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
For the full publication, please contact the author directly at: asaolupetertimi@gmail.com
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11