African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effects of glucose and clove treatment on the microbial load of Bunyi Youri during fermentation and solar tent drying of the product

Paul Y. Idakwo*
  • Paul Y. Idakwo*
  • Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria.
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Charles A. Negbenebor
  • Charles A. Negbenebor
  • Department of Biological Sciences, Federal University Otuoke, P. M. B. 126, Yenagoa, Bayelsa State, Nigeria.
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Amin O. Igwegbe
  • Amin O. Igwegbe
  • Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria.
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Mamudu H. Badau
  • Mamudu H. Badau
  • Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria.
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  •  Received: 01 March 2016
  •  Accepted: 26 April 2016
  •  Published: 31 May 2016

Abstract

“Bunyi youri” is a Nigerian fermented sun-dried fish product used as condiment in soups. This study was carried out to determine the effects of glucose and clove treatment on the microbial quality of the fermented and solar tent-dried product. A total of 24 isolates were obtained from the “Bunyi youri” samples analyzed, Micrococcus sp. was the predominant constituting 45.83% of the isolates, while Bacillus sp., Staphylococcus sp., Leuconostoc sp. and Streptococcus sp. constituted 29.17, 12.5, 8.33 and 4.17% of the isolates, respectively. Treatment of the samples with glucose resulted in an increase of the total aerobic plate count from an initial 2.11×103 cfu/g in unfermented raw fish samples to an average of 2.05×105 cfu/g during a 24 hour fermentation; the mean total plate count decreased to 9.73×102 cfu/g after the solar tent drying of the product. An improvement in the fermentation was observed as a result of the incorporation of glucose which increased the growth rate of the lactic acid bacteria (LAB) and which, in combination with clove resulted in a reduction of the spoilage bacteria in the final processed products.

Key words: “Bunyi youri”, fermentation, microbial, glucose, clove.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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