Abstract:
Ugba production is locally done using wild microbial flora introduced randomly through processing materials for the fermentation of African oil bean seed. Utilization of mixed microbial flora as starter culture for controlled fermentation of African oil bean seed (Pentaclethra macrophylla) for ugba production was evaluated. Microbial association of locally fermented ugba using wild microbial flora was isolated, purified and characterized. Isolates were used as starter cultures, singly and in combination for the laboratory production of ugba for a period of 48 h at 37°C. Organoleptic properties of laboratory produced ugba were evaluated using color, texture and taste as organoleptic indices. Use of starter cultures shortened the fermentation of ugba from 3-4 days to 2 days. While locally prepared ugba was very slimy (+++), laboratory prepared ugba using single cultures of B. megaterium, A. viscolatis and Corynebacterium sp., was slimy (+). Use of mixed cultures of B. megaterium and Corynebacterium sp., or B. megaterium and A. viscolatis led to the production of ugba which was light brown and soft. Use of single culture of Bacillus megaterium led to the production of ugba with 87% overall quality compared to locally produced ugba (100%). A combination of cultures of B. megaterium/Corynebacterium sp. and B. megaterium/Alkaligenes viscolatis led to the production of ugba with 98 and 97% overall quality, respectively while a combination of A. viscolatis/Corynebacterium sp. and A. viscolatis/Micrococcus roseus gave the overall yield of 46 and 42%, respectively. Ugba production appears to be as a result of synergistic activity of fermenting microorganisms.
T.N.T. Nwagu, M.U. Orji, I. Nwobodo and H.A. Nwobodo, 2011. Mixed Microbial Flora as Starter Culture for Production of Ugba from African Oil Bean Seed. Asian Journal of Biological Sciences, 4: 62-69.
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