ABSTRACT Fura de nunu is a traditional fermented dairy–cereal beverage widely consumed in Northern Nigeria due to its nutritional value, affordability, and cultural significance. Despite its popularity, the microbiological quality of the product may be compromised by traditional processing and vending practices. This study investigated the culturable bacterial community associated with fura de nunu sold in Abuja, North Central Nigeria, using conventional culture-dependent microbiological techniques. A total of 150 samples comprising fura–nunu mixtures (n = 50), nunu only (n = 50), and fura only (n = 50) were analyzed. Total culturable heterotrophic bacterial counts (TCHBC), lactic acid bacterial (LAB) counts, colonial morphology, and biochemical characteristics of bacterial isolates were determined. The TCHBC ranged from 7.3 × 10⁶ to 9.6 × 10⁶ CFU/mL, while LAB counts ranged from 5.4 × 10⁶ to 7.4 × 10⁶ CFU/mL. The highest microbial counts were recorded in the fura–nunu mixture. Morphological and biochemical characterization identified Lactobacillus spp. and Staphylococcus aureus as the predominant culturable bacterial isolates. The predominance of Lactobacillus spp. highlights their important role in fermentation, acidification, and product preservation. However, the presence of S. aureus indicates possible contamination arising from poor hygienic practices during processing, handling, or sale. The findings demonstrate that fura de nunu contains beneficial fermentative bacteria alongside potential foodborne contaminants. Improved hygienic handling, routine microbiological monitoring, and adoption of standardized processing practices are recommended to enhance product safety and protect public health. Keywords: Fura de nunu, bacterial diversity, fermented foods, Lactobacillus spp., Staphylococcus aureus, lactic acid bacteria, food safety