MICROBIOLOGICAL AND PHYSIOCHEMICAL ASSESSMENT OF STREET VENDED FRIED SOYABEAN CHEESE SOLD WITHIN ILORIN METROPOLIS, NIGERIA.
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Date
2016-03
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Science, Technology, Mathematics and Education (JOSTMED)
Abstract
The microbiological and physicochemical quality of street vended fried soyabean cheese
products from five different locations was assessed. Standard pour plate technique was used
to examine the microbial load of the soyabean cheese. The pH ranged from 6.48 + 0.241 –
6.58 + 0.192, Moisture content ranged from 13.94% + 0.152 – 14.22% + 0.179. The viable
bacterial counts ranged from 7.0 to 61 x 105 cfu/g, while the fungal load ranged from 1 to
40 x 103 cfu/g. Eight bacteria species were isolated and identified as Bacillus subtilis,
Escherichia coli, Micrococcus sp., Proteus vulgaris, Pseudomonas aeruginosa,
Staphylococcus aureus, Enterobacter aerogenes and Klebsiella pneumoniae. Similarly, four
fungal species were isolated and identified as Mucor racemosus, Aspergillus fumigatus,
Saccharomyces cerevisiae, and Rhizopus stolonifer. The results suggest that the soyabean
cheese samples were contaminated with pathogenic microorganisms and could cause health
hazard to the consumers. There is the need to improve personal hygiene and environmental
sanitation during and after production of the soyabean cheese.
Description
Keywords
Soyabean cheese, Quality, Bacteria, Fungi, microbial quality
Citation
Odebisi-Omokanye et al., 2016