To determine tolerance to different temperatures, MRS containing bromo-cresol purple indicator was prepared and 5mls were transferred into tubes. Fifty μl of overnight cultures were inoculated into the tubes and incubated for 7 days at temperatures 10ºC, 15ºC, 45ºC. For each incubation temperature, the cell growth was observed by the color change of the indicator from purple to yellow and recorded as positive (+). For the NaCl tolerance test, two different NaCl concentrations (4.5% and 6.0%) were added to MRS broth containing the indicator. The tubes were inoculated with 1% overnight cultures and incubated at 37ºC for 7 days. Cell growth was indicated by color change and recorded as positive (+).
Author(s) Details:
O. Oluwajoba
Department of Microbiology, Federal University of Technology, Akure, Nigeria. And Department of Biological Science, Yaba College of Technology, Yaba, Lagos, Nigeria.
A. Akinyosoye
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. Oyetayo
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
Recent Global Research Developments in Impact of Processing on Nutritional, Microbiological, and Sensory Attributes of Kunu-Zaki
Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki: This study investigates the effects of different processing methods on Kunun-Zaki, a sorghum-based non-alcoholic beverage. It highlights variations in crude protein, carbohydrate content, pH levels, and microbial counts among traditionally processed and sieved Kunun-Zaki samples [1] .
Nutrient Composition, Antioxidant Properties, and Sensory Characteristics of Instant Kunu: This article explores the nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu made from pearl millet and supplemented with African locust bean pulp. The study finds significant increases in crude fiber, total ash, vitamins, minerals, and antioxidant activities with higher levels of supplementation [2] .
Impact of High Pressure Processing on Microbiological, Nutritional, and Sensory Properties: This paper discusses the effects of high-pressure processing (HPP) on various food properties, emphasizing its potential as a non-thermal technology to maintain shelf life, sensory properties, and nutrient retention [3] .
The Impact of Food Processing on Microbial Quality and Safety: This article examines how over-processing can affect the nutritional content and sensory attributes of food, while also addressing the challenges posed by new, more resilient pathogens [4] .
Impact of High Pressure Processing on Microbiological, Nutritional, and Sensory Properties: Another study on high-pressure processing, this paper highlights its benefits in preserving the shelf life, sensory properties, and nutritional content of foods [4] .
References
- Amusa NA, Ashaye OA. Effect of processing on nutritional, microbiological and sensory properties of kunun-zaki (a sorghum based non-alcoholic beverage) widely consumed in Nigeria. Pakistan Journal of Nutrition. 2009 Oct 28;8(3):288-92.
- Olatoye, K.K., Irondi, E.A., Awoyale, W. et al. Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp. J. Ethn. Food 10, 21 (2023). https://doi.org/10.1186/s42779-023-00188-1
- Amsasekar A, Mor RS, Kishore A, Singh A, Sid S. Impact of high pressure processing on microbiological, nutritional and sensory properties of food: A review. Nutrition & Food Science. 2022 Aug 9;52(6):996-1017.
- The Impact of Food Processing on Microbial Quality and Safety
https://www.interesjournals.org/articles/the-impact-of-food-processing-on-microbial-quality-and-safety.pdf - Amsasekar A, Mor RS, Kishore A, Singh A, Sid S. Impact of high pressure processing on microbiological, nutritional and sensory properties of food: A review. Nutrition & Food Science. 2022 Aug 9;52(6):996-1017.
