Volume 2, Issue 2, May 2017, Page: 93-101
Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus
Zakari Mukhtar Aisha, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Mohammed Sani Sambo Datsugwai, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Aliyu Isah Moriki, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Received: Nov. 15, 2016;       Accepted: Jan. 17, 2017;       Published: Feb. 18, 2017
DOI: 10.11648/j.ijmb.20170202.16      View  3573      Downloads  160
This research was carried out to determine the microbial loads on Baobab Yoghurt produced using Lactobacilus bulgaricus. Lactobacilus bulgaricus was isolated from fermented cow milk and was identified using Analytical Profile Index 50 CH kit. Four fifty grams of powdered Baobab was formulated with 1L of sterile water and 1L of milk emulsion was added after which the Lactobacilus bulgaricus was inoculated using 0.5 macfarlane standard, it was allowed to ferment for 9h. The pH and TTA of the finished product was recorded as 3.34 and 1.089 respectively. The microbial was observed using MRS media, Nutrient agar and PDA and the following results were observed; 2.52 x 102, 2.06 x 102, <10 respectively. The identified microorganisms are Lactic acid bacteria and Saccharomyces species. All the results were within the acceptable limits set by NAFDAC. The reason for the low fungal count is owed to the lower pH of the yoghurt.
Baobab, Lactobacillus bulgaricus, Yoghurt, Fermentation
To cite this article
Zakari Mukhtar Aisha, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai, Aliyu Isah Moriki, Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus, International Journal of Microbiology and Biotechnology. Vol. 2, No. 2, 2017, pp. 93-101. doi: 10.11648/j.ijmb.20170202.16
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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