Isolation And Identification Of Lactic Acid Bacterial From Kunun Aya A Fermented Nigerian Drink

ABSTRACT

Samples of locally prepared Tiger- nut Milk (‘Kunun aya’) a fermented Nigerian drink was evaluated in this study The samples were separately subjected to proximate analysis, pH determination and Aerobic Mesophilic Bacterial Count using standard techniques to ascertain and compare their nutrient content, pH and microbial load respectively. Results of the proximate analysis as determined using standard procedures revealed that the locally prepared tiger nut milk (Kunun aya) had  moisture:71%, fat 1.63% crude protein 7.85% crude fibre; 0.33% ash, 0.35% and Carbohydrate 18.69%. The pH range of the samples were between 3.4 – 3.5while aerobic mesophilic bacterial count ranged between 5.4 x 106 to 1.086cfu/ml. Poor hygienic practice, poor quality tiger-nuts and water used in the preparation might be the cause of high microbial loads recorded. The microorganisms isolated were Bacillus specie Lactobacillus plantarum Staphylococcus aureus and Enterobacter species.