Isolation, Characterization and Identification of Bacteria Associated With Local Drink (pito)
Student: Precious Oluwadamilola Solomon (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.
Abstract
This research investigated the microbial composition, nutritional benefits, and safety risks of pito, a traditional West African fermented drink. Using microbiological and biochemical methods, bacteria such as Lactobacillus, Streptococcus, and Leuconostoc were identified as dominant beneficial organisms, while E. coli and Staphylococcus aureus were potential pathogens. The study highlights that pito is nutritionally rich in B-vitamins, amino acids, and antioxidants, but hygiene issues can introduce harmful microbes. It recommends standardized fermentation using starter cultures and implementation of HACCP for improved safety.
Keywords
For the full publication, please contact the author directly at: precioussol1234@gmail.com
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Institutions
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 214
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15