Microbial Quality of locally made soymilk in Umuahia Metropolis

ABSTRACT

The research is aimed at analysis the microbiological quality of locally made soymilk highly consumed by the public in Umuahia metropolis. The microbial population detected in terms of number and types organisms reflected poor hygienic standard of production. The microbial analysis observed in the bacterial counts and activities of microorganisms were more noticeable in the simple collected from Uzuakoli 7.5 x 10° cfu/ml, and in Mgbalakuma 7.5 x 10 3 cfu/ml. In the fungal counts were more pronounced in samples collected from Ubakala 8.5 x 10° cfu/ml. Some of the microorganism that was observed are Staphyloccus aureus, Escherichiacoli, Baccillus sp. Lactobacillus sp, Streptococcus sp, fungi sacharomyces cerevisae found in some of the soymilk produced. Statistical analysis showed that there were significant growth effects on the different growth of the microorganisms. The implication of the study is that the quality of some commercial soybean milk reparations marketed in Umuahia needs to be critically scrutinized to avoid transmission of infections to individual through them. It is very necessary that producers should be enlightened about Good Manufacturing Practices (GMP) as this will ensure products free of pathogenic microorganisms.