Identification and characterization of bacterial and fungal isolates in raw milk samples from different breeds.

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2021-10-26T13:02:49Z
dc.date.available2021-10-26T13:02:49Z
dc.date.issued2015
dc.descriptionmain articleen_US
dc.description.abstractIntroduction.This study was conducted to identify and name the fungal and bacterial isolates in raw milk samples from different breeds. Materials and methods. Milk samples were collected from White Fulani breed, New Jersey breed and the breed mixture (White Fulani and New Jersey breed). The samples were further grouped into four and were pasteurized at 71◦C for 15seconds, 66◦C for 15minutes and 61◦C for 30minutes using pasteurizer made of aluminium, stainless steel and galvanized steel Results and discussion. The raw samples were also identified and characterized for bacterial and fungal isolates; Staphylococcus aureus, Bacillus substilis, Euterobacter aerogenes, Escheria coli, Streptococcuss lactis, Proteus vulgaris, Pseudomonas aeruginose, Serratia marcescens, and Lactobacillus ferment for bacterial isolates and Aspergillus flavus, Aspergillus niger, Penicillium citrinium, Sacchanomyces Cerevisae, Paecilomyces Varioti, Penicillium Chrysogenum for fugal isolates. Staphylococcus aureus can be seen to be 78.79% present in the total samples before and after pasteurization. S. auereus was seen in the raw samples i.e. the White Fulani breed, New Jersey breed, the breed mixture and the locally fermented samples (nono), making them highest. The following percentage shows the distribution of the other bacterial present; B. subtillis (6.06%), E. aerogenes (42.42%), E coli (3.03%), S. lactis (48.48%), P. vulgaris (18.18%), P. aeruginosa (30.30%), S.marcescens (33.33%), L. fermentum (30.30%). Furthermore, the percentage distribution of the fungi present from table 4.4 are; A. flavis (54%), A. niger (18.18%), P. citrinum (21.21%), S. cerevisae (57.58%), P. varioti (15.15%), P. chrysogenum (6.06%). The best treatment combination within the scope of this research work in order to get low bacterial counts is pasteurizing at 71◦C using stainless steel for 15seconds, indicating high temperature short time pasteurization. Also, in order to get low fungi counts, the temperature of 61°C should be used for pasteurizing using a stainless steel for 30minutes. Conclusion. Nine bacterial isolates and six fungi isolates were identified and characterized in raw milk samples from the different breedsen_US
dc.identifier.otherhttp://ufj.ho.ua DOI: 10.13140/RG.2.2.12347.05923
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6751
dc.language.isoenen_US
dc.publisherNational University of Food Technologies, Kyiv, Ukraine.en_US
dc.relation.ispartofseries4;4
dc.subjectBacillusen_US
dc.subjectPenicilliumen_US
dc.subjectLactisen_US
dc.subjectLactobacillusen_US
dc.subjectAspergillusen_US
dc.titleIdentification and characterization of bacterial and fungal isolates in raw milk samples from different breeds.en_US
dc.typeArticleen_US

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