The study investigated fresh tomato fruits (Roma VF variety) prepared into paste, proportioned into different samples with each receiving different concentrations of ginger, ginger and garlic powder (2 and 4% w/w) and stored over a period of 8 weeks. The total viable (TVC), lactic acid bacteria (LAB) and yeast counts of the samples were enumerated on a weekly basis while the pure microbial isolates were identified. Results showed that TVC and LAB of control sample ranged from 3.42 to 13.45 and from 5.79 to 17.74, respectively, while samples with garlic and ginger had counts ranging from 3.34-4.87 to 3.39-4.86 (log cfu/g), respectively, over the period of storage. The microorganisms were identified as Lactobacillus brevis, Lactobacillus plantarum, Lactobacilli acidophilus, Lactobacillus delbrueckii, Lactobacillus fermentum, Leuconostoc mesenteroides, Saccharomyces cerevisiae, Saccharomyces lactis, Hansenula anomala, Rhodotorula glutinis, Rhodotorula flava and Rhodotorula rubra. The study concluded that combined garlic and ginger (2 and 4%) suitably preserved tomato paste for 8 weeks without deterioration at refrigeration temperature (4 ± 1C). PRACTICAL APPLICATIONSHealth-conscious consumers are wary of potential dangers of consuming chemical preservatives over a period of time. The use of natural products such as ginger and garlic as natural preservatives could significantly improve their utilization in industrial production of tomato paste and even in household production in Africa where refrigeration is greatly hampered by erratic power supply.

Garlic and ginger are natural spices with potentials as biopreservatives and allied health benefits. Fermented pastes either from maize or sorghum have a shelf life of fewer than 10 days except when refrigerated. In this study, garlic and ginger were added separately and in combinations to the fermented pastes prepared from maize and sorghum grains with a view to extending its shelf life resulted in 7 treatments. During storage for 4 weeks at ambient and refrigeration temperatures, the microbial load was enumerated and isolates identified using conventional methods. Physicochemical properties and shelf-life of the paste were also evaluated. Prominent in the fermented pastes during storage were 8 species of lactic acid bacteria and yeast (Saccharomyces cerevisiae and Saccharomyces rouxii). Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis, Candida krusei, and Rhodotorula glutinis in paste during storage.  Bio-preserved paste using 4% garlic with 2% ginger had the best preservative effect on total viable counts (8.29-11.30 CFU/g), lactic acid bacteria (8.3-9.70 CFU/g) and yeast (4.69-9.45 CFU/g) counts. The study established that fermented pastes produced from either maize or sorghum can be effectively bio preserved using garlic, ginger, and garlic-ginger at 2 or 4 % for 4 weeks without spoilage at ambient temperature (27± 2oC); thus, extending its shelf life.

PurposeThe need for production of more health‐promoting and affordable drinks prompted the idea of incorporating probiotic bacterial isolates into ginger‐based beverages. The purpose of this paper is to evaluate the viability of two probiotic bacterial isolates (Lactobacillus plantarum and Lactobacillus bulgaricus) in ginger and ginger with garlic beverages and to determine in vitro inhibition of Escherichia coli NCIB 85 and Staphylococcus aureus NCIB 8586 (common food‐borne pathogens) by the probiotic beverages.Design/methodology/approachInoculation of sterilized ginger‐based beverages with isolated Lactobacillus strains was carried out and subsequently stored at ambient temperature (27 ± 1°C) and refrigeration temperature (4 ± 1°C) for four weeks. Lactic acid bacteria count of each probioticated sample was determined at intervals using standard method. In vitro inhibition of the food‐borne pathogens by the probiotic beverages was determined with broth culture method.FindingsResults revealed the log count of Lactobacillus plantarum in the ginger beverage to be from 9.11 to 8.09 and 7.82 cfu/ml at ambient and refrigeration temperatures, respectively, at the fourth week of storage. Log count of Lactobacillus bulgaricus also ranged from 7.68 to 2.25 cfu/ml after four weeks of storage at ambient temperature while it remained at 5.57 cfu/ml after three weeks of storage at refrigeration temperature. L. bulgaricus however, failed to survive beyond three weeks in refrigerated storage. Similar trend of viability was exhibited in ginger with garlic beverage. Probiotic ginger, and ginger with garlic beverages inhibited the growth of E. coli and S. aureus to varying degrees during the period of storage.Originality/valueGinger‐based beverages could therefore be used as carriers of probiotic bacteria and thus serve as health drinks for consumers of different socio‐economic strata.