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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 4 | Page No.: 200-208
DOI: 10.3923/ajft.2014.200.208
Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species
S.F. Mohammed and B.B. Ismail

Abstract:
The present study was aimed at gaining a comparison of the microflora of Zobo Drink (ZD) prepared by two different methods. Samples of ZD produced by boiling and steeping methods were evaluated on Plate Count Agar and Bacillus Agar at 30°C (±1°C) for 48 h (±1 h) to ascertain their levels of microflora and Bacillus spp. The study emphasises on the production of ZD by boiling method over the steeping method and provides guidance for developing a suitable preparation method to control organisms of food safety and quality concern.
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How to cite this article:

S.F. Mohammed and B.B. Ismail, 2014. Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species. American Journal of Food Technology, 9: 200-208.

DOI: 10.3923/ajft.2014.200.208

URL: https://scialert.net/abstract/?doi=ajft.2014.200.208

 
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