Effect of Some Preservation Techniques on the Microbiological Characteristics of Fura De Nunu during Storage
Abstract
The study focused on the effect of pasteurisation, with or without addition of sodium benzoate or sorbic acid on the microbiological characteristics of fura de nunu samples stored at ambient and refrigeration temperatures. This was carried out with the view of extending the shelf-life of this locally prepared dairy based drinkFreshly prepared fura was added to fresh nunu at ratio 1: 3, different batches were each subjected to pasteurisation, with or without sodium benzoate at two concentrations (300 mg/l and 200 mg/l) and sorbic acid at two concentrations (1000 mg/l and 750 mg/l). Samples were stored at refrigeration (4 ±1 oC) and ambient temperatures (28 ±2 oC) over a period of four weeks. The Total Viable Count (TVC), Lactic Acid Bacteria (LAB) and Yeast counts of the fura de nunu during storage were enumerated and identified. Results showed that the TVC and LAB counts of untreated sample ranged from 6.76 - 14.90, and 6.64 - 13.72 (log cfu ml-1), respectively while pasteurised samples treated with 300mg L-1 sodium benzoate were found to have TVC and LAB of 0 - 4.88, and 0 - 3.84 ((log cfu ml-1), respectively over the four weeks storage. The microorganisms were identified as Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus helveliticus, Leuconostoc mensenteroides, Streptococcus thermophilus, Saccharomyces cerevisiae, Saccharomyces lactic, Rhodotorula glutinis, Hansenula anomala, Torulopsis versatalis, and Candida mycoderma. In conclusion, the combination of pasteurisation and 300mg L-1 sodium benzoate effectively lowered the microbial load during the period of storage. Sorbic acid was also effective, but it had minimal effect on the growth of lactic acid bacteria.
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