A Comparative Study on Microbiological and Physico-chemical Properties of Three Local Alcoholic Beverages Produced and Consumed in Mombasa County, Kenya
Abstract:Physico-chemical properties and micobial contamination of three local brews (Mnazi, Mchuchula and M'bangara) consumed in Mombasa County were assessed. The bacteria concentration enumeration was determined by incubation of each sample for two days at 35°C to 37°C on plates containing colony forming units (CFUs) on Aerobic plate count (APC) agar and Lactic acid bacteria (LAB) on Rogosa agar plates. Growth on plates were positive for heterotrophic and LAB bacteria Mwakio et al.; MRJI, 20(4): 1-9, 2017; Article … Show more
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