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.
| Published in | International Journal of Microbiology and Biotechnology (Volume 2, Issue 2) |
| DOI | 10.11648/j.ijmb.20170202.16 |
| Page(s) | 93-101 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Baobab, Lactobacillus bulgaricus, Yoghurt, Fermentation
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APA Style
Zakari Mukhtar Aisha, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai, Aliyu Isah Moriki. (2017). Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus. International Journal of Microbiology and Biotechnology, 2(2), 93-101. https://doi.org/10.11648/j.ijmb.20170202.16
ACS Style
Zakari Mukhtar Aisha; Orukotan Abimbola Ayodeji; Mohammed Sani Sambo Datsugwai; Aliyu Isah Moriki. Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus. Int. J. Microbiol. Biotechnol. 2017, 2(2), 93-101. doi: 10.11648/j.ijmb.20170202.16
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Download@article{10.11648/j.ijmb.20170202.16,
author = {Zakari Mukhtar Aisha and Orukotan Abimbola Ayodeji and Mohammed Sani Sambo Datsugwai and Aliyu Isah Moriki},
title = {Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus},
journal = {International Journal of Microbiology and Biotechnology},
volume = {2},
number = {2},
pages = {93-101},
doi = {10.11648/j.ijmb.20170202.16},
url = {https://doi.org/10.11648/j.ijmb.20170202.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170202.16},
abstract = {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.},
year = {2017}
}
TY - JOUR T1 - Microbiological Analysis of Baobab Yoghurt Produced Using Lactobacillus bulgaricus AU - Zakari Mukhtar Aisha AU - Orukotan Abimbola Ayodeji AU - Mohammed Sani Sambo Datsugwai AU - Aliyu Isah Moriki Y1 - 2017/02/18 PY - 2017 N1 - https://doi.org/10.11648/j.ijmb.20170202.16 DO - 10.11648/j.ijmb.20170202.16 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 93 EP - 101 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20170202.16 AB - 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. VL - 2 IS - 2 ER -
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