Bacterial isolation and characterization of Bibingkang Kanin, a carabao-based product of a Dairy Cooperative of Nueva Ecija [manuscript]
Date
2018
Authors
Anna Kathrina B. Viesca
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Abstract
Many people around the world consume milk and dairy products. Not only are milk and dairy products serve as a vital source of nutrition for people, these also present livelihood opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. Hence, this study aimed to isolate and characterize bacteria thriving in the one of the best-selling value added milk product of dairy cooperative of Nueva Ecija which is the bibingkang kanin. Based on the result of the study, bibingkang kanin standard plate count are within expected standard plante count are within expected standard level. Moreover, E. coli is absent with a minimal presence of coliform than conform to given standard. Thus, this indicate that bibingkang kanin has been properly handled and processed. Six bacterial isolates were characterized based on its cultural and morphological characteristics. Two isolates were identified as Stenotrophomonas maltophilia and Pantoea sp. via API 20Etm biochemical testing.