Isolation and characterization of heterotrophic micro-organisms and dominant Lactic Acid Bacteria (LAB)from different brands of yoghurt and ice cream

摘要

Different brands of yoghurt and ice cream were analyzedudmicrobiologically. Routine laboratory procedure was adopted usingudstandard methods and microbiological media. High microbial countsudindicate gross contamination with both pathogenic bacteria andudfungi. Staphylococcus aureus and Bacillus cereusudmedical and health importance. Mycotoxin producing moulds suchudas Aspergillus and Penicillium species were also isolated. Foodudborne illnesses associated with these bacteria and fungi has beenuddocumented. Lactic acid bacteria such asudthermophilus and Lactobacillus bulgaricusudproducts analyzed. Other lactic acid bacteria with probiotic potentialudwere also isolated. Although yoghurt and ice cream rich are in foodudnutrients and live organisms of health benefits, if inadequatelyudprocessed and consumed will be detrimental to human health. Toudensure high quality, safe and acceptable products, goodudmanufacturing practices that highlight the criticaudshould be considered.