Abstract

Burukutu, a traditional Nigerian fermented beverage produced from guinea corn (Sorghum bicolor), has gained popularity for its nutritional and cultural significance. However, the microbial quality and antibiotic susceptibility pattern of bacteria isolated from laboratory produced burukutu remain underexplored. This study aimed to isolate and identify bacteria from laboratory produced burukutu using standard analytical methods. Antibiotic susceptibility testing of bacterial isolates was carried out using the Kirby-Bauer disk diffusion method. Bacterial isolates were identified as Bacillus subtilis, Bacillus cereus, Lactobacillus fermentum, Staphylococcus aureus, Streptococcus lactis and Escherichia coli. Antibiotic susceptibility testing revealed varying degrees of resistance among the isolated strains. Notably, Bacillus subtilis and Staphylococcus aureus exhibited resistance to septrin and zinacef, respectively. Bacillus cereus and Lactobacillus fermentum were sensitive to all the antibiotics used. Streptococcus lactis was resistant to almost all the antibiotics except rocephin and amoxicillin while Bacillus cereus and Lactobacillus fermentum were sensitive to all the antibiotics used. These findings highlight the presence of antibiotic-resistant bacteria in laboratory-produced burukutu, which could pose potential health risks to consumers. The presence of these bacteria could be attributed to contamination from handlers during harvest and processing. It is therefore necessary to develop strategies to mitigate their prevalence in burukutu production. This study emphasizes the importance of monitoring and ensuring the safety of traditional fermented beverages to protect public health.