PROFILE OF RESIDENT MICROBES CAUSING SPOILAGE IN “OLEWONYO”, A LOCALLY PRODUCED NON-ALCOHOLIC BEVERAGE IN KUMASI, GHANA
Abstract: Samples of olewonyo from two different localities together with a laboratory produced sample were analyzed for microbial changes, pH, titrable acidity and salt tolerance. High total viable counts (TVC) of 9.99 log cfu/ml, 9.23 log cfu/ml and 5.00 log cfu/ml were observed in the Aboabo, Anloga and Lab-simulated samples respectively at room temperature at day 3 (72hours). There was no significant differences in microbial load among the various samples among TVCs, lactic acid bacteria (LAB), lactic-acid cocci, and yeasts and moulds counts as the storage time increases (p
Keywords: olewonyo, titrable acidity, lab-simulated, microbial load, spoilage.
How to Cite:
[1] M.G. Addo, L.A. Andoh and K. Obiri-Danso, “PROFILE OF RESIDENT MICROBES CAUSING SPOILAGE IN “OLEWONYO”, A LOCALLY PRODUCED NON-ALCOHOLIC BEVERAGE IN KUMASI, GHANA,” International Advanced Research Journal in Science, Engineering and Technology (IARJSET), DOI: 10.17148/IARJSET.2016.3119
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