A. I. Raji*

Bacterial flora associated with some stages of Burukutu production

‘Burukutu’ which is an indigenous alcoholic drink has been shown to be rich in bacterial diversity, with a total of thirteen (11) bacterial species isolated from the three stages of production (namely: steeping, mashing and maturation) sampled from two different selling points in Ilorin, metropolis. The bacterial species isolated are Streptococcus sp; Lactobacillus sp; Bacillus sp; Pseudomonas sp; Klebsiella sp; Staphylococcus sp; Enterococcus sp; Escherichia coli; Proteus sp; Leuconostoc sp and Micrococcus sp.