Effect of Local Preservatives on Improving the Shelf Life of Soymilk
DOI:
https://doi.org/10.11113/jomalisc.v2.56Keywords:
Soymilk, ginger, clove, preservative efficiencyAbstract
The ensuing increase in soymilk consumption has led to small-scale production of milk under household conditions, with little or no consideration of quality control measures. Local preservatives are nowadays applied to preserve many local drinks. This study determines the effect of local preservatives on improving the shelf-life of soymilk. Clean soybean seeds collected from local markets were soaked, blended, and filtered to obtain soymilk. Extracts of certain spices (garlic, ginger, and clove) were added at various concentrations, singly and in combination, coupled with pasteurization and refrigeration. Standard microbiological techniques such as the pour plate method and culturing were used to enumerate and isolate spoilage microorganisms in the sample over the test period. Results obtained showed that the combination of ginger-clove extract was more effective, it preserved the soymilk sample for 10 days. The spices could be used for a certain period to extend the shelf life of soymilk and they could also be used as an alternative source of natural antimicrobial substance in Soymilk. The microorganisms isolated from the spoiling soymilk after 10 days include Pseudomonas spp. Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Aspergillus fumigatus, Aspergillus lentulus, Aspergillus niger, Rhizopus stolonifer and Trichosporon asahil. The isolation of these spoilage organisms after a given period implies that the preservative effect of the local spices used in this study is time dependent. The synergetic use of ginger, clove, and other local preservatives as preservatives for local drinks should be explored further and optimized.
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