Isolation and characterization of heterotrophic micro-organisms and dominant Lactic Acid Bacteria (LAB)from different brands of yoghurt and ice cream
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Merit Research Journals
Abstract
Description
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.
Keywords
Q Science (General), QH301 Biology, QR Microbiology