Research ArticleOpen Access

Chemical Properties and Microbiological Profile of kunu zaki, A Non-Alcoholic Beverage

Volume 4 - Issue 1

**Braide W*¹, Ukagwu N², Lugbe PB³, Akien Ali AI³ and Adeleye SA¹**

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- ¹Department of Microbiology, Federal University of Technology, Nigeria
- ²Department of Science Laboratory Technology, Federal Polytechnic, Nigeria
- ³Department of Science Laboratory Technology, Rivers State Polytechnic, Nigeria
*Corresponding author:Braide W, Department of Microbiology, Federal University of Technology, PMB 1526, Owerri, Imo State, Nigeria

Received: April 11, 2018; Published: April 25, 2018

DOI: 10.26717/BJSTR.2018.04.001001

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Abstract

Kunu zaki is a popular indigenous cereal based non-alcoholic beverage widely consumed, especially in the Northern Nigeria. Composite samples randomly collected were screened for pH, titratable and microbiological characteristics using standard methods. Antibiotics susceptibility pattern of pathogenic bacteria was also determined using Kirby-Bauer disc diffusion method. The pH was slightly acidic to neutral (6.83-7.13), while titratable acidity was directly proportional to incubation time (mean value, 0.50%-1.53%). Total plate counts were high for bacteria (1.5 × 107Cfu/ml - 9.5 × 107Cfu/ml), coliform (0 - 7.0 × 106Cfu/ml) and fungi (6.0 × 106 - 1.0 × 106) and indicates gross contamination. Bacterial isolates include species of Bacillus, Escherichia coli, Lactobacillus, Staphylococcus, Salmonella and Shigella, whereas molds isolated belongs to the genera, Fusarium, Aspergillus, Penicillium, Rhizopus and Mucor. Saccharomyces species were the only yeast isolated. The health implications of the presence of Escherichia coli, Staphylococcus aureus, Salmonella species in foods and beverages had been widely reported.

Some species of Aspergillus, Fusarium, Rhizopus and Penicilium produces mycotoxins, a secondary metabolite associated with serious mycotoxicosis of animals and humans. Bacillus, Lactobacillus and Saccharomyces are involved in food deterioration and spoilage as they utilize the sugars present in the substrate to produce acids and other metabolites. The results of the antibiotic susceptibility test are worrisome as some of the organisms showed resistance to the tested antibiotics. For instance, Staphylococcus aureus and Salmonella sp were resistant to amoxicillin antibiotic whereas Escherichia coli, Bacillus cereus and Salmonella sp were resistant to ceftazidine antibiotic. Adequate sanitary measures should be employed during and after the production of Kunu zaki to reduce the microbial load.

Keywords: Kunu Zaki; Chemical and Microbial Profile; Antibiotic Assay