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International Journal of Food Science
Volume 2017, Article ID 5839278, 16 pages
Research Article

Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

1Department of Biochemistry, University of Dschang, Dschang, Cameroon
2Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon
3Department of Animal Production, University of Dschang, Dschang, Cameroon

Correspondence should be addressed to Kuiate Jules-Roger; moc.oohay@etaiukrj

Received 30 July 2017; Revised 19 November 2017; Accepted 28 November 2017; Published 20 December 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Lamye Glory Moh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase () in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms. Pantoea sp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates and Candida sp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.