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Microbiological and organoleptic changes associated with Akpu stored at ambient temperature


, : Microbiological and organoleptic changes associated with Akpu stored at ambient temperature. Global Journal of Pure and Applied Sciences 11(2): 185-188

Akpu was produced in the laboratory and used for the study. Spoilage was determined by changes in microbial population and diversity and organoleptic qualities of the food. Microbiological analysis revealed a progressive increase in the population of bacterial genera from 0 hr. (1.5x102 cfu/g) until 96 hr when the population began to stabilize (1.0x106 cfu/g).

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