ABSTRACT

This research is aimed at isolation and identification of spore forming Bacillus species from honey, using the spread plate technique the honey samples were inoculated onto blood and tryptone soy agar. A total of 35 honey samples were used for this study, 5 different samples from seven different sales point. Isolate obtained from the honey samples were purified and subjected to morphological tests, and biochemical tests. Twenty-seven honey samples had microbial growth in them of which eighteen were observed to be Bacillus species isolated from the honey samples, twelve were identified as spore formers base on their biochemical characteristics. The result of the percentage occurrence of the spore forming Bacillus in the honey; Isigate and Ubani had the highest percentage of spore formers (8.5%) followed by Amawom and umuariaga (5.7%) then choice and research (2.8%). Following this research it shows that honey has the ability to support the growth of microorganism more so spore formers even as it has anti-microbial activity. As a result of the implication of the presence of spore forming Bacillus in toxin production and also on the shelf life of honey, it is necessary that honey is properly processed before final sales or final consumption.