ArticleInternational journal of food science2021
Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern.
Article in International journal of food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Dairy streptococcal cell wall and exopolysaccharide genome diversity.Microbial genomics · 2022Article
- Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.Food science and biotechnology · 2022Review
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Authors and funding
3 authors.
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Abstract
The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninety-six (96) samples were collected, and the microbiological quality was based on the total count of lactic acid bacteria (lactobacilli and cocci) as well as the identification of species present using identification kits. The susceptibility of isolates was determined using the microdilution method. The lactobacillus counts of locally made yoghurts during both seasons were lower than those of the commercial samples. However, there was a general reduction of viable count of lactobacilli within the samples during the rainy season when compared to the dry season while a general increase in the total coccus count was observed during the rainy season except samples from Bamenda which instead decreased. Five (5)
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