Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages

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dc.contributor.authorOsuntogun, B.
dc.contributor.authorAboaba, O.O.
dc.date.accessioned2022-09-06T09:26:40Z
dc.date.available2022-09-06T09:26:40Z
dc.date.issued2004-01-01
dc.descriptionScholarly articleen_US
dc.description.abstractThe microbial and physico-chemical quality of our commercially produced non-alcoholic beverages-Ginger beer, Soya milk, Soborodo drink and kunun-zaki-were investigated. The organisms isolated included lactic acid bacteria like Lactobacillus, Streptococcus and Leuconostoc. Other bacterial isolates were Staphylococcus, Bacillus and Pseudomonas while the fungi were Penicillium, Aspergillus, Trichoderma, Candida and Saccharomyces. Studies were also carried out on the sensory evaluation and shelf-stability during storage. A combination of pasteurization and refrigeration was found most suitable for prolonged shelf life and consumer acceptability. Chemical analysis showed that the major food components were retained, though some toxic elements were detected like Cadmium and-Chromium even above the permissible levels.en_US
dc.identifier.citationOsuntogun, B. and Aboaba, O.O., 2004. Microbiological and physico-chemical evaluation of some non-alcoholic beverages. Pakistan Journal of nutrition, 3(3), pp.188-192.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11303
dc.language.isoenen_US
dc.publisherPakistan Journal of Nutrition, Asian Network for Scientific Informationen_US
dc.subjectNon alcoholic beveragesen_US
dc.subjectRefrigerationen_US
dc.subjectToxic elementsen_US
dc.subjectBacteriaen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCESen_US
dc.titleMicrobiological and Physico-chemical Evaluation of Some Non-alcoholic Beveragesen_US
dc.typeArticleen_US
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