ISOLATION AND CHARACTERIZATION OF BACTERIAL ASSOCIATED WITH LOCALLY BREWED MILLET (BRURUKUTU) IN OKPOKWU LOCAL GOVERNMENT AREA, BENUE STATE.

This study investigated the microbial composition and safety of locally brewed millet beverages (Burukutu) in Okpokwu Local Government Area, Benue State. Four samples were collected from different sales outlets, including Ugbokolo, Odessa, Ichakwu, and Effoyo. Serial dilution techniques were employed to isolate and enumerate microorganisms present in the beverages using media such as Nutrient Agar, MacConkey Agar, and Potato Dextrose Agar. The microbial isolates were identified and characterized based on their cultural, morphological, and biochemical properties. The study revealed significant bacterial contamination in the samples, with a total viable count ranging from 1.8 × 10⁷ to 2.00 × 10⁹cfu/mL. Identified bacterial species included Lactobacillus sp., Bacillus sp., Escherichia coli, Staphylococcus aureus, Streptococcus sp., and Pseudomonas sp., with some pathogenic strains like E. coli and S. aureus posing potential health risks. The physicochemical analysis showed high moisture content (85.80% - 86.47%) and low solid content (13.53% - 14.20%), indicating that the beverages were prone to microbial growth. The findings emphasize the need for improved hygiene practices during production and storage, as well as routine microbial monitoring to ensure the safety and quality of locally brewed millet beverages. Further research is recommended to explore methods for reducing microbial contamination and enhancing the nutritional quality of these traditional drinks.