Effect Of Ginger And Garlic On The Microbial Load And Shelf-Life Of Burukutu

ABSTRACT

Burukutu was produced using the modified method. After production, the product was analyzed physico-chemically and the following values were obtained, using parameters like pF (3.94), Total Titratable Acidity (0.55), Specific Gravity (0.8273g/m3), Alcoholic Content (4.10%), and Temperature (29°C). Diverse microbial genera such as Staphylococcus sp, Bacillus sp, Lactobacillus sp, Aspergillus sp, Sacchromyces sp, and Escherichia coil dominated the spoilt burukutu. Isolates of the above mentioned microbial genera were treated with the ethanolic extracts these spices; ginger, garlic, and ginger-garlic in the ratio of 20grams of spice to 100m1 of 90% ethanol (20g 100m1). These spices had an effect on the spoilage organisms but the combination of the spices ginger-garlic in equal proportions (40g : lOOmi) gave a synergistic effect that was better off. So, of all the treatments, ginger-garlic (40g 200m1) was most effective followed by garlic and ginger respectively. Shelf-life of the product can be extended beyond 2 weeks of production, by blending burukutu with a combination of these spices