Yıl: 2021 Cilt: 9 Sayı: 1 Sayfa Aralığı: 15 - 20 Metin Dili: İngilizce DOI: 10.24925/turjaf.v9i1.15-20.3391 İndeks Tarihi: 02-10-2021

Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

Öz:
The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
  • Adesokan IA, Odetoyinbo BB, Ekanila YA, Avanrenren RE, Fakorede O. 2011. Production of Nigerian Nono using Lactic starter culture. Park Journal of Nutrition, 10: 203-207.
  • Ajai AI, Ochigbo SS, Ndamitso MM, Ola OJ. 2012. Proximate and Mineral Composition of different raw cow milk in Minna,Niger State, Nigeria. European Journal of Applied Engineering and Scientific Research, 1: 23-29.
  • AOAC. 2005. Official method of Analysis’Association of Official and Analytical Chemist, Washington DC (12th ed).
  • Astuti M, Andreanyta M, Fabien SD, Mark L. 2000. Tempe, a nutritious and healthy food from Indonesia. Asia pacific Journal of Clinical Nutrition,1(4), pp 322-325.
  • Atanda OO, Ikenebomeh MJ. 2006. Microbiology quality of nono. World journal of Microbiology, 1(17): 89-91.
  • Blobe H, Schliesser T. 1994. Handbuch der bakteriellen Infektionenbei Tieren.Staphylokokken-Infecktionen und – Enterotoxine, 2, part 1. Gustav Ischer verlag Jena Stuttgart, Germany. Pp 680-683.
  • Capuro A, Aspan A, Unnerstad HE, Walker KP, Artursson K. 2010. Identification of potential sources of Staphylococcus aureus herds with mastitis problems. Journal of Dairy Science. 93: 180-191.
  • Eearly R. 1998. The technology of dairy products (2nd ed). International Thompson Publishers. Pp 124-146.
  • Egwaikhide PA, Faremi AY. 2010. Bacteriological analysis of locally manufactured yoghurt, Electronic Journal of Environmental Agriculture and food chemistry 9 (11): 1679- 1688.
  • Egwaikhide PA, Malu PS, Lawal U, Adelagun RO, Andrew C. 2014. Physicochemical and Microbiological analysis of Fermented cow milk (Nono) consumed within Kaduna town, North western, Nigeria. 29: 2225-2557.
  • El-Bakri JM, El- Zubeir JEM. 2009. Chemical and Microbiological evaluation of plain and fruit yoghurt in Khartoum State, Sudan. International Journal of Dairy Science.4: 1-7.
  • Fawole M, Osho BA. 2005. Laboratory manual of Microbiology. Revised edition, Spectrum books Ltd, Ibadan, pp 127.
  • Gilbert GJ, de louvas T, Donovan C, Littles K, Nye CD, Riberio J, Richards D, Roberts F, Bolton J. 2000. Guidelines for themicrobiological quality of some ready-to-eat food samples at the point of sale. Communicable Disease and Public Health, 3: 163-167.
  • Godwin AO, Emmanuel TA. 2013. Extent of microbial contamination of nono, fresh cow milk and yoghurt sold in Makurdi, Benue State, Nigeria. Journal of Microbiology andBiotechnology Resources, 3 (3):6-14.
  • Gundogan N, Avcı E. 2014. Occurrence and antibiotics resistance of Escherichia coli,Staphylococcus aureus and Bacillus cereus in raw milk and dairy products in Turkey. International Journal of Dairy Technology, DOI:10:1111/1471- 0307,12149.
  • Helena F, Luciana B, Antonio NF, Luciano MF, Carlos A, Fernandes O. 2010. Occurrence of Staphylococcus aureus in raw milk produced in dairy farms in Sao Paulo State, Brazil. Brazillian Journal of Microbiology. 41: 1517-1532.
  • ICMSF. 1996. International Commission on Microbiology Specification of Food, Microorganism in foods 5. Blackie Academic Professional, New York.
  • Igbabul B, Shember J, Amore J. 2013. Physicochemical, Microbiological and Sensory evaluation of Yoghurt sold in Markudi metropolis, Benue State, Nigeria.
  • Ladokun O, Oni S. 2014. Fermented milk products from different milk types. Journal of food and nutrition science.vol 5:13.
  • Michaylova M, Minkova S, Kimura K, Sasaki T, Saira K. 2007. Isolation and characteristics of Lactobacillus delbruckii spp bulgaricus and Streptococcus thermophillus in Bulgaria, Microbiology Letter 269: 160-169.FEMS
  • Nebedum JO, Obiakor T. 2007. The effects of different preservation methods on the quality of nono: A locally fermented Nigerian Dairy products. African Journal of Biotechnology, 6: 454-458.
  • Nwagu TN, Amadi EC. 2010. African Journal of Microbiology Research, 4(10): 984-988.
  • Obi CN, Ikenebomeh MJ. 2007. Studies on the microbiological, nutritional quality of a Nigerian fermented milk products (nono). International Journal of Dairy Science, 2: 95-99.
  • Ogbonna IO. 2011. Microbiological Analysis and Safety Evaluation of Nono: A Fermented milk product consumed in most part of Northern Nigeria. International Journal of Dairy Science, 6, 181-189.
  • Okeke SK, Abdullahi IO, Makun HA. 2014. Microbiological quality of dairy cattle products. British Microbiological Research Journal. 4(12): 1409-1417.
  • Omola EM, Kawa AH, Shamsuddeen U. 2014. Physicochemical, Sensory and Microbiological Qualities of Yoghurt brands sold in Kano, Kano state, Nigeria. Bayero Journal of pure and applied sciences, 7(2): 26-30.
  • Prescott ML, Harley PJ, Donald AK. 2008. Microbiology (7th ed.). New York: McGraw Hill, 1038-1049.
  • Saint Eve A, Leng C, Morgnehe M, Durvet SI. 2008. Quality changes in yoghurt during storage in different packaging materials. Food Chemistry, 110:285-293.
  • Sasaki T, Kikuchi K, Tanaka Y, Takahashi N, Kamata S, Hiramatsu K. 2007. Methicillin-resistant Staphylococcus pseudintermedius in a veterinary teaching hospital. Journal of Clinical Microbiology, 45: 1118-1125.
  • Sokolinska DC, Michalski MM, Pikul 2004. Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics. Bulletin of the Veterinary Institute in Pulawy, 48: 437-441.
  • Solomon M, Mulisa M, Yibeltal M, Desalegn G, Simenew K. 2013. Bacteriological quality of bovine raw milk at selected dairy farms in Debrezeit town, Ethiopia. 1(1): pp. 1-8.
  • Sulaiman AB. 2011. Phenotypic and Genotypic characterization of Staphylococcus aureus isolated from mastitic milk in Northern part of Plateau State, Nigeria. PhD dissertation, Vet. Public Health & Preventive medicine, A.B. U., Zaria.
  • Trachoo N, Misty VV. 1998. Application of ultra-filtered sweet butter milk and sweet butter milk powder in the manufacture of non-fat and low fat yoghurt. Journal of Dairy Science, 81: 774-778.
  • Umoh VJ, Adesiyun AA, Gomwalk NE. 1991a Proximate and sensory analyses of ‘nono’, commercial and laboratory prepared yoghurt and some milk and milk products.Tropical Journal of Applied Science.1: 128-134.
  • Uzeh ER, Ohenhen ER, Rojugbokan KA. 2006. Microbiological and Nutritional Qualities of Dairy Products: Nono and Wara. Journal of Nature and Science. 4(3): 37-40.
APA abdulrahman F, Emiade S (2021). Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. , 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
Chicago abdulrahman Fausat,Emiade Sanmi Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. (2021): 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
MLA abdulrahman Fausat,Emiade Sanmi Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. , 2021, ss.15 - 20. 10.24925/turjaf.v9i1.15-20.3391
AMA abdulrahman F,Emiade S Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. . 2021; 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
Vancouver abdulrahman F,Emiade S Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. . 2021; 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
IEEE abdulrahman F,Emiade S "Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria." , ss.15 - 20, 2021. 10.24925/turjaf.v9i1.15-20.3391
ISNAD abdulrahman, Fausat - Emiade, Sanmi. "Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria". (2021), 15-20. https://doi.org/10.24925/turjaf.v9i1.15-20.3391
APA abdulrahman F, Emiade S (2021). Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9(1), 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
Chicago abdulrahman Fausat,Emiade Sanmi Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9, no.1 (2021): 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
MLA abdulrahman Fausat,Emiade Sanmi Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.9, no.1, 2021, ss.15 - 20. 10.24925/turjaf.v9i1.15-20.3391
AMA abdulrahman F,Emiade S Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(1): 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
Vancouver abdulrahman F,Emiade S Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(1): 15 - 20. 10.24925/turjaf.v9i1.15-20.3391
IEEE abdulrahman F,Emiade S "Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9, ss.15 - 20, 2021. 10.24925/turjaf.v9i1.15-20.3391
ISNAD abdulrahman, Fausat - Emiade, Sanmi. "Physicochemical Properties, Proximate Composition and Total Viable Countsof Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9/1 (2021), 15-20. https://doi.org/10.24925/turjaf.v9i1.15-20.3391