ISOLATION AND IDENTIFICATION OF TOXIGENIC FUNGI FOUND IN YOGURTS PRODUCED AND SOLD IN LAGOS STATE

This study aim to isolate fungi found in locally produced yogurts sold in Ikorodu, Lagos state. Eight unbranded yogurts samples (A – H) were acquired from Trolleys supermarket, Sabo, Yaba, Lagos State while seven branded samples yogurts (1 – 7) were acquired from Oniru market, Oniru, Lagos State. Using culture growth medium (Potato Dextrose Agar) and poured plate method, the fungi and molds species present were analyzed. Six species of fungi were isolated from both branded and unbranded yogurt. The isolates were identified and characterized based on some
Pathogenicity test and Beta Hemolysis for clear zone inhibition. The fungi species are identified and their percentages as follow Aspergillus flavusm (31%), Acrymonum sp (15%), Aspergillus oryzae (15%), Aspergillus terreus (23%), Fusarium oxysporum (8%) and Aspergillus niger (8%). The isolates produced different volume of aflatoxin which varies from 0.06072 e-5 to 28.58637 e5. The pH and the titre values of yogurt samples ranged from 4.31 – 4.72 and 11.41ml – 22.09ml. The unbranded yogurt 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 yogurts (2.2 X 105). The yoghurt samples contain viable fungi cells amongst which are pathogenic strains capable of causing various health complications. This indicates lack of good manufacturing practice (GMP) or inadequate storage. The paucity of probiotics cells in the dairy product implies that numerous health benefits and protection, which the food should provide to the consumer, will be lacking, with a resultant exposure to high risk of food borne infection and intoxication. 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 is maintained. There is also the need to address storage problems in order to minimize the risk of food borne infections and intoxication through yoghurt consumption.