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2010 (Vol. 1, Issue: 2)
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 

Key words:  Nigeria, pH production, L. bulgaricus, S. lactis, S. cerevisiae, yogurts,
Vol. 1 , (2): 34-38
Submitted Accepted Published
2010 August, 09 2010 September, 01 2010 December, 15
Abstract:

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 itsí 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.
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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, 2010. Microbial Assessment and Microbiological Quality of Some Commercially Prepared Yoghurt Retailed in Ibadan, Oyo State, Southwestern Nigeria.  British Journal of Dairy Sciences, 1(2): 34-38.
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