African Journal of Microbiology Research
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Article Number - 06A3B3413327


Vol.7(31), pp. 3992-3995 , August 2013
DOI: 10.5897/AJMR2013.5854
ISSN: 1996-0808



Full Length Research Paper

Changes in the microbial population of pasteurized soursop juice treated with benzoate and lime during storage


 

Nwachukwu, E.* and Ezeigbo, C. G.




Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.


Email: drejik@yahoo.com






 Accepted: 22 July 2013  Published: 02 August 2013

Copyright © 2013 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


 

The microbial quality of locally produced soursop juice and the effect of pasteurization, acidification and chemical preservative on the juice were investigated. Soursop juice samples were analyzed according to standard bacteriological and chemical methods. Microbiological quality of the treated juice (pasteurized at 60°C for 1 h, acidified with lime and addition of 0.05% sodium benzoate) was evaluated. Microbial load increased in the sample (without treatments- control), from 4.3 × 106 to 14.6 × 106 cfu ml-1. Pasteurized soursop juice showed a decrease in microbial load from 2.2 × 103 to 4.2 × 101 cfu ml-1. Juice treated with sodium benzoate also decreased in microbial load from 1.2 × 10to 2.3 × 105 cfu ml-1 while acidified soursop juice decreased from 2.3 × 106 to 4.8 × 103 cfu ml-1. Pasteurized soursop juice increased in pH from 4.89 to 4.98 and a decrease in titrable acidity from 23.25 to 21.92. Soursop juice treated with sodium benzoate increased in pH from 5.94 to 6.23 and a decrease in titrable acidity from 23.62 to 18.10. Acidified soursop juice decreased in pH from 4.03 to 3.95 and an increased but with steady titrable acidity of 37.50. The study reveals that the synergistic effect of pasteurization, acidification and treatment with sodium benzoate can be used to extend the shelf-life of soursop juice for up to two weeks.

 

Key words: Soursop juice, microbial quality, pasteurization, acidification, benzoate.


APA (2013). Changes in the microbial population of pasteurized soursop juice treated with benzoate and lime during storage. African Journal of Microbiology Research, 7(31), 3992-3995.
Chicago   Nwachukwu, E. and Ezeigbo, C. G.. "Changes in the microbial population of pasteurized soursop juice treated with benzoate and lime during storage." African Journal of Microbiology Research 7, no. 31 (2013): 3992-3995.
MLA Nwachukwu, et al. "Changes in the microbial population of pasteurized soursop juice treated with benzoate and lime during storage." African Journal of Microbiology Research 7.31 (2013): 3992-3995.
   
DOI 10.5897/AJMR2013.5854
URL http://academicjournals.org/journal/AJMR/article-abstract/06A3B3413327

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