Nwagu Tochukwu Nwamaka* and Amadi Emmanuel Chike
The demand for fermented dairies is on the increase in developing countries following consumer awareness of some of the health benefits attributed to prolonged intake. Eight samples of yoghurt produced from Enugu, Eastern Nigeria was collected from various locations. Samples were incubated using various media for the isolation, identification and enumeration of the bacteria population within the yoghurt. Reports indicated that total viable count of bacteria was in the range of 1.4 x 106 – 2.2 x 107 cfu /ml. Not all bacterial isolates were lactose fermenters. Members of the genus Staphylococcus, Aeromonas, Klebsiella, Pseudomonas, Bacillus, Streptococcus and Lactobacillus were isolated with 100, 25, 50, 33.3, 25, 12.5 and 25% frequency of occurrence, respectively. Viable counts of lactic acid bacteria were low indicating that probiotics effect following consumption may be poor. Occurrence of pathogenic organisms indicates improper handling and inadequate sanitary measures. More care should be taken during yoghurt fermentation.
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