Full Length Research Paper

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

W. Braide*¹, I. U. Offor-Emenike² and S. U. Oranusi¹

¹Department of Microbiology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
²Department of Biology, Alvan Ikoku Federal College of Education, Owerri, Imo State, Nigeria.

*Corresponding Author E-mail: wesleybraide2005@yahoo.com; Tel.:+234-0803-7100964

Accepted September 02, 2013
 

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 produce toxins of 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 Streptococcus thermophilus and Lactobacillus bulgaricus dominated in the 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 critical control points should be considered.

Keywords: Yoghurt, Ice cream, Microbial quality, Dominant LAB.