Profile of resident microbes causing spoilage in 'olewonyo', a locally produced non-alcoholic beverage in Kumasi, Ghana
| Autor: | Andoh L A, Obiri-Danso K, Addo M G |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
biology Lactobacillus brevis 030106 microbiology Food spoilage food and beverages Aspergillus flavus biology.organism_classification Lactic acid Microbiology 03 medical and health sciences chemistry.chemical_compound Lactobacillus acidophilus chemistry Leuconostoc mesenteroides Lactobacillus Food science Lactobacillus plantarum |
| Zdroj: | IARJSET. 3:89-94 |
| ISSN: | 2393-8021 |
| DOI: | 10.17148/iarjset.2016.3119 |
| Popis: | Samples of olewonyo from two different localities together with a laboratory produced sample were analyzed for microbial changes, pH, titrable acidity and salt tolerance. High total viable counts (TVC) of 9.99 log cfu/ml, 9.23 log cfu/ml and 5.00 log cfu/ml were observed in the Aboabo, Anloga and Lab-simulated samples respectively at room temperature at day 3 (72hours). There was no significant differences in microbial load among the various samples among TVCs, lactic acid bacteria (LAB), lactic-acid cocci, and yeasts and moulds counts as the storage time increases (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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