- Omorodion, Nnenna J.P
- Department of Microbiology, University of Port Harcourt, PMB 5323 Rivers State, Nigeria
This study examined the effects of various spices and storage temperatures on the physicochemical properties and microbial dynamics of commercially made Zobo drinks over a nine-day period. The use of standard physiochemical and microbiological techniques was implemented. The Total heterotrophic bacteria count ( THBC) showed that counts ranging from 8.2×104 to 9.4×104 CFU/ml on day 0 and 2.2 x.10⁶ CFU/ml on day 9 for zobo. The total coliform count (TC) of Zobo samples varied with spice treatments, storage conditions, and duration. Zobo without treatment (ZC) displayed uniform TC on Day 0, but ambient-stored samples generally had higher TC than refrigerated ones as the storage duration increased. Ginger and Garlic treatments (ZGG) consistently exhibited lower TC, indicating their potential antimicrobial impact. Staphylococcus count in Zobo varied among treatments, with refrigerated samples generally displaying lower counts. Storage temperature played a vital role in influencing Staphylococcus counts, emphasizing the importance of temperature control in preserving microbial quality. The microbial composition analysis revealed a diverse array of microorganisms in Zobo drink with varying prevalence of Bacillus, Staphylococcus, Micrococcus, Proteus, Lactobacillus and Escherichia coli. Temperature fluctuations significantly influenced microbial distribution, emphasizing the need for optimal storage conditions. Physiochemical parameters exhibited variations during the study. Zobo juice displayed pH stability, minimal TTA changes, consistent ascorbic acid content, and TSS stability. Zobo drink exhibited great stability in physiochemical parameters indicating differences in susceptibility to environmental factors This study provides valuable insights into the microbial dynamics and physicochemical stability of commercially made Zobo drinks, emphasizing the importance of appropriate storage conditions for maintaining product quality and safety .This study found that the combination of ginger and garlic in Zobo drink has a synergistic effect and can be used to reduce the bacterial load to a level that is acceptable for at least six to nine days following production. Increased consumer safety and better preservation techniques are made possible by the findings, which advance knowledge of the shelf life of common beverages.