DOI: 10.36347/sjams.2014.v02i06.047

Pages: 3071-3075

Yogurt is a commonly consumed drink because of its energy constituent and health benefit. This study examined the bacteria present in yoghurt sold in Awka, a metropolis South east Nigeria. Undesirable microbes that can cause spoilage of dairy products include Gram-negative psychrotrophs, coliforms, and lactic acid bacteria. The bacteriological quality of some yoghurt sold at different outlets in Awka metropolis in Anambra state was assessed. Five different brands of commercially prepared yoghurt were purchased and analyzed in the laboratory using standard laboratory methods. Four of the samples recorded growth in the range of 3.2 x 105 to 9.0 x 105 cfu/ml. After biochemical characterization, Bacillus sp, Staphylococcus sp, Streptococcus sp, Klebsiella sp and Pseudomonas sp, were the bacteria isolated. The result showed that many of the yogurts were contaminated by microorganisms that have public health implications. Thus, the yoghurts sold in Awka have poor bacteriological quality. Therefore, the attention of the appropriate government agencies is needed to ensure that adequate hygiene is maintained during preparation, processing, storage and distribution of yoghurts to produce high quality products that will not pose a health risk to the consumers.