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BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY PREPARED
YOGHURT
ABSTRACT
Bacteriological assessment of commercially prepared yoghurt
was carried out. The pour plate technique was employed using Nutrient Agar, de
Man Rogosa Sharpé (MRS) and CLED (Cystein, Lactose, and Electrolyte Deficient
Agar) for bacteria. Gram staining and biochemical tests were carried out to
identify the bacterial organisms isolated. Out of the five samples of yoghurt
analyzed, the total viable bacterial count ranged from 1.5 x 102 to 6.5 x
102cfu/ml. The organisms isolated from the five different brands of yoghurt
include species ofStaphylococcus, Lactobacillus, Streptococcus, Escherichia
coli, and Bacillus. Sample E (fantastic yoghurt) had the highest bacteria count
range from (4.5 x 102 to 6.5 x 102 cfu/ml).Bacillus spp was the most isolated
organisms in the product.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF
THE STUDY
Diary foods provide and ideal food system for the delivery of
beneficial bacteria to the human gut. Given the suitable environment that milk
and certain dairy products including yoghurt and cheese) provided, it promotes
growth and support viability of these cultures. Diary products such as yoghurt
contain ‘probiotic” cultures, e.g Lactobacilli and which are currently among
the best known examples of functional food”. Their associated health claims
range from alleviation of symptoms of lactose intolerance, treatment of
diarrhea, cancer suppression and reduction of blood cholesterol (McDonagh et
al, 2007).
Yoghurt is a cultured diary product produced by lactic acid
fermentation of milk and is also a means of preserving the nutrients in milk
(Hui, 2002; Chandan, 2009). It is generally known as cultured milk, as it is
derived from the action of bacterial on all or part of the lactose to produce
lactic acid, carbon dioxide, acetic acid, diacetyl, acetaldehyde and several
other components that gives the product its characteristic fresh taste (Tamine
and Robinson, 2004). It is produced by the lactic fermentation of milk using a
combination of bacteria suchLactobacillus bulgaricus and Streptococcus
thermophilus (Hui, 2002) and is consumed as a food and thirst quenching
beverage (Alfa-Lawal, 2004).
Yoghurt has also been described as a notoriously balanced
food containing almost the nutrients present in milk but in a more assimilable
form and they can be produced from skimmed or whole milk and there is a large
range of flavours available commercially (Anthar, 2006).
Fermented milks, like fresh milk from which they are
produced, are liable to contamination. The primary contaminants in yoghurt
produced commercially in Nigeria are various bacteria general (Surriayarachchi
and Fleet, 2001) which includeBacillus spp which has been found to be the major
contaminant of commercially prepared yoghurt. This could be probably be because
of easy distribution of their spores in the environment. The spores can
withstand harsh environment condition. Bacteria present in yoghurt utilize some
of the acid and produce corresponding decreases in the acidity which may favour
the growth of putrefactive bacteria (McDonagh et al, 2007).
1.1 OBJECTIVE OF
THE STUDY
1) To
determine bacteriological safety of yoghurt.
2) To isolate
bacterial organisms from yoghurt
3) To determine the bacterial load of yoghurt
1.2 STATEMENT OF
PROBLEM
Some yoghurt have been found to loose their taste and produce
uncharacteristic odour before their expiry date which may be as a result of
contamination through the processing line, packaging and or poor handling.
Bacterial infestation has been reported among consumers of yoghurt leading to
vomiting, diarrhea, stomach upset and flatulence.
1.3 SIGNIFICANCE OF
THE STUDY
The result of this research work would reveal the microbial
safety of the yoghurt sample. Also the yoghurt commercially retailed in Enugu
is of high quality and all effort should be made to sustain the standard.
1.4 LIMITATION OF
THE STUDIES
This research work was limited to bacteriological assessment
of some commercial prepared yoghurt retailed in Enugu Metropolis. The cost of
media and reagent was high thereby limiting the number of samples for the
research work.
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