Abstract
Yoghurt has been taken as a drink or prepared together with Fura in the northern part of Nigerian due to the quality of nutrients present. Five different commercial Yoghurts namely; Hamdala, Rufaida, Gamji, Alhilal and Batulah were purchased from distributors in Birnin Kebbi, metropolis. Using culture growth medium (Potato dextrose Agar) and poured plate method fungi were analyzed. A total of five (5) fungal species were isolated and identified from the samples as; Aspergillus niger, Aspergillus fumigatus, Penicillium, Fusarium species and Mucor species. The results obtained from the samples analyzed showed that, Yoghurts samples had the range of fungal load 1.2 x 105 as lowest in Gamji and Hamdala Yoghurts companies and 8.0 x 106 as the highest fungal count in Batula, Alhalal and Rufaida companies in some of the samples analyzed. The highest levels of fungal species identified from this study could be attributed to the poor processing method, environment, equipment used and preservation method adopted by these industries. Thus, there is need for these Yoghurts industries to improve on the quality of their products by improving their processing method, proper hygienic environment, personnel as well as proper storing method.
Key words: Keywords: Fungi, Commercial Yoghurt and Birnin Kebbi
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