ASSESSMENT OF THE PHYSICOCHEMICAL AND BACTERIOLOGICAL
QUALITIES OF NONO
–
A FERMENTED COW MILK
- Publication date
- Publisher
Abstract
Nono is a spontaneously fermented yoghurt-like milk product consumed
is a staple food commodity in parts of the Sub-
Saharan West Africa. Nono is usually consumed along with
‘
Fura
’
as
‘
Fura da Nono
’
in Nigeria. Studies on
physicochemical and bacteriological qualities were carried out on samples of Nono
obtained from 5 different sources in
Ado-Ekiti, Nigeria. The Nono samples were found to be nutritious, containi
ng moderate levels of ash, crude fat, crude
protein and carbohydrate. The pH of the Nono samples was relatively low (4.04
±0.04), while the density and specific
density were close to that of distilled water at room temperature. Total aerobic p
late count of Nono samples was
1.8 ±0.02 × 106 CFU.
mL
-1
. A total of 15 bacteria species namely
Eubacterium nodatum
,
Bacillus subtilis
,
Chromobacterium violaceum
,
Propionibacterium acnes
,
Amycolatopsis benzotilytica
,
Tropheryma whipplei, Moraxella
catarrhalis, Campylobacter gracilis, Neisseria sicca, Vibrio natiensis, Photob
acterium damselae, Corynebacterium
kutsceri, Corynebacterium xerosis, Lactobacillus fermentum
and
Lactobacillus casei
were isolated from the Nono samples.
The gram-positive bacterial isolates were resistant to all antibiotics tested with the exceptio
n of Erythromycin where 40%
susceptibility was obtained, while the gram-negative bacteria showed high resista
nce to the tested antibiotics, but with 80%
susceptibility to Ofloxacin. The nono samples were observed to exhibit antibac
terial activity against cultures of
Salmonella
typhimurium
ATCC 14028,
Escherichia coli
ATCC 29929 and
Staphylococcus aureus
ATCC 29293. Most of the bacteria
isolated were of less public health importance, but the high prevalence of m
ulti-drug resistance is of great concer