ISOLATION AND CHARACTERIZATION OF FUNGAL SPECIES ASSOCIATED WITH KINDIRMO (A TRADITIONAL FERMENTED MILK) PRODUCED AND SOLD IN GEZAWA AND WUDIL LOCAL GOVERENMENT AREAS OF KANO STATE

Abstract

This study aimed to determine the total fungal count, identify the fungal species, and establish their prevalence in Kindirmo (a traditional fermented milk) produced and sold in the Gezawa and Wudil Local Government Areas of Kano State. Using a stratified sampling technique, three locations were selected from each area. A total of eighteen samples were aseptically collected. The total fungal counts ranged from 2.17 x 102 to 2.48 x 102 cfu/ml for Gezawa and 2.25 x 102 to 2.68 x 102 cfu/ml for Wudil. The prevalent fungal isolates and their percentages were Mucor spp (23.08% in Gezawa 36.02% in Wudil), Aspergillus flavus (23.59%, 21.33%), Rhizopus stolonifera (20.00%, 21.33%), Aspergillus niger (14.87%, 11.37%), Saccharomyces cerevisea (14.87%, 11.37%), Penicillium spp (2.50%, 6.64%). The total fungal count and prevalence were higher in samples from Wudil than in Gezawa. However, the fungal load in all samples was within the permissible limits, indicating that the Kindirmo was safe for consumption.