, Candida, Penicillium, Cephalosporium and Mucor for fungi. However, species of Bacillus and Aspergillus were isolated the most frequently. The result revealed that yoghurt commercially produce in Minna are of high quality. All effort should be geared toward sustaining it.

Key words: Yoghurt, commercially, bifidobacteria, probiotic, lactobacili.