The analysis of different samples of bakery products collected from different bakery outlets in Lahore was carried out to find out the microbes present in these products. A total of twenty five samples of five kinds of bakery products; Pizza, Pastry, Pettis, Biscuit, Nimko (5 samples each), from five different bakery outlets were collected into sterilized plastic bottles. Samples were analyzed for their fungal and bacterial content following colony morphology, microscopic and biochemical characters. The isolated microbes were Bacillus thuringiensis, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli and yeast. The study also revealed the quality of raw materials used in the bakeries. Such studies can create awareness among people and authorities to minimize the production of waste which entered bakery products during their production process.

Keywords: Bakery products, bakery outlets, fungal and bacterial content.

Cite this article: Yunus, F.N., Riaz, A., Iqbal, M.N., Ashraf, A., 2017. Isolation and Identification of Microflora from Some Bakery Products in Lahore. PSM Microbiol., 2(2): 29-33.

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