@article{Ndukwe_Agbagwa_2020, title={OCCURRENCE AND IDENTIFICATION OF Bacillus SPECIES FROM DIFFERENT SOURCES OF HONEY}, volume={4}, url={https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/70}, abstractNote={<p>Honey is a sweet viscous liquid produced by honey bee Apis mellifera from the nectar of plants. This study was carried out to determine the occurrence and identification of <em>Bacillus</em> species in honey samples from apiaries, locally harvested, commercial and packaged honey samples marketed in some states of Nigeria. Twenty seven honey samples were obtained from: Abia, Enugu, and Benue and Rivers state.&nbsp; Honey samples were diluted with sterile distilled water and pour plated onto Hi-Chrome Bacillus agar. The isolates were identified using chromogenic media, phenotypic and Analytical Profile Index (API) kits (AP 50CHB). Nine species of <em>Bacillus</em> species identified include: <em>Bacillus</em> badius, B. cereus, B. circulans, B. laterosporus, B. licheniformis, B. megaterium, B. mycoides, B. polymyx and B. subtilis. The Bacilli count for honey samples were in the range 3.48 -2.96 log cfu/ml (Abia), 3.44 - 3.20 log cfu/ml (Benue), 3.36 - 3.15 log cfu/ml (Enugu) and 2.91-3.40 log cfu/ml (Rivers state) respectively. The occurrences of Bacillus species were significantly higher (p&lt;0.05) in samples from commercial traders compared to Apiaries, locally harvested and the branded products. There was no significant difference (p&gt;0.05) between the branded product samples and those from apiaries. This study has demonstrated that Bacillus species are prevalent in different sources of honey</p&gt;}, number={1}, journal={FUDMA JOURNAL OF SCIENCES}, author={NdukweN. N. and AgbagwaE. O.}, year={2020}, month={Apr.}, pages={473 - 479} }