Evaluation of some Micro organisms in commercially produced yoghurt for retailed in Minna, Niger State

Abstract

Five samples each of twenty brands of commercially produced yoghurt were purchased randomly from 
different provision stores within Minna. The results showed that the total bacterial count ranged from 
1.0 x 107 to 9.4 x 107 cfu/ml. The organisms isolated included species of Staphylococcus, Lactobacillus, 
Enterobacter and Bacillus, for bacteria, and species of Aspergillus, Fusarium, Candida, Penicillium, 
Cephalosporium and Mucor for fungi. However, species of Bacillus and Aspergillus were isolated the 
most frequently. The result revealed that yoghurt commercially produce in Minna are of high quality. All 
effort should be geared toward sustaining it.