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Effect of heat treatments on the microbial load of ‘nono’
Author(s) -
Atanda O.O.,
Ikenebomeh M.J.
Publication year - 1989
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1989.tb00333.x
Subject(s) - library science , computer science
Fresh nono samples were subjected to temperature treatments of 55, 60, 65 and 70°C at holding times of 5, 10, 20 and 30 min. Treatment at 65°C for 30 min was most effective in leaving the least number of viable bacteria (1·97 times 10 3 pL 0·04) without affecting the organoleptic quality of the product. Some micro‐organisms isolated after the pasteurization treatments were Lactobacillus bulgaricus, L. plantarum, L. helveticus and Streptococcus cremoris while coliform bacteria and fungi did not survive the pasteurization treatments.
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