ABSTRACT

Popular beverage yogurt is well-known for its high nutritional value and many health benefits. This study concentrated on the microbial makeup of yogurt that is served at the University of Benin, which is located in Benin City, one of the largest cities in South-South Nigeria. Dairy products can become spoiled by harmful bacteria like lactic acid bacteria, coliforms, and Gram-negative psychrotrophs. The University of Benin evaluated the microbiological quality of different brands of yogurt that were sold at different stores. Five different commercially manufactured yogurt brands were subjected to standard laboratory tests. In yogurt samples, the total number of heterotrophic bacteria varied from 3.2 x 105 to 9.0 x 105 cfu/ml. The isolated bacteria were identified as Streptococcus thermophilus, Lactobacillus lactis, S. aureus, and Serratia sp. after biochemical analysis. All isolates showed 100% resistance to Pefloxacin, Gentamicin, Augmentin, Streptomycin, Saprifloxacin, Amoxacillin, and Ciprofloxacin, according to tests for antibiotic susceptibility. The findings indicated that several yogurts were contaminated with microorganisms that could have adverse effects on public health. Consequently, the yogurt sold at the University of Benin demonstrated substandard microbiological quality. It is essential for relevant government bodies to prioritize appropriate hygiene practices throughout the preparation, processing, storage, and distribution of yogurt to ensure the production of safe, high-quality products that do not jeopardize consumer health.