IDENTIFICATION AND ISOLATION OF TOXIGENIC FUNGI IN TRADITIONAL YOGHURTS SOLD IN LAGOS STATE

This study aims to Isolate fungi found in traditionally produced yogurts Sold in local government in Yaba, Lagos state. Seven unbranded yogurts samples (A – H) and seven branded samples of yoghurts (1 – 7) were acquired within the same Yaba Local Government Area, Lagos State. Using culture growth medium (Potato dextrose Agar) and the pour plate method, the fungi and molds species present were analyzed. Six species of fungi were isolated from both branded and unbranded yoghurt. The isolates were identified and characterized based on some Pathogenicity tests and Beta Hemolysis for clear zone inhibition. The fungi species are identified and their percentages are as follows Aspergillus flavus (30.8%), Acrymonum spp.(15.4%), Aspergillus spp. (38.5%), Fusarium spp. (7.7%) and Aspergillus niger (7.7%). The isolates produced a different volume of aflatoxin which varies from 0.06072 e-5 to 28.58637 e-5. The pH and the titre values of yoghurt samples ranged from 4.31 – 4.72 and 11.41ml – 22.09ml. The unbranded yoghurt for both room and fridge temperature have the highest colony counting (12.4 X 105) while the lowest colony counting was recorded in the branded yoghurts (2.2 X 105). The yoghurt samples contain viable fungi cells amongst which are pathogenic strains capable of causing various health complications. This indicates a lack of good manufacturing practice
(GMP) or inadequate storage. There is, therefore, the need for proper monitoring and quality control amongst local producers and health workers to ensure that correct guidelines and GMP for yoghurt are maintained. There is also the need to address storage problems to minimize the risk of food-borne infections and intoxication through yoghurt consumption.