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ISSN: 2375-3005

American Journal of Microbiology and Biotechnology

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Microbial Quality Assessment of Fruit Juice Produced from Two Varieties of Watermelon (Citrullus lanatus)

American Journal of Microbiology and Biotechnology
Vol.4 , No. 6, Publication Date: Oct. 25, 2017, Page: 91-96

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Authors

[1]	Noah Abimbola Aduke, Department of Food Technology, the Federal Polytechnic, Ilaro, Nigeria.

Abstract

Juice was produced from two varieties of watermelon. It was pasteurized, preserved with 0.1% sodium benzoate chemical, refrigerated (4°C), stored for 7 days and was analyzed for its microbio logical qualities. Total aerobic bacterial counts ranged from 1.5±0.1 log₁₀ cfu/ml for water melon sugar baby juice (A6P), 2.0±0.1 log₁₀ cfu/ml for water melon orangeglo juice (6AP) and control 1.2±0.15 log₁₀ cfu/ml orange juice (PA6). Coliform counts were 1.0±0.2 log₁₀ cfu/ml A6P, 1.5±0.05 log₁₀ cfu/ml for 6AP, 1.0±0.03 log₁₀ cfu/ml PA6, Staphylococcus counts were 1.0±0.13 log₁₀ cfu/ml, 1.4±0.01 log₁₀ cfu/ml and 1.0±0.06 log₁₀ cfu/ml, no counts were recorded for Samonella count, while the yeast and mold counts ranged from 1.0±0.02 log₁₀ cfu/ml A6P to 1.2±0.03 log₁₀ cfu/ml 6AP, 1.0±0.03 log₁₀ cfu/ml PA6. Bacteria isolated were Bacillus subtilis, Lactobacillus plantarium, Staphylococcus aureus, Klebsiella pneumonia, Proteus vulgaris, Pseudomonas fluorescence and Micrococcus sp while the mold isolates were Rhizopus nigrican and Mucor mucedo. The yeast isolate was Saccharomyces cerevisiae. The total aerobic count does not exceed the standard of ICMSF of 10⁵ cfu/ml of foods, hence combination of chemical preservation and the use of pasteurization reduces the microbial load to the minimal and thus makes it shelf stable.

Keywords

Water Melon Juice, Microbial, Pasteurization, Chemical Preservation, Refrigeration

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