Microbial quality evaluation of Awara sold within University of Maiduguri, Borno State was carried out. Results indicates that all the samples collected from the four cardinal point were highly contaminated, The South East (Commercial Area) which is the second cardinal point had the highest total aerobic bacteria count of 9.60x10 2 CFU/g and North West (Unimaid Quarters) which is the fourth cardinal point had the lowest count of 4.53x10 2 CFU/g. South East had the highest coliform count of 3.87x10 2 CFU/g while North West had the lowest coliform count of 157x10 2 CFU/g. Total yeast ranged from 3.33x10 2 in South East to 1.07x10 2 CFU/g in South West (Acada Area). Total mould was high in South East with 2.67x10 2 CFU/g while North West had the lowest mould count of 1.00x10 2 CFU/g. Staphylococcus count was high in North East (Complex Area) which ranged from 3.57x10 2 to 1.57x10 2CFU/g in North West (Unimaid Quarters). Although all the Awara samples showed growth on various culture media with varying counts but the population was not high enough to produce effective dose. However, the need for processors of Awara to adopt strict hygiene practices cannot be overemphasized. Keywords: microbial, quality evaluation, awara, consumption Journal of Bacteriology & Mycology: Open Access Research ArticleOpen AccessMicrobial quality evaluation of awara (Soybean cheese) Samples and samplingA total of twelve (12) samples were collected from University of Maiduguri, from four cardinal points (North East, South East, South West and North West). Three (3) samples from each of the four cardinal points were collected from Awara vendors /hawkers within the university. The samples were collected aseptically in a sterile container. They were labelled and immediately transported to the laboratory for the microbial analysis as describe by Jideani and Jideani 9 (Figure 1). Figure 1 wara. Sterilization of materialsAll glass ware including conical flask, beakers, test tube, and bottles were washed thoroughly with detergents, rinsed with distilled water. They were dried and sterilized in analytical oven at temperature of 160°C for 1hour. 9 The media were also sterilized in autoclave at a temperature of 121°C for 15minutes. All materials were sterilized before being used. 9 Preparation of culture mediaNutrient agar (NA): This microbial medium was prepared by using 28g of nutrient agar powder in 1000ml of distilled water in a clean flask. The mouth of the flask was plug with non-absorbent cotton wool and then wrapped with aluminium foil, extended up to the neck of the flask. The flask was agitated gently to mix well and was place on a bunsen burner: to boil and dissolve completely. It was sterilized by autoclaving at 121°C for 15minutes and allowed to cool to 45°C. It was aseptically dispensed into pretidish. These media were used for the total bacterial aerobic plate count. 10Peptone water (PW): Peptone water was prepared by dissolving 15g of the powder in 1litre of distilled water. It was mixed well and distributed into final bot...
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