Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria

Onuorah Samuel; Odibo Frederick

doi:doi:10.11648/j.ijhnm.20180401.15

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Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria

Onuorah Samuel, Odibo Frederick

Published in International Journal of Homeopathy & Natural Medicines (Volume 4, Issue 1)

Received: 30 November 2017 Accepted: 21 December 2017 Published: 8 April 2018

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Abstract

Sorrel beverage (Zobo) is a nutritive, medicinal and refreshing drink made from the dried calyces of Hibiscus sabdariffa. The fungal assessment of the Zobo samples purchased from ten hawkers in Ifite Awka, Nigeria as well as the control sample were carried out using standard methods. The pH values of the samples were also determined. The average fungal counts of the hawked samples ranged between 110 and 210 cfu/ml while the pH ranged between 2.1 and 2.6. No fungus was isolated from the control sample prepared under aseptic conditions in the laboratory while it’s pH was 2.2. The fungi were identified as Aspergillus niger (23.77%), Rhizopus stolonifer (19.48%), Fusarium oxysporum (8.57%), Penicillium expansum (17.14%), and Saccharomyces cerevisiae (31.04%). Aspergillus niger, Rhizopus stolonifer, Fusarium oxysporum, Penicillium expansum and Saccharomyces cerevisiae were present in 70%, 60%, 30%, 50% and 90% of the samples respectively. The yeast Saccharomyces cerevisiae was the predominant fungus isolated from the samples. The presence of most of these fungi in significant numbers in the product is a public health problem. Effective preservation methods should be used while adequate quality control during production, packaging and storage as well as good personal and environmental hygiene should be encouraged. These measures will minimize the entry and proliferation of fungi and the health risk associated with them.

Published in	International Journal of Homeopathy & Natural Medicines (Volume 4, Issue 1)
DOI	10.11648/j.ijhnm.20180401.15
Page(s)	24-30
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Fungi, Characterization, Identification, Sorrel Beverage, Ifite Awka, Nigeria

References

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APA Style

Onuorah Samuel, Odibo Frederick. (2018). Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. International Journal of Homeopathy & Natural Medicines, 4(1), 24-30. https://doi.org/10.11648/j.ijhnm.20180401.15

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ACS Style

Onuorah Samuel; Odibo Frederick. Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. Int. J. Homeopathy Nat. Med. 2018, 4(1), 24-30. doi: 10.11648/j.ijhnm.20180401.15

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AMA Style

Onuorah Samuel, Odibo Frederick. Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. Int J Homeopathy Nat Med. 2018;4(1):24-30. doi: 10.11648/j.ijhnm.20180401.15

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@article{10.11648/j.ijhnm.20180401.15,
  author = {Onuorah Samuel and Odibo Frederick},
  title = {Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria},
  journal = {International Journal of Homeopathy & Natural Medicines},
  volume = {4},
  number = {1},
  pages = {24-30},
  doi = {10.11648/j.ijhnm.20180401.15},
  url = {https://doi.org/10.11648/j.ijhnm.20180401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhnm.20180401.15},
  abstract = {Sorrel beverage (Zobo) is a nutritive, medicinal and refreshing drink made from the dried calyces of Hibiscus sabdariffa. The fungal assessment of the Zobo samples purchased from ten hawkers in Ifite Awka, Nigeria as well as the control sample were carried out using standard methods. The pH values of the samples were also determined. The average fungal counts of the hawked samples ranged between 110 and 210 cfu/ml while the pH ranged between 2.1 and 2.6. No fungus was isolated from the control sample prepared under aseptic conditions in the laboratory while it’s pH was 2.2. The fungi were identified as Aspergillus niger (23.77%), Rhizopus stolonifer (19.48%), Fusarium oxysporum (8.57%), Penicillium expansum (17.14%), and Saccharomyces cerevisiae (31.04%). Aspergillus niger, Rhizopus stolonifer, Fusarium oxysporum, Penicillium expansum and Saccharomyces cerevisiae were present in 70%, 60%, 30%, 50% and 90% of the samples respectively. The yeast Saccharomyces cerevisiae was the predominant fungus isolated from the samples. The presence of most of these fungi in significant numbers in the product is a public health problem. Effective preservation methods should be used while adequate quality control during production, packaging and storage as well as good personal and environmental hygiene should be encouraged. These measures will minimize the entry and proliferation of fungi and the health risk associated with them.},
 year = {2018}
}

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TY - JOUR
T1 - Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria
AU - Onuorah Samuel
AU - Odibo Frederick
Y1 - 2018/04/08
PY - 2018
N1 - https://doi.org/10.11648/j.ijhnm.20180401.15
DO - 10.11648/j.ijhnm.20180401.15
T2 - International Journal of Homeopathy & Natural Medicines
JF - International Journal of Homeopathy & Natural Medicines
JO - International Journal of Homeopathy & Natural Medicines
SP - 24
EP - 30
PB - Science Publishing Group
SN - 2472-2316
UR - https://doi.org/10.11648/j.ijhnm.20180401.15
AB - Sorrel beverage (Zobo) is a nutritive, medicinal and refreshing drink made from the dried calyces of Hibiscus sabdariffa. The fungal assessment of the Zobo samples purchased from ten hawkers in Ifite Awka, Nigeria as well as the control sample were carried out using standard methods. The pH values of the samples were also determined. The average fungal counts of the hawked samples ranged between 110 and 210 cfu/ml while the pH ranged between 2.1 and 2.6. No fungus was isolated from the control sample prepared under aseptic conditions in the laboratory while it’s pH was 2.2. The fungi were identified as Aspergillus niger (23.77%), Rhizopus stolonifer (19.48%), Fusarium oxysporum (8.57%), Penicillium expansum (17.14%), and Saccharomyces cerevisiae (31.04%). Aspergillus niger, Rhizopus stolonifer, Fusarium oxysporum, Penicillium expansum and Saccharomyces cerevisiae were present in 70%, 60%, 30%, 50% and 90% of the samples respectively. The yeast Saccharomyces cerevisiae was the predominant fungus isolated from the samples. The presence of most of these fungi in significant numbers in the product is a public health problem. Effective preservation methods should be used while adequate quality control during production, packaging and storage as well as good personal and environmental hygiene should be encouraged. These measures will minimize the entry and proliferation of fungi and the health risk associated with them.
VL - 4
IS - 1
ER -

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Author Information

Onuorah Samuel

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria
Odibo Frederick

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria

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APA Style

Onuorah Samuel, Odibo Frederick. (2018). Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. International Journal of Homeopathy & Natural Medicines, 4(1), 24-30. https://doi.org/10.11648/j.ijhnm.20180401.15

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ACS Style

Onuorah Samuel; Odibo Frederick. Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. Int. J. Homeopathy Nat. Med. 2018, 4(1), 24-30. doi: 10.11648/j.ijhnm.20180401.15

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AMA Style

Onuorah Samuel, Odibo Frederick. Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria. Int J Homeopathy Nat Med. 2018;4(1):24-30. doi: 10.11648/j.ijhnm.20180401.15

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@article{10.11648/j.ijhnm.20180401.15,
  author = {Onuorah Samuel and Odibo Frederick},
  title = {Characterization and Identification of Fungi in the Sorrel Beverage (Zobo) Hawked in Ifite Awka, Anambra State, Nigeria},
  journal = {International Journal of Homeopathy & Natural Medicines},
  volume = {4},
  number = {1},
  pages = {24-30},
  doi = {10.11648/j.ijhnm.20180401.15},
  url = {https://doi.org/10.11648/j.ijhnm.20180401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhnm.20180401.15},
  abstract = {Sorrel beverage (Zobo) is a nutritive, medicinal and refreshing drink made from the dried calyces of Hibiscus sabdariffa. The fungal assessment of the Zobo samples purchased from ten hawkers in Ifite Awka, Nigeria as well as the control sample were carried out using standard methods. The pH values of the samples were also determined. The average fungal counts of the hawked samples ranged between 110 and 210 cfu/ml while the pH ranged between 2.1 and 2.6. No fungus was isolated from the control sample prepared under aseptic conditions in the laboratory while it’s pH was 2.2. The fungi were identified as Aspergillus niger (23.77%), Rhizopus stolonifer (19.48%), Fusarium oxysporum (8.57%), Penicillium expansum (17.14%), and Saccharomyces cerevisiae (31.04%). Aspergillus niger, Rhizopus stolonifer, Fusarium oxysporum, Penicillium expansum and Saccharomyces cerevisiae were present in 70%, 60%, 30%, 50% and 90% of the samples respectively. The yeast Saccharomyces cerevisiae was the predominant fungus isolated from the samples. The presence of most of these fungi in significant numbers in the product is a public health problem. Effective preservation methods should be used while adequate quality control during production, packaging and storage as well as good personal and environmental hygiene should be encouraged. These measures will minimize the entry and proliferation of fungi and the health risk associated with them.},
 year = {2018}
}

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