Authors : Bridget O. Omafuvbe and Deboye O. Kolawole
Abstract: The microbial profile of fresh Alligator pepper (Afromomum melegueta) and Negro pepper (Xylopia aethiopica) was studied. The efficacy of the traditional method of processing in reducing the microbial load of the pepper samples was also investigated. The total aerobic mesophilic bacteria count of the fresh pepper ranged from 5.43 log10 cfu/g to 6.88 log10 cfu/g in Alligator pepper and 6.43log10 cfu/g to 6.54log10 cfu/g in Negro pepper.Coliform counts ranged from 5.23 log10 cfu/g in Negro pepper to 6.11 log10 cfu/g in Alligator pepper. The fungal counts showed that yeasts were predominant in the fresh pepper samples. The microflora associated with the fresh pepper samples included species of Staphylococcus, Micrococcus, Bacillus, Serratia, Escherichia, Enterobacter, Aspergillus, Fusarium, Curvularia, Itersonilia, Botrydiplodia, Mucor, Penicillium, Brettanomyces and Candida.Traditional processing methods involving washing, steeping or cooking in boiling water reduced the numbers and types of microorganisms in the pepper samples. This is reflected in the disappearance of yeast and coliforms.The low microbial level of the treated pepper was sustained during sun drying. Our data suggest that although the fresh pepper samples contain appreciable microbial load, their numbers and types are reduced by the traditional methods employed in their processing. Thus improving the quality of the processed pepper
Omafuvbe, Bridget O. and Kolawole, Deboye O. , 2005. Microbial Profile of Alligator pepper (Aframomum melegueta) and Negro pepper (Xylopia aethiopica) During processing . Journal of Food Technology, 3: 113-117.