Author/Authors :
Glory Moh, Lamye Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon - Department of Microbiology - Faculty of Science - University of Yaounde 1 - Yaounde, Cameroon , Tedonkeng Etienne, Pamo Department of Animal Production - Faculty of Agronomy and Agricultural Science - University of Dschang - Dschang, Cameroon , Jules-Roger, Kuiate Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon
Abstract :
The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy
seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninetysix (96) samples were collected, and the microbiological quality was based on the total count of lactic acid bacteria (lactobacilli
and cocci) as well as the identification of species present using identification kits. The susceptibility of isolates was determined
using the microdilution method. The lactobacillus counts of locally made yoghurts during both seasons were lower than those of
the commercial samples. However, there was a general reduction of viable count of lactobacilli within the samples during the
rainy season when compared to the dry season while a general increase in the total coccus count was observed during the rainy
season except samples from Bamenda which instead decreased. Five (5) Lactobacillus species belonging to one genera were
identified from 29 lactobacillus isolates. Lactobacillus bulgaricus was the highest (64.28%), present in 71.42%, 50.00%, 33.33%,
and 33.33% (dry season) compared to 85.71%, 100%, 33.33%, and 25.00% (rainy season) from Bamenda, Dschang, Bafoussam,
and commercial, respectively. More so, 14 cocci, 3 coccobacilli, and 1 rod species belonging to 5, 3, and 1 genera were identified,
from 74 cocci, 12 coccobacilli, and 3 rod isolates, respectively, with Streptococcus thermophilus being the highest (35.55%).
However, 93.33% of the lactobacillus isolates were very sensitive to the antibiotics used, while only 20% of cocci were sensitive.
This result suggests that the paucity of the appropriate lactic acid bacteria (LAB) and presence of pathogenic LAB caused by the
absence of quality control and ignorance might hinder its health benefits and protection offered to consumers with a resultant exposure to high risk of food borne infection and intoxication coupled to the resistant strains.
Keywords :
Seasonal Diversity , Lactic Acid Bacteria , Artisanal Yoghurt , Antibiotic Susceptibility Pattern
