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
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 8
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Maritime University, Okerenkoko, Delta State 1
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 3
- Nnamdi Azikiwe University, Awka, Anambra State 98
- Northwest University, Kano, Kano State 179