Microbial Profile from Isolates Present in Coconut Milk for Yoghurt Production

In recent years, there has been an increasing interest in plant-based milk alternatives.Thenutritional properties of these products depend on the plant source, processing and fortification.Coconut milk can be consumed as a beverage when the mature coconut pulp (Cocos nucifera L.)is grated with water, resulting in a vegetable suspension. This study is to identify microbialisolates fond in coconut milk to be used for yoghurt production. Fresh mature coconuts were theprimary raw material used in this study. Standard laboratory media and reagents such as MRSagar, MacConkey agar, Sabouraud Dextrose Agar (SDA), and Mueller-Hinton agar were usedfor microbial cultivation and testing. Antibiotic discs were used for antimicrobial susceptibilitytesting. A total of 22 isolates were recovered and characterized using Gram staining, cellmorphology, and a battery of biochemical tests. These isolates included both Gram-positive andGram-negative bacteria, with a predominance of rod-shaped, catalase-positive, Voges-Proskauer(VP)-positive organisms. The antimicrobial sensitivity screening was also conducted for isolatesinitially revealed a worrying trend of resistance among many of the bacterial isolates recoveredfrom the raw coconut milk. Zones of inhibition were generally low often between 1.00 mm to5.00 mmm and in several cases, no zone (NZ) was observed, indicating multi-drug resistance(MDR). Based on the findings of this study the recommendations include the need to begin theuse of coconut milk yogurt as an alternative to cow milk yoghurt. There is also need for improvedsanitary conditions in the handling of milk and dairy product