Effect of Citrus Aurantifolia Juice on the Shelf-Life of Zobo Drink Produced Locally in Afikpo, Ebonyi State, Nigeria
American Journal of BioScience
Volume 2, Issue 2, March 2014, Pages: 45-48
Received: Jan. 2, 2014; Published: Mar. 20, 2014
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Stanley Chukwudozie Onuoha, Department of Biotechnology, Ebonyi State University, PMB 053 Abakaliki, Ebonyi State, Nigeria
Kayode Fatokun, Department of Agriculture, University of Zululand, PMB X1001 KwaDlangezwa 3886, South Africa
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The bacterial quality of Zobo drinks produced locally and the effect of Citrus aurantifolia juice (lime juice) on the bacteria associated with the drinks were investigated. Zobo drinks were obtained from local market and analyzed bacteriologically according to standard methods. The total viable count was 2.77 x 104 cfuml-1 and the total coliforms was 2.55 x 104 cfuml-1. Bacteria isolated from zobo drink samples included Staphylococcus aureus, Bacillus spp, Escherichia coli, Pseudomonas aeruginosa, Enterobacter spp, Klebsiella spp. The isolates in decreasing order of occurrence were Staphylococcus aureus (22%), Escherichia coli (19%), Enterobacter spp. (18%), and Pseudomonas aeruginosa. (16%), Klebsiella spp. (13%) and Bacillus spp (11%). The total coliforms and total viable counts generally decreased in values following treatment of zobo drink samples with different concentration of lime juice. The total coliforms count for 0.5 concentration was 2.0 x 102 cfuml-1 while, 2.0 concentrations had zero cfuml-1. The total viable count decreased rapidly from 6.0 x 102 to 0.1 x102 as the juice concentration increased from 0 to 2.0 respectively. The study revealed that lime juice can be used to prolong the shelf-life of Zobo drinks.
Bacteria, Hibiscus Sabdarrifa, Lime Juice, Shelf-Life, Zobo Drinks
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Stanley Chukwudozie Onuoha, Kayode Fatokun, Effect of Citrus Aurantifolia Juice on the Shelf-Life of Zobo Drink Produced Locally in Afikpo, Ebonyi State, Nigeria, American Journal of BioScience. Vol. 2, No. 2, 2014, pp. 45-48. doi: 10.11648/j.ajbio.20140202.14
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