Isolation, Characterization and Distribution of Bacillus Strains in Some Nigerian Fermented Food and Drinks

Five samples of fermented foods (Yoghurt, Burukutu, Palmwine, Ogi and garri) were examined for total bacterial count using culture-dependent techniques. The Bacillus species isolated were B. subtilis, B. cereus, B. sphaericus, B. pasteurii, B. thuringiensis, B. coagulans, B. megaterium and B. pumilus. The incident rate of the B. subtilis in the fermented foods was 27.3%. B. subtilis was isolated from yoghurt, burukutu, palmwine and garri. B. sphaericus occurred in 22.7% of the sample. While B. cereus occurred in 18.8% of the fermented food sample, B. thuringiensis and B. coagulans had incidence rates of 9.09% respectively. However B. pasteurii, B. megaterium and B. pumilus were each isolated from 4.55% of the food sample. The predominant strain of Bacillus isolated was Bacillus subtilis. The presence of this microorganisms identified could be harmful to man and pose a serious public health hazard to the consumers of the fermented foods.