MICROBIOLOGICAL AND ANTIBIOGRAM EVALUATION OF LOCALLY PRODUCED YOGHURT
ABSTRACT Yoghurt a food product derived from milk has been established as one of nature’s most complete food due to their available nutrient as a result of this nutrient many microorganisms has been attracted to it. The evaluation of locally produced yoghurt within Ikot Ekpene metropolis using standard methods revealed the presence of Proteus sp with 63.8% and Micrococcus sp with 1.4% while the fungi isolate where Saccharomyces 90% and Penicillium 10%, the heterotrophic bacterial count reveals that sample C…