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
- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 239
- University of Ibadan, Ibadan, Oyo State 14