Abstract
Kunu zaki is a popular indigenous cereal based #non-alcoholicbeverage
widely consumed, especially in the Northern Nigeria. Composite
samples randomly collected were screened for pH, titratable and
microbiological characteristics using standard methods. Antibiotics
susceptibility pattern of #pathogenicbacteria was also determined using
Kirby-Bauer disc diffusion method. The pH was slightly acidic to
neutral (6.83-7.13), while titratable acidity was directly proportional
to incubation time (mean value, 0.50%-1.53%). Total plate counts were
high for bacteria (1.5 × 107Cfu/ml - 9.5 × 107Cfu/ml), #coliform (0 - 7.0
× 106Cfu/ml) and fungi (6.0 × 106 - 1.0 × 106) and indicates gross
contamination. Bacterial isolates include species of Bacillus,
Escherichia coli, #Lactobacillus, #Staphylococcus, Salmonella and
#Shigella, whereas
molds isolated belongs to the genera, Fusarium, #Aspergillus,
Penicillium, Rhizopus and Mucor. Saccharomyces species were the only
yeast
isolated.
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