Abstract
Hibiscus sabdariffa drink (zobo) was preserved with three concentrations of cloves (Syzygium
aromaticum), ginger (Zingiber officinale) and mixture of cloves and ginger, respectively while the
control had no spice. The bottled H. sabdariffa drink was stored at 28 ± 2°C for 16 days. The total
bacteria and fungi counts were determined every 48 h during storage. Bacterial and fungal growths
were not detected in H. sabdariffa drink containing 0.25 and 0.45% concentrations of either of the
spices through the period of storage. The following organisms which were isolated from the control and
associated with H. sabdariffa drink spoilage were inhibited by the spices at 0.25 and 0.45%
concentrations: Stenotrophomonas rhizophila, Pseudomonas azotoformans, Leucobacter aridicollis,
Leucobacter komagatae, Pantoea gaviniae, Staphylococcus auricularis, Aspergillus niger, Ascomycota
species, Candida parapsilosis, Fusarium solani, and Penicillium chermesinum.
