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Microbial Quality of Kunnu-Zaki Beverage Sold in Ile-Ife, Osun State

DOI: 10.3923/jftech.2012.4.7

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Abstract:

Fermented foods are estimated to constitute about a quarter of the foods consumed worldwide. These foods help in improving nutritional value and safety against bacterial pathogens. Pathogens have however been isolated from some fermented beverages and so, the microbial quality of Kunnu-zaki beverage produced and sold in some locations in Ile-Ife was determined. Five samples of kunnu were collected in duplicate from five different locations. Viable count, coliform count, isolation and characterization of isolates in the sample were done. Antibiotics susceptibility of the isolates was done thereafter. The kunnu samples were serially diluted and these were inoculated into nutrient agar, lactose and MacConkey broth for viable and coliform count, respectively. Isolation and characterization were done using various selective and differential media. The second sample has the highest viable count with 1.79x105 cfu mL-1. All the samples collected were positive for coliform count. Nine different enteric bacteria were isolated with 46.2% of the bacteria being coliform bacteria. The organisms isolated include Escherichia coli, Citrobacter freundi, Shigella sonnei, Salmonella sp. and Proteus mirabilis. Antibiotics sensitivity profile revealed that the most susceptible antibiotics to all the isolates was ofloxacin with 92.3% of the isolates sensitive to it while the least susceptible antibiotics was amoxicillin having 15.4% of the isolates sensitive to the antibiotics. Citrobacter freundii isolated from the first kunnu sample was resistant to all the antibiotics used while Providential alcalifaciens isolated from the third kunnu sample was sensitive to all the antibiotics.

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