Amoah Roseline Esi, Kalakandan Sureshkumar, Wireko-Manu Faustina D, Oduro Ibok, Saalia Firibu Kwesi, Owusu Ebenezer
Ghana Standards Authority Accra Ghana.
Department of Food Biotechnology Indian Institute of Food processing Technology (IIFPT) Thanjavur Tamil Nadu India.
Food Sci Nutr. 2020 Sep 19;8(11):6112-6119. doi: 10.1002/fsn3.1902. eCollection 2020 Nov.
This study evaluated the influence of 10% vinegar and solar drying using two solar dryers and open-sun drying on the microbiological quality of ginger ( Roscoe) rhizome. The rhizomes were analyzed for bacterial, mold, and populations in the raw state, which were water-washed and soaked in 10% vinegar, and in dried form. The fungal population was isolated and identified. Fresh and dried ginger rhizome contained both bacterial and fungal population in the range of 3.0 x 10 ± 1.14 x 10 to 2,180 x 10 ± 70.7 x 10 CFU/g. The stainless steel solar dryer had fewer fungal loads among the drying methods. and species of mycotoxin-producing potential were identified. The 10% vinegar as pretreatment showed no significant difference ( ≤ .05) in the bacterial population reduction but in the fungal population reduction. Growth of fungi in fresh and dried ginger extracts was lower compared with growth in Potato Dextrose Broth.
本研究评估了10%醋以及使用两种太阳能干燥器进行太阳能干燥和露天晾晒对姜根茎微生物质量的影响。对根茎在未加工状态、水洗并浸泡在10%醋中以及干燥状态下的细菌、霉菌和菌群进行了分析。分离并鉴定了真菌菌群。新鲜和干燥的姜根茎中细菌和真菌菌群数量在3.0×10±1.14×10至2180×10±70.7×10 CFU/g范围内。在干燥方法中，不锈钢太阳能干燥器的真菌负载较少。鉴定出了具有产生霉菌毒素潜力的 和 物种。10%醋作为预处理在减少细菌数量方面无显著差异（P≤0.05），但在减少真菌数量方面有差异。与马铃薯葡萄糖肉汤中的生长情况相比，新鲜和干燥姜提取物中真菌的生长较低。
