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World Journal of Microbiology and Biotechnology

, Volume 13, Issue 1, pp 131–132 | Cite as

Heat treatment and chemical preservatives and their effects on the keeping quality ofburukutu beer

  • L. J. Ogbadu
  • A. Momo-Jimoh
  • J. B. Ameh
Short Communication

Abstract

Pasteurization of freshly brewedburukutu samples at 60‡C for 30 min delayed its spoilage for two weeks while addition of 0.25, 0.5 or 1.0% sorbic acid, benzoic acid or sodium metabisulphite prevented spoilage for three to four weeks. Combined pasteurization with 0.25% sodium metabisulphite stabilizedburukutu for up to 11 weeks.

Key words

Benzoate burukutu beer metabisulphite pasteurization sorbate 

References

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Copyright information

© Rapid Science Publishers 1997

Authors and Affiliations

  • L. J. Ogbadu
    • 1
  • A. Momo-Jimoh
    • 1
  • J. B. Ameh
    • 1
  1. 1.Department of MicrobiologyAhmadu Bello UniversityZariaNigeria

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