2024, Vol. 5, Issue 1, Part A
Comparative study of the growth of Pseudomonas aeruginosa strain PG1 in two Nigerian soups
Author(s): Success N Ihezuo and Onoriode C Eruteya
Abstract: Soup is a primary liquid food, made by combining ingredients of meat or vegetables with stock or water. Proximate composition and microbial load were evaluated after the inoculation of Pseudomonas aeruginosa strain PG1 to determine the growth rate in two Nigerian soups. The percentage proximate composition of ‘ogbono’ and native soup revealed the presence of moisture (9.60, 59.37), carbohydrate (28.97, 20.89), protein (18.42, 5.42), crude fibre (0.98, 1.15) lipid (34.62, 11.09) and ash (7.41, 2.98), respectively. Total count was lower in native soup with counts ranging from 5.27 to 9.83 log10cfu/ml while ‘ogbono’ soup had microbial counts ranging from 5.29 to 10.92 log10cfu/ml. Counts showed an exponential increase in P. aeruginosa strain PG1 from the 0 to the 8 hours after which decline was observed. The growth of P. aeruginosa strain PG1 in soups is greatly influenced by the nutritional quality of the food as observed in this study.
Pages: 33-36 | Views: 300 | Downloads: 168
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How to cite this article:
Success N Ihezuo, Onoriode C Eruteya. Comparative study of the growth of Pseudomonas aeruginosa strain PG1 in two Nigerian soups. J Adv Microbiol Res 2024;5(1):33-36.
