Chemical Properties and Microbiological Profile of kunu zaki, A Non-Alcoholic Beverage
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2018, Vol 4, Issue 1
Abstract
Kunu zaki is a popular indigenous cereal based non-alcoholic beverage widely consumed, especially in the Northern Nigeria. Composite samples randomly collected were screened for pH, titratable and microbiological characteristics using standard methods. Antibiotics susceptibility pattern of pathogenic bacteria was also determined using Kirby-Bauer disc diffusion method. The pH was slightly acidic to neutral (6.83-7.13), while titratable acidity was directly proportional to incubation time (mean value, 0.50%-1.53%). Total plate counts were high for bacteria (1.5 x 107Cfu/ml - 9.5 x 107Cfu/ml), coliform (0 - 7.0 x 106Cfu/ml) and fungi (6.0 x 106 - 1.0 x 106) and indicates gross contamination. Bacterial isolates include species of Bacillus, Escherichia coli, Lactobacillus, Staphylococcus, Salmonella and Shigella, whereas molds isolated belongs to the genera, Fusarium, Aspergillus, Penicillium, Rhizopus and Mucor. Saccharomyces species were the only yeast isolated. The health implications of the presence of Escherichia coli, Staphylococcus aureus, Salmonella species in foods and beverages had been widely reported. Some species of Aspergillus, Fusarium, Rhizopus and Penicilium produces mycotoxins, a secondary metabolite associated with serious mycotoxicosis of animals and humans. Bacillus, Lactobacillus and Saccharomyces are involved in food deterioration and spoilage as they utilize the sugars present in the substrate to produce acids and other metabolites. The results of the antibiotic susceptibility test are worrisome as some of the organisms showed resistance to the tested antibiotics. For instance, Staphylococcus aureus and Salmonella sp were resistant to amoxicillin antibiotic whereas Escherichia coli, Bacillus cereus and Salmonella sp were resistant to ceftazidine antibiotic. Adequate sanitary measures should be employed during and after the production of Kunu zaki to reduce the microbial load. Kunu zaki is a popular nonalcoholic drink processed from cereal grains such as millet, maize, sorghum and rice [1-4]. It is highly nutritious and widely consumed in the Northern part of Nigeria for its thirst quenching properties. Kunu is traditionally prepared by women under unhygienic condition and packaged in inadequately sterilized containers which predispose it to contamination Aminat et al. [5]. During processing sweeteners, adjunct and thickeners are added which further contaminate the product. Kunu is not shelf stable because of local technology employed. Adeyemi and Umar [6] had reported the shelf life of 24h at ambient temperature. Kunu contains lactic acid bacteria such as Lactobacillus, Streptococcus and Leuconostoc species which could cause spoilage. Bacteria such Staphylococcus, Pseudomonas, Bacillus and fungi such as Penicillium, Aspergillus, Trichoderma and yeast have been isolated from processed kunu Osuntoki and Korie, [7]. The presence of these organisms in small number could render a beverage unsuitable for human consumption [8-10]. Kunu has a very high moisture content and total solid which may encourage the growth of strains of microorganisms to hazardous levels during storage at ambient temperature Olasupo et al. [11]. This study reports on the microbiological quality and chemical properties of kunu zaki stored at ambient temperature. The antibiogram of notable food borne bacteria was also determined.
Authors and Affiliations
Braide W, Ukagwu N, Lugbe PB, Akien Ali AI, Adeleye SA
Keywords
Related Articles
- EP ID EP590809
- DOI 10.26717/BJSTR.2018.04.001001
- Views 163
- Downloads 0
Who Beats the Expert? Building Precision into Simulators for Surgical Skill Assessment
Simulator training for image-guided surgical interventions allows tracking task performance in terms of speed and precision of task execution. Simulator tasks are more or less realistic with respect to real surgical task...
Evaluating Antimicrobial activity of Aloe vera Plant Extract in Human Life
Aloe vera is a perennial draught resistant plant containing more amount of gel in fluctuating amount to different season. Aloe plant is containing a variety of mineral elements and calcium, iron, and zinc. Aloe gel also...
Application of Medical Imaging Technology in Oral and Maxillofacial Surgery
Patients undergoing oral and maxillofacial surgery require recovery from dysfunction related to occlusion, eating/swallowing, speech etc. It is also essential to restore from esthetic disorders by the surgery and estheti...
Heterotrophic Pancreatic Rest Mimicking Tumor in Stomach: A case Report and Literature Review
Pancreatic tissue can be found outside its anatomic location and is often detected as an incidental finding. Most common location for such ectopic rests is gastrointestinal tract which may present with or without clinica...
The Imiquimod Induced Psoriatic Animal “Model: Scientific Implications
Psoriasis is a chronic inflammatory auto-immune disease, which causes serious skin lesions, acanthosis and parakeratosis, leaving a long-lasting detrimental influence on our appearances and life quality. Though a huge sc...