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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 3 | Page No.: 279-283
DOI: 10.3923/pjn.2009.279.283
 
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Major Fermentative Organisms in Some Nigerian Soup Condiments

Victor N. Enujiugha

Abstract:
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.
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How to cite this article:

Victor N. Enujiugha , 2009. Major Fermentative Organisms in Some Nigerian Soup Condiments. Pakistan Journal of Nutrition, 8: 279-283.

DOI: 10.3923/pjn.2009.279.283

URL: https://scialert.net/abstract/?doi=pjn.2009.279.283

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