Isolation and characterization of heterotrophic micro-organisms and dominant Lactic Acid Bacteria (LAB)from different brands of yoghurt and ice cream

Braide, W. and Offor-Emenike, I.U and Oranusi, S. U. (2014) Isolation and characterization of heterotrophic micro-organisms and dominant Lactic Acid Bacteria (LAB)from different brands of yoghurt and ice cream. Merit Research Journal of Food Science and Technology, 2 (1). 001-007. ISSN 2354-2527

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Abstract

Different brands of yoghurt and ice cream were analyzed microbiologically. Routine laboratory procedure was adopted using standard methods and microbiological media. High microbial counts indicate gross contamination with both pathogenic bacteria and fungi. Staphylococcus aureus and Bacillus cereus medical and health importance. Mycotoxin producing moulds such as Aspergillus and Penicillium species were also isolated. Food borne illnesses associated with these bacteria and fungi has been documented. Lactic acid bacteria such as thermophilus and Lactobacillus bulgaricus products analyzed. Other lactic acid bacteria with probiotic potential were also isolated. Although yoghurt and ice cream rich are in food nutrients and live organisms of health benefits, if inadequately processed and consumed will be detrimental to human health. To ensure high quality, safe and acceptable products, good manufacturing practices that highlight the critica should be considered.

Item Type:	Article
Uncontrolled Keywords:	Yoghurt, Ice cream, Microbial quality, Dominant LAB
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mrs Hannah Akinwumi
Date Deposited:	19 Mar 2015 08:45
Last Modified:	19 Mar 2015 08:45
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/4060

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