ASTRACT
The
microbiological quality of zobo drink preserved with scent leaves was
evaluated. A total of five (5) apparently zobo drinks preserved with scent
leaves were purchased from five different locations. They were evaluated using
standard microbiological technique and the zobo drinks preserved with scent
leaves sample were in three ratios (95% zobo: 5% scent leaves (ZSA), 90% zobo +
10% scent leaves (ZSB), 85% zobo + 15% scent leaves (ZSc) respectively. Twenty
three (23) bacteria species and fourteen (14) fungi species were identified
from zobo drink preserved with scent leaves samples. This reveals the major
bacterial species to be Enterobacter spp, Staphylococcus aureus, Bacillus spp,
and Micrococcus spp.. and fungi species to be Aspergillus niger, Rhizopus spp
and Penicillium spp. The bacterial and fungal counts decreased as the days
increased with day 1 having the highest bacterial and fungal counts at 1.41X103
(cfu/ml) and 3.1xl04 (cfu/ml) respectively. The control samples were generally
higher than the counts recorded on the bacterial and fungal counts. Zobo +
scent leaves (ZSc) recorded the highest bacterial count at 1.41x10'^ (cfu/ml),
while the least was recorded for (ZSA) at 1.01 xlO6 (cfu/ml). Zobo + Scent
(ZSc) recorded the highest fungal counts at 3.1xl04 (cfu/ml), while the least
was recorded for ZSA at 1.2xl05 (cfu/ml). From this study, Bacillus spp and
Staphylococcus aureus were the most frequently occurring isolates with a high
percentage occurrence of 8(21.6%) and 6(16.2%), while Penicillium spp was the
most frequently occurring isolate. Occurrences of these microorganisms are
largely due to their presence in nature. Their association with foods such as
the commercial zobo drinks may be as a result of poor hygiene or poor sanitary
condition. The microbial counts showed that among the zobo drink preserved with
scent leaves samples, zobo + scent leaves (ZSc) is the most predisposed product
to microbial population due to the high microbial counts recorded.
GLORY, U (2024). Microbiological Analysis Of Zobo Drink Preserved With Scent Leaves (Ocimum Gratissimum):- Nmerengwa, Glory U. Mouau.afribary.org: Retrieved Oct 09, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-analysis-of-zobo-drink-preserved-with-scent-leaves-ocimum-gratissimum-nmerengwa-glory-u-7-2
UGOEZE, GLORY. "Microbiological Analysis Of Zobo Drink Preserved With Scent Leaves (Ocimum Gratissimum):- Nmerengwa, Glory U" Mouau.afribary.org. Mouau.afribary.org, 18 Apr. 2024, https://repository.mouau.edu.ng/work/view/microbiological-analysis-of-zobo-drink-preserved-with-scent-leaves-ocimum-gratissimum-nmerengwa-glory-u-7-2. Accessed 09 Oct. 2024.
UGOEZE, GLORY. "Microbiological Analysis Of Zobo Drink Preserved With Scent Leaves (Ocimum Gratissimum):- Nmerengwa, Glory U". Mouau.afribary.org, Mouau.afribary.org, 18 Apr. 2024. Web. 09 Oct. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-analysis-of-zobo-drink-preserved-with-scent-leaves-ocimum-gratissimum-nmerengwa-glory-u-7-2 >.
UGOEZE, GLORY. "Microbiological Analysis Of Zobo Drink Preserved With Scent Leaves (Ocimum Gratissimum):- Nmerengwa, Glory U" Mouau.afribary.org (2024). Accessed 09 Oct. 2024. https://repository.mouau.edu.ng/work/view/microbiological-analysis-of-zobo-drink-preserved-with-scent-leaves-ocimum-gratissimum-nmerengwa-glory-u-7-2