Abstract
This study isolated and identified microorganisms associated with locust bean condiments sold in Sokoto metropolis. Samples were collected from three markets and subjected to standard microbiological techniques. Bacterial load quantification revealed counts ranging from 1.1×10² to 1.6×10² cfu/g. Isolation and biochemical characterization led to the identification of Bacillus subtilis, Lactobacillus plantarum, Escherichia coli, Bacillus cereus, and Staphylococcus aureus. Fungal isolates included Fusarium, Candida, Saccharomyces, Aspergillus, and Penicillium. The presence of Escherichia coli is indicative of potential fecal contamination, emphasizing the need for hygienic practices during production. While Bacillus species are commonly associated with fermented legume seeds, their abundance in this study warrants further investigation. The isolated microorganisms collectively contribute to the flavor and texture of the condiment, but their potential impact on product safety requires additional assessment. This study highlights the importance of microbial quality control in the production of locust bean condiments to ensure consumer safety.
Presenters
Yazeed Muhammad ZayyanLecturer, Department of Microbiology, Sokoto State University, Sokoto, Nigeria, Sokoto, Nigeria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Keywords: Locust Beans, Microorganisms, Sokoto Metropolis, Food Safety, Fermentation
