American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2014.200.208Bacillus species]]>MohammedS.F. IsmailB.B. 4201494The 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
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