was done in order to investigate the microbial content of some bolted soft
drivels sold in Enugu interlopes. Soft drink are consumed in large quantities
by the different age groups, adult and children of different class of people
all over the state. This is aided by the general availability of these drink
almost every place roleve people gather
for work or recreational activities. It is the appropriate to subject these
soft drinks to some kind of investigation by isolation and characterizing the microorganism
staining and biochemical test method were employed to isolate and identify the organisms found different
bacterial and feast were identified these organisms include Fvlavobacterium
spp. Bacillus Eschericjhism coli, Enteribacter
arccosines Micro coccusroseus Micrococcus various Bacillus subtitles
Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae
klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium,
sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc.
TABLE OF CONTENT
History and overview of soft drink industries
Production of soft drinks
Microbiology of soft drinks
Factors affecting microbial growth
Ingredients and their effects
Material and method
Sterilization of glass warier.
Preparation of dividend and media
Preparation of serial / isolation
Identification and characterization of isolate
4.1 Result and discussion
Conclusion and recommendation
LIST OF TABLE
cultural characteristic of bacterial growth on nutrient agar
cultural characteristic of yeast growth on Pdp agar.
result obtaining from gram staining and cellular morphology of bacterial
result obtained from gram staining and cellular morphology of yeast isolates.
different bacterial identified from the result of biochemical test (Appendix
organisms (yeast) identified from the result of biochemical test. (appendix C
were defined by Harry and Wilbert (1984) as a class of non alcoholic beverages
which may be divided into two classes carbondrate soft drinks some time
referred to as Soda ;’soda pop “etc) and still or non- carbondrate soft drinks.
soft drinks in general contains 86 to 92% water, 7 to 10% nutrient sweetbriers,
carbodioxide (if present) acid and flavoring. The food and drug administration
standard of identity for carbonated soft drink define them as a class of
beverage made by absorbing carbodiocide in potable water. The amount of
carbonhdioxide used is not less than that which well be absorbed by the
beverage at a pressure of one atmosphere and a temperature of 60F. these drinks
contain no alcohol, or only such alcohol (not in excess of 0.5% by weight of
the finished beverage) as is contributed by the flavoring ingredient that may
be use in carbonated soft drinks in such
properties are reasonable required to accomplish their intruded effects. These
include nutritive sweeteners flavoring ingredient natural and antificial colour
additive acidifying agent buffering agent emulsifying stabilizing or viscosity
producing agent foaming agent caffeine and chemical preservatives the beginning
of the carbonated beverage (soft) drinks) as recorded by Resrosier (1977) date
back to the closing years of the eighteen (18th ) century
(1959) defined micro organisms as plant or animal organisms of microscopic or
submicroscopic dimensions. Plant microorganisms are generally classified into
three major groups, namely fungi bacteria and
Algae as for as beverage manfacture is concerned the fungi are the most
important group of spoilage organisms because yeast and mould belong to this
group. The protozoa are the most important
of the animal microorganisms.
individual microorganisms are microscopic in size they can form colonies clouds
precipitates sediments and scums with time and these are visible to the naked
eyes and are the direct signs of the presence of microorganisms.
microbiological safety and ratability of the diverse type of soft drinks
products depend on their formulation (including) the use of chemical
preservative carbonation low PH values and pasteurization) this was stated by
ganglion (1982). Batchelor (1985) put it that the inter related environmental
factors that determine the microbial load of
product or the susceptibility of a product to microbial spoilage are
intrinsic and Extrinsic factors.
factor are derived from the product and its formulation according to pauezai
comments they are not easy to change Extrinsic factor are variable introduced
during processing packaging distribution and storage. They should be easier to
change and control. Girighano further
recorded that control should be by application of the air Hazard
Analysis critical Control point (HACCP) system to raw material formulating
processing condition and packaging examples of such control would be :
Measurement of temperature during heat treatment of
Measurement of carbonation level by routine
monvtorning of carbendioxide pressures in carbonated products
Measurement of pH water activity product
viscosity and preservatives in combination with other formulation parameters
Maintenance of good hygienic practice to prevent the
building up of spoilage organisms on the plant equipment and in the production
microbiological problem arise because of poor quality of raw material (eg fruit
concentrates sugar and syrup) poor processing hygiene packaging material and
storage condition and these lead to over coming of the preservation system
applied drinking manufactures or production of the beverages (soft drinks)
by the micro organisms.
are consumed in large quantities by the massed both male and female cutting
across different age group adult and children of different classes of people
all oven the state. This is aided by the general availability of these drinks
almost every place where people gather for work or recreational activities so
it is necessary to let the people taking this soft drinks know the consequences
of leaving their drink open there by allowing some microorganisms which grow in
the presence of air (acropea or acrophile organisms) to gain their way into the
drink. Also for then to know the implicated organism in the soft drink thereby helping them to reduce their soft drink
AIM AND OBJECTIVES
objective of this project is to investigation the microbial content of bottled
soft drinks by:
Isolating the microorganisms present in them
Identify and characterize the microorganisms present
Yeast and would are the only organisms implicated and identified in the
microbiological charateristion of the three brand of soft drinks.
Yeast and mould are the only organisms implicated and identified in the
microbiological characterization of the three brand of soft drink, bacteria
were also implicated and identified.
was limited to Enugu metropolis and three leading and most consumed soft drink this was due to economic
and transportation difficulties encountered in the course of the study.
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