home buttoninstruction buttonpublication buttonabout buttoncontact us buttonforum button

 

 
Search for Publications here:

 

 

 

PUBLICATIONS

Biosciences online Journals are accessible FREE!. Click to view Abstract (Html) or Download research work in PDF

FIFTH PUBLICATION, JANUARY 2018. The Bioscientist. Vol. 6

The Bioscientist: Vol. 6(1): 1-12, January 2018
Available online at http://www.bioscientistjournal.com
Ogbo and Igwilo, 2018 Page 1

SHELF LIFE EXTENSION IN BURUKUTU, A NIGERIAN ALCOHOLIC
BEVERAGE USING ANTIMICROBIOLOGICALLY ACTIVE SPICES.

*Ogbo, F.C and Igwilo O.C.

¹Department of Applied Microbiology & Brewing,
Nnamdi Azikiwe University, PMB 5025, Awka, Nigeria

.*Corresponding author email: fc.ogbo@unizik.edu.ng

ABSTRACT (Download PDF)

Common food preservation methods such as pasteurization or the use chemical
preservatives render burukutu, a Nigerian alcoholic beverage unacceptable because they
further gelatinize starch or eliminate the beer’s characteristic effervescence through the
killing of active yeasts. Spices are known to be selective in their inhibition of different
types of microorganisms. The objective of this study was to select spices, which would
inhibit the growth of spoilage organisms but allow the growth of active yeasts such that
shelf life of burukutu is extended with retention of beer’s characteristic effervescence.
Lactic acid bacteria, acetic acid bacteria, yeasts and molds isolated during the
fermentation/spoilage of burukutu were screened for susceptibility to ethanolic extracts of
the rhizome of Zingiber officinale, leaves of Cymbopogon citratus, seeds of Aframomum
melegueta, leaves of Gongronema latifolium and the tree bark of Sacoglottis
gabonensisin using plate assays .Burukutu brewed with aqueous extracts of these spices
were also tested for acceptability using the 9-point Hedonic scale and a panel of regular
burukutu drinkers. No spice extracts showed absolute selective antimicrobial activity
against any specific organisms. However, in the plate assays, extracts of Zingiber
officinale showed a stronger inhibitory activity on the growth of molds and the acetic acid
bacteria than it demonstrated against yeasts. Burukutu brewed with this spice showed a
reduced rate of growth of all organisms particularly, the molds and the acetic acid
bacteria and hence prolonged the shelf life for at least three days. Burukutu flavored with
this spice was also acceptable; mean score by panelists was 7.2963a0.49 compared with
7.7037a0.39 for the control
Key words: Burukutu shelf life extension, spices


© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,

P. M. B. 5025 Awka, Nigeria.

email: thebioscientist@unizik.edu.ng

 

 

Powered by Zerisoft