Assessing the antimicrobial susceptibility pattern of microorganisms present in yoghurt

Thesis Abstract

Abstract
Yoghurt is a widely consumed dairy product known for its nutritional benefits due to the presence of live bacteria such as Lactobacillus and Streptococcus species. However, there is a growing concern regarding the presence of pathogenic microorganisms in yoghurt that could pose a health risk to consumers. Therefore, this study aimed to assess the antimicrobial susceptibility pattern of microorganisms present in yoghurt. A total of 100 yoghurt samples from different brands and sources were collected and analyzed for the presence of various microorganisms, including bacteria and fungi. The microbial isolates were then subjected to antimicrobial susceptibility testing using the disk diffusion method against a panel of commonly used antibiotics. The results revealed the presence of a diverse range of microorganisms in the yoghurt samples, including both beneficial bacteria and potential pathogens. The most commonly isolated bacteria were Lactobacillus spp., Streptococcus thermophilus, Escherichia coli, and Staphylococcus aureus. Fungal species such as Candida albicans were also identified in some samples. Antimicrobial susceptibility testing showed varying patterns of resistance among the isolated microorganisms. While the beneficial bacteria such as Lactobacillus and Streptococcus species were generally susceptible to most antibiotics tested, pathogenic bacteria like E. coli and S. aureus exhibited resistance to multiple antibiotics, including commonly used ones like penicillin and tetracycline. The presence of antibiotic-resistant pathogenic bacteria in yoghurt raises concerns about the potential health risks associated with consuming contaminated products. It highlights the importance of proper hygiene practices and quality control measures during yoghurt production to prevent contamination with harmful microorganisms. In conclusion, this study provides valuable insights into the antimicrobial susceptibility patterns of microorganisms present in yoghurt. It underscores the need for regular monitoring of microbial quality in dairy products and the implementation of stringent food safety measures to ensure consumer protection. Further research is warranted to explore the sources of contamination and develop strategies to mitigate the risk of antimicrobial resistance in yoghurt and other dairy products.