ISOLATION AND CHARACTERIZATION OF BACTERIA IN FRIED BEAN CAKE

ABSTRACT

This study reports on the bacteriological quality of fried bean cake ( Akara) sold by stationary vendors in Benin Metropolis, Nigeria. These samples were collected from three vendors each in four different Local Government Areas ( Ovia North East, Ikpoba Okha, Oredo and Egor) within Benin Metropolis and transported to the laboratory where it was analyzed using standard microbiological methods. A total of twelve samples were analyzed for the presence of microorganisms using pour plate method on appropriate growth media. The akara samples collected were cultured on  Nutrient agar and MacConkey agar plates for isolation and identification using gram staining and motility test and subsequently subjected to various biochemical tests which include; catalase, coagulate, indole, oxidase, urease and citrate utilization tests.  Five (5) specie of bacteria which are of public health importance were isolated and identified. The percentage occurrences of bacteria isolates was highest for Bacillus cereus and Staphylococcus aureus with 27.3% respectively followed by Pseudomonas aeruginosa  with 18.1% and Escherichia coli and Staphylococcus epidermidis shows the lowest occurrence with 9.1% each.