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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- University of Ilorin, Kwara State 400
- University of Jos, Jos, Plateau State 19
- University of Lagos 18
- University of Maiduguri ( - Elearning), Maiduguri, Borno State 3
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- University of Nigeria, Nsukka, Enugu State 269
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