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
Pito Bacteria Fermentation Hygiene Lactobacillus Microbiology Probiotics Food safety Sorghum HACCP.
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