Inhibition of Three Fungal Isolates from Sorrel Drink (Zobo) Using Hurdle Technique

2 Abstract: Studies were carried out on the inhibition of three fungi isolated from sorrel drink (Zobo) using water extracts of Zingiber officinale (Ginger), Piper guineense (West African Black Pepper) as well as heat as hurdles. The fungi isolated and identified were Aspergillus flavus, A.. niger and unidentified Yeast. The spice extracts at concentrations 1-6 ml reduced fungal growth. As the spice concentration was increased, there was a decrease in fungal biomass in the drink when compared with the control. A combination of both spice extracts at different ratios also reduced fungal growth. When the fungi were challenged with 100°C heat for different periods of times (mins), growth reduction also occurred. The further combination of heat treatment with the combined spice treatment inhibted growth tremendously.