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A. B. Yakubu1, A. A. Shehu1, A. F. Umar2, I. E. Farida1, S. F. Umar1, U. Y. Yahaya1
1Department of Microbiology, Kano University of Science and Technology, Wudil
2Department of biological sciences, Abubakar Tafawa Balewa University, Bauchi
*Address for Corresponding Author
A. B. Yakubu
Department of Microbiology, Kano University of Science and Technology, Wudil
Objective: This research was carried out to determined microbial counts and microbial profile of Soya beans curd (Awara) sold in the study area. Material and methods: total of fifty (50) samples of Awara were purchased from different locations of Wudil town within the period of eight weeks, in which ten (10) samples were purchased for the first week up to week eight with the interval of two weeks between each samples collections. The samples were blended, serially diluted and subjected to microbiological analyses using; aerobic plate counts, staphylococcal counts, the most probable number techniques for the detection of coliform, yeast counts, and mold counts. Discrete colonies were further subjected to Gram’s staining and standard biochemical test for identification. Results: The results of aerobic mesophilic bacterial counts showed that the samples contained mean counts ranging from 9.48×103 to 5.07×105cfu/ml. The result of staphylococcal counts showed that the samples contained mean counts ranging from 1.7×103 to 1.57×104cfu/ml. The result of yeast counts showed that the samples contained mean counts ranging from 1.13×102 to 6.64×102cfu/ml. The result of mold counts shows that the samples contained mean counts ranging from 3.54×102 to 1.25×103cfu/ml. The result of coliform counts using the most probable number shows that the samples contained mean coliform per g within the range of 4.36 to 35.92MPN/g. The overall results of this study indicated that, all the samples had mean aerobic mesophilic bacterial counts within the standard limits set by FAO, (2020), that is 105 cfu/g, also all the samples had total mean yeast and mold counts within the acceptable limits set by AOAC (2020) which is 104cfu/g. Biochemical characterization of the bacterial isolates obtained from the study revealed the presence of Staphylococcus aureus (26.5%), Escherichia coli (17.1%), Salmonella sp (16.2%), Shigella sp (9.4%), Pseudomonas sp (17.1%) and Vibrio sp (10.3%). Morphological characteristics, microscopy and fermentation of carbon source by the yeast isolates obtained from the study revealed the presence of C. albicans (32.8%), C. cerevisiae (39.7%) and D. hansennii (26.7%). Morphological characteristics and microscopy of mold isolates from the study also revealed the presence of Aspergillus flavus (21.8%), Aspergillus fumigatus (19.0%), Aspergilus niger (23.2%), Mucor sp (19.7%) and Rhizopus sp (16.2%). Conclusion: The presence of a host pathogenic bacteria and fungi (mold and yeast) in Awara samples examined poses a serious threat to consumers that can lead to the out break of infections. This calls for the need to regulate the activities of Awara sellers in Wudil town coupled with campaign for improved personal hygiene of the sellers so as to safe guard the healthy condition of general public in Wudil town Kano State.
Keywords: Microbiological, quality, counts, soya bean curd, Wudil town