Isolation and identification of microorganisms responsible for yogurt spoilage

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Isolation and identification of microorganisms responsible for yogurt spoilage

ABSTRACT

Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was revealed that yoghurt was devoid of microbes while milk, locally prepared cheese and cheese water harboured microbes. Locally prepared cheeses, cheese water, yoghurt and peak canned milk samples were collected at Iloro market at Igbajo, Osun State, and the laboratory analysis was carried out at Microbiology Laboratory of College of Health Science, Ladoke Akintola University of Technology Oshogbo, Osun State. Potato Dextrose Agar, Nutrient Agar, MacConkey Agar, were used in culturing the samples to isolate and identify bacteria which includes; species of Klebsiella speciesCandida albican, Pseudomonas aeruginosa. Milk contain bacteria contamination, Cheese and Cheese water contain fungi and bacteria contamination while Yoghurt was contamination free.

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