This study investigated the antibiogram of bacteria isolated from fermented drinks. A total of twenty (20) samples of four (4) different fermented drinks (Kunnu, Zobo, Soya milk and Palm wine) were purchased for the study. The fermented drinks were obtained and transferred to Olabisi Onabanjo University for standard microbial analysis. Nutrient Agar was used for total viable bacterial count, MacConkey Agar for total coliform count, Eosin Methylene Blue agar for isolation of Escherichia coli and Mannitol Salt Agar for isolation of Staphylococcus aureus. The isolated organisms were tested against six antibiotics: Gentamicin, Amoxicillin, Rifampicin, Chloramphenicol, Streptomycin and Ciprofloxacin. Twenty-five (22) isolates belonging to 7 genera were isolated from zobo, palm wine, kunnu and soya milk sample. The isolates were Streptococcus spp., Escherichia coli, Lactobacillus spp., Pseudomonas aeruginosa, Staphylococcus aureus, Shigella spp. and Bacillus spp. The total viable bacterial count on the zobo, kunnu, palm wine and soya milk sample ranged between 1.0 x 104 – 7.0 x 104 cfu/g, 1.0 x 104 – 6.0 x 106cfu/g, 1.0 x 104 – 9.0 x 104 and 1.0 x 104 – 4.0 x 104 respectively while the total coliform bacterial counts on zobo, plam wine, kunnu and soya milk sample ranged between 2.0 x 103 – 3.0 x 103, 1.0 x 103 – 3.0 x 103, 1.0 x 103, 1.0 x 103 and 1.0 x 103 – 3.0 x103 respectively. E. coli and Streptococcus spp. were 100% susceptible to Amoxicillin, Streptococcus and Shigella were 100% susceptible to Gentamycin. All isolates were resistance to Streptomycin except Bacillus spp. This study revealed that potential pathogenic bacteria could be present in fermented drinks and these bacteria showed relative resistance to a number of conventional antibiotics. The study therefore recommends that relevant agencies in Nigeria such as Consumer protection Rights, NAFDAC and SON need to enlighten fermented drink producers on proper way of cultivating hygienic handling and preservation of drinks.
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Objective of the Study
1.2.1 General Objective
1.2.2 Specific Objective
CHAPTER TWO: Literature Review
2.1 Fermentation
2.2 Spoilage microbes in Fermented drinks
2.3 Bacteria and Fermented drink spoilage
2.4 Microbiological Health Risks Associated with Beverages
2.5 Pathogenic Bacteria
CHAPTER THREE: Materials and Method
3.1 Collection of Samples
3.2 Instrument and Glassware
3.3 Sterilization and Aseptic Techniques
3.4 Media Used
3.5 Microbial Evaluation
3.5.1 Sample Preparation
3.5.2 Total Coliform Count
3.5.3 Total Aerobic Plate Counts
3.5.4 Isolation and Purification of Bacteria
3.6 Identification of Bacteria Isolates
3.6.1 Morphological Characteristics
3.6.2 Microscopic Examination
3.6.2.1 Motility Tests
3.6.2.2 Grams Staining Reaction
3.6.3 Biochemical Tests
3.6.3.1 Catalase Test
3.6.3.2 Citrate Utilization Test
3.6.3.3 Indole Production Test
3.6.3.4 Oxidase Test
3.6.3.5 Coagulase Test
3.6.3.6 Triple Sugar Iron Test
3.6.3.7 Sugar Fermentation Test
3.7 Antibiotic Sensitivity Test
CHAPTER FOUR: Result
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion
5.3 Recommendations
REFERENCES
LIST OF TABLES
4.1 Total Viable Bacterial Count and Total Coliform Count in Fermented Drink Samples
4.2 Morphological and Biochemical Characteristics of Isolates Recovered from Fermented Drink Samples
4.3 Incidence and Occurrence of Bacteria in Fermented Drink Samples
4.4 Antibiotic Susceptibility Pattern of Bacterial Isolates (% susceptibility) Isolated from Fermented Drink Samples
