Description
ABSTRACT
An assessment of the microbial contamination of selected yoghurt sold in Onitsha Market was determined in this study using standard microbiological procedures. The physical parameters of the brands at time of purchase were also determined. The results showed that the pH values of the samples ranged from 4.29-4.56, while their temperature readings were between 8 and 170c. The mean total count of samples on Brain Heart Infusion (BHI) and De Mann Rogosa Sharpe (MRS) agar media ranged from 2.0×107 to 6.0×108 and 1.0×108 to 5.4 × 108 cfu/ml respectively. The yoghurt isolates were identified as Streptococcus and Lactobacillus species; these isolates were resistant to commonly used antibiotics and inhibited the growth of Staphylococcus aureus and Pseudomonas aeruginosa from clinical samples. No viable growth of isolates was observed in simulated gastric fluid of pH 1.5 to 2.5. Slight decrease in viable count of Lactobacillus spp. from 4.0×107 to 3.0×107 cfu/ml and Streptococcus spp. from 3.0×108 to 2.0×108 cfu/ml was observed in bile of pH 8.28 to 8.30. The isolates were recovered from faecal samples two weeks after ingestion with mean count ranging from no growth (zero) to 5.8×108 cfu/ml on MRS agar media.
The result of this study therefore indicated poor Microbiological standards of commercial yoghurts sold in Onitsha market at the time of this research. The isolates were found to exhibit some probiotic potentials and no pathogen was isolated from samples. It is recommended that strains of microorganisms that can deliver full probiotic potentials to consumers be used in commercial yoghurt production. This result underlines the need for improved hygienic measures in the processing, storage and distribution of these products to avert public health challenges.
TABLE OF CONTENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
1.2 STATEMENT OF PROBLEM
- AIMS AND OBJECTIVES
- SIGNIFICANCE OF STUDY
- LIMITATION OF THE STUDY
- RESEARCH QUESTION
- DEFINITION OF TERMS
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 CONCEPTUAL REVIEW
2.2 YOGHURT CULTURE BACTERIA
2.3 YOGHURT
2.4 HEALTH BENEFITS OF YOGHURT
2.5 YOGHURT APPEARANCE
2.6 FERMENTED MILK PRODUCTS
2.7 MILK FERMENTATION AND BIOCHEMICAL CHANGES
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 MATERIALS
3.2 METHODOLOGY
3.2.1 STUDY AREA
3.2.2 SAMPLE COLLECTION
3.3 MICROBIOLOGICAL ANALYSIS
3.3.1. PREPARATION OF MATERIALS
3.3.2. PREPARATION OF SERIAL DILUTIONS
3.3.3. ENUMERATION OF TOTAL AEROBIC BACTERIA (TEB)
3.3.4. ENUMERATION OF COLIFORM BACTERIA
3.3.5. ENUMERATION OF YEAST AND MOULDS
3.4. ISOLATION AND IDENTIFICATION OF MICROORGANISMS
3.4.1. GRAM REACTION
3.5. BIOCHEMICAL TEST
3.5.1. CATALASE TEST
3.5.2. INDOLE TEST
3.5.3. OXIDASE TEST
3.5.4. MOTILITY TEST
3.5.5. COAGULASE TEST
3.5.6. CITRATE UTILIZATION TEST
3.5.7. METHYL RED TEST
3.5.8. VOGES PROSKAUER
3.5.9. CARBOHYDRATE FERMENTATION TEST
3.6 DATA ANALYSIS
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 RESULTS
4.2 DISCUSSION
CHAPTER FIVE
5.0 SUMMARY AND CONCLUSION
5.1 SUMMARY
5.2 CONCLUSION
REFERENCE
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Yoghurt consumption has become very popular in Nigeria ever since the production of locally made yoghurt started. According to Durga et al (2016), Yoghurt in itself is a very nutritious diet for people across all age groups. Yoghurt quality varies from one producer to another as there is no well-described standard for its production. Yoghurt is described as a cultured dairy product produced by the lactic acid fermentation of milk using a combination of bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus in the ratio of 1:1(Hui, 1992). Yoghurt is made from skimmed milk usually from cows, sometimes from other animals such as goat or sheep (Miller et al., 1964). Milk from which yoghurt is made is an excellent source of protein, vitamins and minerals like calcium and some antibacterial substances such as lysozyme and lactoperoxidase, as well as large amount of lactose sugar, peptone, phosphate and nitrogen-based enzymes (Alfa-Lawal, 1984).
Although, it is a traditional beverage in the Balkans and Middle East (Ghandge et al., 2008), yoghurt is consumed by all people of all nations. Yoghurt is produced by symbiotic actions of two lactic acid bacteria, namely Streptococcus thermophilus and Lactobacillus bulgaricus which ferment lactose to lactic acid, which gives it, its sour taste (Steinkraus, 1997; Tamine and Robinson, 2004; Kumar and Mishra, 2004; WDC, 2014). Yoghurt can serve as food and plays an important role in human nutrition, health maintaining, therapeutic and dietetic functions (Younus et al., 2002; Khan et al., 2008).
The nutritional quality of yoghurt has been reported and is known to contain high-quality protein, calcium and phosphorous. Its carbohydrate can be utilized easily by those intolerant to lactose (Younus et al., 2002; Alakali et al., 2008; Ghandge et al., 2008). It is also believed that yoghurt has valuable therapeutic properties and helps in curing gastrointestinal disorders (Athar, 1986; Wolinsky, 2000; Younus et al., 2002; Vasiljevic and Shah, 2008).
Yoghurt has been described as a nutritiously balanced food containing almost all the nutrients present in milk but in a more assailable form (Anthar, 1986). Microorganisms present in fermented dairy products stabilize bowl microflora. The health claims associated with the consumption of yoghurt include alleviation of lactose intolerance, lowering of serum cholesterol level, and treatment of diarrhea and possibility of exhibiting anticancer activity (Nickerson, 1994). Yoghurt can be consumed as both food and thirst quenching beverage. Yoghurt due to its high nutritive value is susceptible to contamination by pathogenic microorganisms causing spoilage (Nickerson, and Sinskey, 1972). Yoghurts may provide additional health benefits, for example it may reduce cholesterol levels (DiRienzo, 2000). Study suggested that certain diseases with gastrointestinal tract such as lactose intolerance, diarrhea, colon cancer and other bacterial infection were inhibited through high consumption of yoghurt (Dave and Shah, 1997). Molds and yeasts are the primary contaminants in yoghurt produced commercially in Nigeria. They are responsible for off-flavor, loss of texture quality due to gas production and package swelling and shrinkage (Suriyarachichi, and Fleet, 1981).
1.2 STATEMENT OF PROBLEM
Food is one of the vehicle involved in the transmission of diseases. Microorganisms like all other living things need food to grow and reproduce. As a result of this, contaminating microorganism consume the chemical components of food and later replace them with metabolic products, which are capable of altering the texture, tenderness, flavor and color of food, or even cause loss nutritional value or become unpleasant and harmful to consumers. Millions of people die every year as a result of food borne diseases and about 5000 victims die every year (CDC, 2004).
Poor food handling is largely responsible for food contamination with bacteria, fungi, and protozoa being the major contaminants and their presence in food causes a wide range of diseases. The effect of these microorganisms has been mild, severe or fatal depending on the ineffective dose (CDC, 2004).
1.3 AIMS AND OBJECTIVES
This study was conducted with the aim of investigating the microbiological quality of yoghurt
The objectives are:
- To investigate the microbiological contamination and qualities of yoghurt sold in Onitsha roundabout.
- To investigate the nutritional qualities of yoghurt sold in Onitsha roundabout.
- To come out with a recommendation that will reduce the microorganisms load.
1.4 SIGNIFICANCE OF STUDY
The research work will enable us to know the types of microorganisms associated with yoghurt sold in Onitsha roundabout. The result obtained will be used to create awareness and educate the public about the possibility of contamination of yoghurt produced.
This study will help every small and large-scale yoghurt producer to maintain adequate hygienic condition to make the good quality and healthy yoghurt which will reduce the microorganisms load.
1.5 LIMITATION OF THE STUDY
Microorganism can contaminate all foods and drinks we consume daily but this particular work focus mainly on the microbial contamination of yoghurt.
1.7 RESEARCH QUESTIONS
At the end of this work, student involved shall be able to give answers to the following questions:
- What are the 4 types of microorganisms?
- What is microorganism?
- What type of bacteria is commonly found in yoghurt?
1.8 DEFINITION OF TERMS
i. Microorganism: is an organism that is so small that it is microscopic (invisible to the naked eye).
ii. Microbiological contamination: refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.
1.9 PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
Reviews
There are no reviews yet.