The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE ) rhizomes
| Autor: | Firibu K. Saalia, Sureshkumar Kalakandan, Ebenezer Owusu, Ibok Oduro, Roseline Esi Amoah, Faustina Dufie Wireko-Manu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Solar dryer
Salmonella lcsh:TX341-641 Microbial load 010501 environmental sciences Ginger medicine.disease_cause 01 natural sciences Solar drying 03 medical and health sciences 0302 clinical medicine medicine 030212 general & internal medicine Food science Original Research 0105 earth and related environmental sciences Aspergillus biology Chemistry food and beverages Microbiological quality biology.organism_classification Rhizomes Rhizome Vinegar Zingiber officinale rhizomes microbial load solar drying vinegar ginger lcsh:Nutrition. Foods and food supply Ginger Rhizome Food Science |
| Zdroj: | Food Science & Nutrition, 8(11):6112-6119 Food Science & Nutrition, Vol 8, Iss 11, Pp 6112-6119 (2020) Food Science & Nutrition |
| Popis: | This study evaluated the influence of 10% vinegar and solar drying using two solar dryers and open‐sun drying on the microbiological quality of ginger (Zingiber officinale Roscoe) rhizome. The rhizomes were analyzed for bacterial, mold, and Salmonella populations in the raw state, which were water‐washed and soaked in 10% vinegar, and in dried form. The fungal population was isolated and identified. Fresh and dried ginger rhizome contained both bacterial and fungal population in the range of 3.0 x 102 ± 1.14 x 102 to 2,180 x 109 ± 70.7 x 109 CFU/g. The stainless steel solar dryer had fewer fungal loads among the drying methods. Aspergillus and Penicillium species of mycotoxin‐producing potential were identified. The 10% vinegar as pretreatment showed no significant difference (p ≤ .05) in the bacterial population reduction but in the fungal population reduction. Growth of fungi in fresh and dried ginger extracts was lower compared with growth in Potato Dextrose Broth. Vinegar‐pretreated fresh ginger was associated with fungi from the genus Aspergillus, Penicillium, Mucor, and Rhizopus. Drying using the solar dryers reduced microbial load of the ginger. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|