African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12506

Full Length Research Paper

Effect of spices on the microbiological quality of Hibiscus sabdariffa (zobo) drink and molecular characterization of the associated spoilage organisms

Adeoye, B. K.
  • Adeoye, B. K.
  • Department of Nutrition and Dietetics, Babcock University, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Oyewole, O. B.
  • Oyewole, O. B.
  • Department of Food Science and Technology, Federal University of Agriculture, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Idowu, M. A.
  • Idowu, M. A.
  • Department of Food Science and Technology, Federal University of Agriculture, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Obadina, A. O.
  • Obadina, A. O.
  • Department of Food Science and Technology, Federal University of Agriculture, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Ani, I. F.
  • Ani, I. F.
  • Department of Nutrition and Dietetics, Babcock University, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Ngozi, E. O.
  • Ngozi, E. O.
  • Department of Nutrition and Dietetics, Babcock University, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar


  •  Received: 11 May 2018
  •  Accepted: 15 August 2018
  •  Published: 22 August 2018

Abstract

Hibiscus sabdariffa drink (zobo) was preserved with three concentrations of cloves (Syzygium aromaticum), ginger (Zingiber officinale) and mixture of cloves and ginger, respectively while the control had no spice. The bottled H. sabdariffa drink was stored at 28 ± 2°C for 16 days. The total bacteria and fungi counts were determined every 48 h during storage. Bacterial and fungal growths were not detected in H. sabdariffa drink containing 0.25 and 0.45% concentrations of either of the spices through the period of storage. The following organisms which were isolated from the control and associated with H. sabdariffa drink spoilage were inhibited by the spices at 0.25 and 0.45% concentrations: Stenotrophomonas rhizophila, Pseudomonas azotoformans, Leucobacter  aridicollis,  Leucobacter komagatae, Pantoea gaviniae, Staphylococcus auricularis, Aspergillus niger, Ascomycota species, Candida parapsilosis, Fusarium  solani, and Penicillium chermesinum.

 

Key words: Hibiscus sabdariffa, cloves, ginger, organisms, spoilage.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 17 No. 34
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES