ABSTRACT
Yoghurts are regarded as ready to drink foods commonly taken for energy production and good health, all over the world, especially in Nigeria. Five yoghurt samples were selected for this research work. The Yoghurts samples were procured from different vendors within Uselu Metropolis, Benin City, Edo State. A total of five bacterial isolates were detected and obtained from the samples. The bacterial isolates were characterized and identified using cultural, morphological and biochemical methods. From the result obtained, the pH of the different samples ranged from 3.58 – 4.32, while the temperature ranged from 30.0 – 31.0°C. Total heterotrophic bacterial count ranged from 3.30 × 10² - 5.20 × 10⁵ CFU/ml. Using standard cultural, morphological and biochemical characteristics, the organisms obtained include; Bacillus subtilis, Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus lactis and Pseudomonas 13 aeruginosa. The organisms were resistance to rocephin, septrin, ampiclox, erythromycin, gentamycin and were susceptible to pefloxacin, sparfloxacin, tarivid, amoxacillin and septrin. This study has shown that contamination of yoghurt particularly from retailers is on the rise. Therefore, government in collaboration with National Agency for Food and Drug Administration and Control (NAFDAC) should look into food processing.
