Equity Journal of Science and Technology, 2019 6(1): 72 -77 ISSN; 2354 – 1814 EQUIJOST An Official Publication of Kebbi State University of Science and Technology, Aliero, Nigeria Evaluation of Fungi Species from Commercial Yoghurts in Birnin Kebbi, Kebbi State Nigeria *1Keta, J.N., 2Suberu, H.A., 3Aliero, A.A., 4Mohammed, N.K., 1Anas, H., 1Mubarak, A. 1Department of Plant Sciences and Biotechnology, Kebbi State University of Science and Technology, Aliero, Nigeria 2Department of Biological Science, Federal University, Lokoja, Kogi State, Nigeria 3Department of Biological Science Federal University, Kalgo, Kebbi State, Nigeria 4Department of Microbiology, Kebbi State University of Science and Technology, Aliero *Corresponding author Email;
[email protected]; Abstract Yoghurt is frequently taken as a drink or prepared together with Fura in the northern part of Nigeria due to the quality of nutrients present. Five different commercial Yoghurts, namely Hamdala, Rufaida, Gamji, Alhilal and Batulah were purchased from distributors in Birnin Kebbi metropolis. Using culture growth medium (Potato dextrose Agar) and poured plate method, the fungi species present were analyzed. A total of five (5) fungal species were isolated and identified from the samples. These include Aspergillus niger, Aspergillus fumigatus, Penicillium, Fusarium species and Mucor species. The results obtained from the samples analyzed showed that the Yoghurts samples had fungal load in the range of 1.2 x 105 (as the lowest fungal count in Gamji and Hamdala Yoghurts) and 8.0 x 106 (as the highest fungal count in Batula, Alhalal and Rufaida yoghurts). The highest levels of fungal species identified from this study could be attributed to poor processing method, environment, equipment used and preservation method adopted by these industries.