microbial analysis

Microbial analysis in this study was conducted on palm wine samples gotten from five locations in Benin City. The samples were collected from different palm wine bars in the different locations. The microorganisms isolated were identified based on their various morphological, cultural and biochemical characteristics. The microbial analysis of palm wine in this study revealed the presence of diverse microorganisms including Lactobacillus, Acetobacter, Enterobacter, Bacillus, and Staphylococcus specie as well as Saccharomyces cerevisiae, Candida sp., and Aspergillus sp. The highest heterotrophic bacterial count was recorded for Sample A, in which the values were too numerous to count for the first dilution and 12±1.00×10 4cfu/ml for the fourth dilution plated. This was followed by Sample E with values of 1.4±1.00×10 2cfu/ml and 8.0±1.73×10 4cfu/ml for both dilutions plated. The total fungal counts were recorded as 2.06±0.58×10 2cfu/ml and 1.6±1.00×10 4cfu/ml for Sample A, 2.54±1.53×10 2cfu/ml and 8.6±2.08×10 4cfu/ml for Sample B and 4.0±0.81×10 1cfu/ml and 2.6±0.58×10 4cfu/ml for Sample C. Sample D was recorded as 2.26±1.53×10 2cfu/ml and 2.24±0.58×10 5cfu/ml while Sample E was recorded as 2.24±5.69×10 2cfu/ml and 5.4±1.53×10 4cfu/ml. The lowest count was found in Sample B in which the value was 2.6±0.58×10 1cfu/ml for the first dilution plated and no growth was recorded for the 10 4 dilution The presence of Saccharomyces cerevisiae and Lactobacillus spp. with a 100% occurrence in the samples showed their usefulness in the fermentation of the beverage. Some of the organisms isolated such as the coliforms, indicated unhygienic handling of the beverage. It is therefore pertinent that hygiene practices are taken into great considerations in the production and distribution of the beverage.

This study accessed the microbial analysis of melon seeds purchased from different vendors in New Benin market, Ogida market, Oba market and Uselu market in Benin City, Edo state, Nigeria. Samples were collected in sterile plastic containers and taken to the laboratory for microbiological assessment following standard procedures. The microbiological assessment was carried out using cultural techniques. Identification of the microbial isolates was done using biochemical methods, phenotypic virulence properties were evaluated for the isolates and antimicrobial sensitivity was carried out using agar well diffusion method. The results showed that the bacterial counts ranged from 1.96±0.67 to 3.45±1.15x105 CFU/g. The total coliform counts ranged from 4.73±0.67 to 9.66±0.67 x103 CFU/g. The fungal counts ranged from 1.00±0.00 to 6.00±0.58x103 CFU/g. The bacterial isolated from the melon seed samples were Bacillus sp, Escherichia coli, Pseudomonas sp and Staphylococcus aureus. The fungal isolates identified were Aspergillus flavus, Aspergillus niger, Rhizopus sp, Penicillium chrysogenum, Fusarium sp and Trichoderma sp respectively. The antibacterial susceptibility testing showed that all isolates were susceptible to ciprofloxacin, erythromycin and leofloxacin but were also resistant to pefloxacin, gentamycin, ampiclox, zinnacef, amoxicillin and rocephin. It was also evident that all isolates were found to have an MAR index greater than 0.2 which means that the isolates were all pathogens of public health importance. The study therefore suggests regular surveillance and checks to monitor local vended foods on sale to ensure effective food safety