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- W3141586051 abstract "The high consumption rate of soft cheese and manner of cheese production in Nigeria prompted the need to determine the microbial quality and antimicrobial properties of locally produced cheese in Nigeria. A total of 20 cheese samples were obtained from different points in 4 cities in southern Nigeria, 5 cheeses per city. They were investigated for some physico-chemical properties, isolation and microbial counts and determination of antimicrobial potential. There was no significant variation in the composition of physic-chemical properties of cheese samples from various cities except for the acidity of cheese sample obtained from Ilorin. All the 20 samples (100%) yielded low level of lactic acid bacteria (LAB) with counts ~ 103. Escherichia coli or Klebsiella species were constantly isolated in all the cheese samples. Similarly, yeast and Aspergillus species were isolated either alone or in a mixed culture. The result showed increase in total bacteria count from the point of production to the hawkers. Antimicrobial potential was not found in cheese against the microorganisms used in the study. The study identified local cheese (‘wara’) as a high risk food in Nigeria due to the high rate of contamination since they are ready-to-eat food item and no antimicrobial property detected in the soft cheese." @default.
- W3141586051 created "2021-04-13" @default.
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- W3141586051 date "2014-01-01" @default.
- W3141586051 modified "2023-09-24" @default.
- W3141586051 title "MICROBIAL CONTAMINATION OF LOCALLY PRODUCED CHEESE AND DETERMINATION OF THEIR ANTIMICROBIAL POTENTIAL IN NIGERIA" @default.
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