Submit Manuscript

Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 3 | Page No.: 279-283
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 375

Authors

Victor N. Enujiugha

Keywords

Research Article

Major Fermentative Organisms in Some Nigerian Soup Condiments

Victor N. Enujiugha
Various types of microorganisms were isolated from fermented products of locust bean seeds (Parkia biglobosa), castor bean seeds (Ricinus communis), African oil bean seeds (Pentaclethra macrophylla) and mesquite seeds (Prosopis africana) and characterized. The fermented products, namely, iru, ogiri, ugba and okpei, respectively, are mainly used as condiments in soups, sauces and porridges among consuming populations in Nigeria. The results show that only bacteria were isolated from the fermented condiments. The organisms isolated included species of Micrococcus, Lactobacillus, Staphylococcus and Bacillus. From the results of morphological and biochemical tests carried out on the isolated species, Bacillus subtilis, Bacillus cereus, Lactobacillus brevis, Lactobacillus fermenti, Staphylococcus aureus, Staphylococcus saprophyticus, Micrococcus roseus and Micrococcus varians were found to be present. The isolates were used to ferment freshly prepared oilseed samples, with subsequent evaluation of the desirable quality characteristics of texture, color and aroma. B. subtilis was found to give the products with acceptable quality attributes.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *