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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 3, 2001, pp. 87-89 		Bioline Code: ft01023
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 3, 2001, pp. 87-89

 en Microbiological quality of locally fermented milk (nono) and fermented milk-cereal mixture (fura da nono) drink in Bauchi, a Nigerian city
A. A. Adebesin N. A. Amusa, and S. O. Fagade

Abstract

Fura da nono, fura and nono samples obtained from three areas in Bauchi metropolis were analysed to determine their microbial quality, the moisture content, pH and titratable acidity. The analysed samples were found contaminated with coliforms. The identified bacterial isolates from the products were Staphylococcus aureus check for this species in other resources , Micrococcus luteus check for this species in other resources , Escherichia coli check for this species in other resources , Enterobacter check for this species in other resources sp, Streptococcus check for this species in other resources sp, Bacilus cereus check for this species in other resources and Lactobacillus check for this species in other resources sp. The fungal isolate includes yeast Sacharomyces cerevisae check for this species in other resources and mold species of Aspergillus flavus check for this species in other resources and Rhizopus nigricans check for this species in other resources . The average microbial load of bacteria isolates from the samples ranges between 3.0 -4.7 x 104 cfu/ml., for fungal isolates it ranges between 1.0x104 to 2.9x104 cfu/ml and yeast counts from 0.0 x104 cfu/ml in fura to 5.3 x104 cfu/ml in fura da nono.

Keywords
Microbiological quality, nono, fura da nono, mold

 
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