Shelf Life Extension In Burukutu, A Nigerian Alcoholic Beverage Using Antimicrobiologically Active Spices

Main Article Content

F. C. Ogbo
I. O Igwilo

Abstract

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.

Article Details

How to Cite
Ogbo, F. C., & Igwilo, I. O. (2018). Shelf Life Extension In Burukutu, A Nigerian Alcoholic Beverage Using Antimicrobiologically Active Spices. The Bioscientist Journal, 6(1), 1-12. Retrieved from https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/2
Section
Articles

References

Ajaiyeoba, E.O. and O. Ekundayo. (1999). Essential oil constituents of Aframomummelegueta (Roscoe) K. Schum. Seeds (alligator pepper) from Nigeria. Flavour and Fragrance Journal14: 109-111.
Alexopoulos, C. J., Mims, C.W. and Blackwell, M. (1996). Introductory Mycology, 4th ed. John Wiley, New York.
AOAC Official Method of Analysis. (1990). Wines. In Official Methods of Analysis of AOAC International 15th ed.
Atter, A., Obiri-Danso, K. and Amoa-Awua, W. K. (2014).
Microbiological and chemical processes associated with the production burukutua traditional beer in Ghana. International Food Research Journal 21(5): 1769-
1776.
Banigo, E.O.I., Aina, A. and Ossa, G. E. A. (1987). A study of the traditional Burukutu‘ manufacturing practice in Nigeria. Journal of Food and Agriculture 2: 83-89.
De Man., Rogosa J. C. and Sharpe, M. E. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23(1): 130-135.
Diao, W., Hu, Q., Zhang, H., and Xu, J. (2014). Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.). Food Control 35:109-116.
Edward, K.C. and Ohaegbu, C.G. (2012). The effect of ginger and garlic on the microbial load and shelf life of Kunun-zaki. Journal of Applied Pharmaceutical Science 2 (05): 150-153.
Eze, V.C., Eleke, O.I. and Omeh, Y.S. (2011). Microbiological and nutritional qualities of burukutu sold in mammy market Abakpa, Enugu State, Nigeria. American Journal of Food and Nutrition 1(3): 141-146.
Ezekwe C. I., Nwodo O.F.C. and Ezea S.C. (2014). Chemical and Phytochemical Components of GongronemaLatifolium (Asclepiadaceae).
Research Journal of Pharmaceutical, Biological and Chemical Sciences 5 (2): 857 – 866.
Faparusi, S. I. (1970). Sugar changes during the preparation of burukutu beer. Journal of the Science of Food and Agriculture 21:79-81.
Gottardi, D., Bukvicki, D., Prasad, S. and Tyagi, A. K. (2016).
Beneficial Effects of Spices in Food Preservation and Safety.
Frontiers in microbiology7:1394.
Holt, J. G., Krieg, N. R., Sneath, P. H. A., Staley, J. T., Williams, S. T. (Eds). (1994). Bergey's Manual of Determinative Bacteriology, Williams and Wilkins, Baltimore.
Jideani, I. A. and Osume, B.U. (2001). Comparative studies on the microbiology of three Nigerian fermented Beverages: Burukutu, Pito and Nbal. Nigerian Food Journal 19:25 – 30.
Kolawole, O. M., Kayode, R. M. O. and Akinduyo, B. (2007). Proximate and Microbial Analysis of Burukutu and Pito Produced in Illorin, Nigeria. African Journal of Biotechnology 6(5): 587-590.
Kurtzman, C. P., Fell, J. W., Boekhout, T., and Robert, V. (2011).
Methods for isolation, phenotypic characterization and maintenance of yeasts. In Kurtzman, C. P., Fell, J. W. andBoekhout, T. (Eds). The Yeasts, a Taxonomic Study, 5th edn. Elsevier. pp. 87-110.
Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., and Thonart, P. (2012). Characteristics of African traditional beers brewed with sorghum malt: a review.
Biotechnology, Agronomy, Society and Environment 16 (4): 509-530.
Mosher, J. F. and Johnsson, D. (2005). Flavored alcoholic beverages: an international marketing campaign that targets youth. Journal of Public Health Policy 26(3):326-
42.
Novellie L. & De Schaepdrijver P. (1986). Modern developments in traditional African beers. Progress in Industrial Microbiology 23: 73157.
Ogbadu, L. J., Momo-Jimoh, A. and Ameh, J. B. (1997). Heat treatment and chemical preservatives and their effects on the keeping quality of burukutu beer. World Journal of Microbiology and Biotechnology 13 (1): 131 – 132.
Onyenekwe, P. and Hashimoto, S. (1999). The composition of the essential oil of dried Nigerian ginger (Zingiberofficinale Roscoe). European Food Research and Technology 209: 407-410.
Perez, C., M. Pauli and P. Bazerque, (1990). An antibiotic assay by the agarwell diffusion method. Actabiologiaeetmedicinaeexperime ntalis, 15: 113–115
Shaaban, A. H., Ramadan, M. M., Amer, M. M., El-Sideek, L. E. and Osman, F. (2013). Chemical Composition of CymbopogonCitratus

Essential Oil and Antifungal Activity Against Some Species of Mycotoxigenic Aspergillus Fungi. Journal of Applied Sciences Research 9(11):
5770-5779.
Tchouya, G. R. F., Obiang, G. P. N., Bongui, J. and Lebibi, J. (2016).
Phytochemical Study of Sacoglottisgabonensis(Baill.) Urb. Isolation of Bioactive Compounds from the Stem Bark. American Chemical Science Journal 11(4): 1-5.

Van Der Walt J.P., 1956. Kafficorn malting and brewing studies: studies on the microbiology of kaffi beer. Journal of the Science of Food and Agriculture 7: 105113.

Watts, B. M., Yumaki, C. L., Jeffery, L. E., Elais, L. G. (1989). Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada.
Zhang, Y., Liu, X., Wang, Y., Jiang, P., Quek, S. (2016). Antibacterial activity and mechanism of cinnamon essential oil against
Escherichiacoli and Staphylococcusaureus. Food Control 59: 282 -289.

Most read articles by the same author(s)