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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/635

Title: Effects of Pasteurisation on Survival Patterns of Microorganisms and Vitamin C Retention in Kunun-zaki
Authors: Egbere, O.J
Pam, K.V
Adesheyan, K.D
A'Kadir, T
Oyero, S.K
Keywords: D-value,
Bacillus subtilis.
Issue Date: 1-Dec-2009
Publisher: African Journal of Biotechnology
Series/Report no.: Vol.8;No.23;Pp 6603-6607
Abstract: The effects of pasteurisation on the survival patterns of the microflora as well as vitamin C retention in kunun-zaki fortified with vitamin C was syudied. A laboratory sorghum based kunun–zaki was fortified with 90 mg/l of vitamin C. The content was subjected to pasteurisation at 70oC for different time intervals ranging from 0 - 30 min. Samples of the beverage were then taken at 5 min intervals during pasteurisation and were analysed for microbial load and residual vitamin C content by 2,6- dichloroindophenol titration method. The results showed that there was a gradual decline in vitamin C retention and steep decline in the microbial load reduction during pasteurisation. The result also showed that at the 20th min of pasteurisation, 80% of microbial isolates had been eliminated leaving only Bacillus Subtilis and Saccharomyces cerevisiae as the surviving organisms. The D70 -value of the most heat resistant organism B. subtilis was found to be 6.5 min.
URI: http://hdl.handle.net/123456789/635
ISSN: 1684–5315
Appears in Collections:Microbiology

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