Study on Yoghurt Production Using Bacterial Isolate from Commercially Available Yoghurt

Student: Peter Oluwatimilehin Asaolu (Project, 2025)
Department of Microbiology
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

Yogurt is a fermented drink known for its substantial health benefits, particularly in preventing digestive problems, boosting immunity, and increasing lactose tolerance for those who have lactose intolerant. The goal of this study is to produce yogurt using bacterial isolates from commercially available yogurt. Yogurt sample is analysed for the microbial load. The microorganisms present were also isolate and characterized using standard bacterial characterization method.The morphological characterization of the isolates obtained from commercial yoghurt sample has a large, medium and small size. They present circular and irregular shape. Creamy, whitish and pinkish coloration was observed in all the isolates. The molecular characterization ofthe isolates obtained from commercial yoghurt sample revealed the presence of Lactococcus taiwanensis, Lactococcus lactis, Fusarium oxysporun and Aspergillus niger. Results indicated that isolated starter cultures have potential as commercial
starters to improve the quality of yoghurt.

Keywords
yoghurt yogurt isolates bacterial sample characterization commercial isolate commercially available
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