The effect of ginger and garlic on the microbial load and shelf life of Kunun-zaki.
Date
2012-05
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Kunun-zaki was produced using ginger and garlic and stored under ambient conditions
for 10 days. The microbiological load and the shelf life of the drink were investigated. Diverse
microbial genera: Lactobacillus, Bacillus, Staphylococcus, Aspergillus, Penicillum, Fusarium
and Saccharomyces were isolated from samples. The effect of ginger and garlic separately were
compared to the combined effect of ginger and garlic in reducing the microbial population. Of
all the treatments, garlic (2g in 200mls or 0.01%w/v) was most effective in reducing the
microbial populations. In contrast, treatment with 1g of ginger was least effective in reducing the
microbial populations. Shelf life based on sensory overall acceptability and microbial quality of
the samples varied with treatments but combination treatment with 2g in 200mls(0.01%w/v)
ginger and garlic extended the shelf life by approximately four (4) days whereas other treated
samples showed marginal enhanced shelf life of 2days. However, untreated control sample
exhibited remarkably high microbial load and was virtually unacceptable after 24h of
production. The result shows the potential of the combination treatment of ginger and garlic as
antimicrobials and in extending the shelf life of Kunun-zaki.
Description
Keywords
Kunun-zaki, ginger, garlic, shelf life, microbial load
Citation
Edward K C, Ohaegbu C G. The effect of ginger and garlic on the microbial load and shelf life of Kunun-zaki. Journal of Applied Pharmaceutical Science. 2012 May; 2(5): 150-153.