Comparative study on the microbial load of Gari, Elubo- isu and Iru in Nigeria

Abstract

Microbiological investigation was carried out on the safety of three locally fermented foods (gari, elubo-isu and iru). Twelve different samples each of three locally fermented food products- namely- gari, elubi-isu and iru were collected from the central markets at three different states in Nigeria (Ijebu-Igbo Central Market, Ogun State; Bodija Market, Ibadan, Oyo State and Garki Central Market, Abuja) and evaluated microbiologically. Various types of microorganisms were isolated from the three locally fermented food products (gari, elubo-isu and iru), and characterized. Both bacteria and fungi were isolated from these evaluated fermented food products. The mean total bacterial count in the samples of gari,elubo-isu and iru were 13.1 x 104, 11.4 x 105 and 9.5 x 106 cfu/ g, respectively. Also the mean total viable count of mould was 1.4 x104, 3.4 x 105 and 7.4 x 106 cfs/g, respectively. Bacteria isolated from gariinclude Actinomyces sp.,Bacteriodes sp.Corynebacterium sp.,Pseudomonas sp., Lactobacillus andLeuconostoc sp., while the isolated moulds from gari include Culicidosporagravida, Diplococcium spicatum, Geotrichum candidum, Passalorabacilligera,Scolecotrichum graminis, Tallospora aspera, and Varicosporium sp. Bacteria isolated from elubo-isu include-;Lactob sp., Streptococcus sp. andListeria sp., while the isolated moulds were Articulospora inflate, Aspergillus niger,Aspergillus rapens, Aspergillus flavus and Lemonniera aquatica. Also, the bacteria isolated from iru were Bacillus sp., Pediococcus sp., Streptococcus sp. andLactobacillus sp., while the mould isolated from iru were Aspergillus fumigatus,Rhizopus stolonifer and Triscelophorus monosporus. It was concluded that the low microbial counts recorded for the evaluated fermented food products are tolerable and, thus, still safe for human consumption. Key words: Fermented foods, bacteria, fungi, safety.