Subscribe Now Subscribe Today
Science Alert
FOLLOW US:     Facebook     Twitter
Curve Top
Research Journal of Microbiology
  Year: 2007 | Volume: 2 | Issue: 10 | Page No.: 787-791
DOI: 10.3923/jm.2007.787.791
Effect of Lime Juice on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria
E. Nwachukwu, O.M. Onovo and C.F. Ezeama

The bacterial quality of zobo drinks locally produced and the effect of lime juice on the bacteria associated with the drinks were investigated. Zobo drinks were obtained from local market and analysed bacteriologically according to standard methods. The total viable counts was 2.79 log10 cfu mL-1 and total coliforms was 2.62 log10 cfu mL-1. Bacteria isolated from zobo drink samples included Staphylococcus aureus, Bacillus subtilis, Lactobacillus sp. Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella sp. The isolates in decreasing order of occurrence were Staphylococcus aureus (45%), Escherichia coli (40%), Lactobacillus sp. (37%), Enterobacter aerogenes (32%), Pseudomonas aeruginosa (30%), Klebsiella sp. (26%) and Bacillus subtilis (23%). The total coliforms and total viable counts generally decreased in values following treatment of zobo drink samples with lime juice. The study revealed that lime juice can be used to prolong the shelf-life of zobo drinks.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
  •    Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species
How to cite this article:

E. Nwachukwu, O.M. Onovo and C.F. Ezeama, 2007. Effect of Lime Juice on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria. Research Journal of Microbiology, 2: 787-791.

DOI: 10.3923/jm.2007.787.791






Curve Bottom