Partial Purification of α-amylase Expressed by a Tropical Mutant Strain of Aspergillus niger IFE 08; Comparative study of bacteriological analysis in hawked suya meat and suya meat on a Barbeque stand

E3 Journal of Microbiology Research

E3 Journal of Microbiology Research Vol. 2 (1) pp. 001-008, January 2014; © E3 Journals

Microbiological quality of some locally-produced fruit juices in Ogun State, South western Nigeria

Bello Olorunjuwon O.1 * , Bello Temitope K.2 , Fashola Muibat O.3 , Oluwadun Afolabi2
1 Department of Microbiology, Olabisi Onabanjo University, P.M.B. 2002, Ago-Iwoye, Ogun State, Nigeria
2 Department of Medical Microbiology and Parasitology, Olabisi Onabanjo University Teaching Hospital (OOUTH), Sagamu, Ogun State, Nigeria
3 Department of Biological Sciences, Lagos State University, Ojo, Lagos State, Nigeria
*Corresponding Author E-mail:
Accepted 16 December 2013


Contaminated foods and drinks are the source of various food borne conditions due to gastroenteritis in human. For microbiological assessment of fruit juices, 120 fruit juice samples (24 each of avocado, papaya, pineapple, grape and orange) were collected. The spread plate method was used for the isolation of bacteria on appropriate selective media. Fungi were isolated on SDA with 0.1g chloramphenicol. All isolates were characterized using standard methods. The total viable count for bacteria, yeast, moulds, pH and titratable acidity of fruit juices were also determined. Questionnaire was used to obtain preliminary information on hygienic and safety practices of fruit juice makers and handlers. Isolated bacteria were Staphylococcus aureus, Escherichia coli, Klebsiella sp, Pseudomonas aeruginosa, Bacillus cereus, Enterobacter sp, Salmonella sp, Streptococcus sp, Proteus sp and Serratia sp. Fungi isolated were Rhizopus spp., Fusarium spp., Penicillium spp., Mucor spp., Aspergillus spp. and Saccharomyces cerevisiae. The highest titratable acidity was recorded in grape juice (0.245) and the lowest in avocado (0.081). The mean total viable count was highest in papaya juice (6.5x104 cfu/ml) and lowest in grape juice (4.0x104cfu/ml). Yeast count was highest in orange juice (3.5x104cfu/ml) and lowest in grape juice (2.0x104cfu/ml). Papaya and grape juices recorded the lowest mold count (2.7x104cfu/ml). In conclusion, the fruit juices had higher microbial loads than the specifications set for fruit juices in some parts of the world. Presence of pathogenic species in some of these fruit juices should is of paramount concern.

Keywords: Fruit; juices; quality; heath; risk; bacteria; fungi; hygiene.

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