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Pakistan Journal of Nutrition
  Year: 2006 | Volume: 5 | Issue: 1 | Page No.: 51-58
DOI: 10.3923/pjn.2006.51.58
Microbial Studies on Aisa: A Potential Indigenous Laboratory Fermented Food Condiment from Albizia saman (Jacq.) F. Mull
Adenike A.O. Ogunshe , Abiodun E. Ayodele and Iheanyi O. Okonko

Abstract:
A total of 134 bacterial isolates characterized as Bacillus cereus var. mycoides, B. coagulans, B. licheniformis, B. megaterium, B. pumilus, B. subtilis, Staphylococcus cereus and S. saprophyticus were isolated from fermenting Albizia saman seeds during the laboratory production of aisa, a potential food seasoning condiment. Bacillus species were the most predominant species and produced the highest ammoniacal smell characteristic of typical indigenous fermented food condiments. There was a general increase in the microbial population throughout the fermentation period. The pH of the fermenting mash was between 6.5-8.2. The physical observation of the fermented mash was dark brown in appearance with creamish mucilaginous slime, moulding the fermented cotyledons together. Process optimization of the fermenting aisa mash indicated optimal fermentation temperature of 45o-50oC, optimal pH of 6.9-8.2, while the fermented mash with pawpaw leaves gave the most accepted product as compared to banana leaves, local leaves and almond leaves. Consumers gave 74.0%-96.0% preference to aisa as an alternative to iru and ogiri, the most popular indigenous fermented food condiments in Nigeria. In comparison with the laboratory fermented samples, Escherichia coli, Klebsiella pneumoniae, Enterobacter aerogenes and Proteus mirabilis were isolated in addition to the Bacillus and Staphylococcus species in the traditionally fermented aisa samples. Fermentation of Albizia saman seeds for 5-7 days gave the best organoleptic parameters of aisa even after 3 months of storage at ambient temperature and 6 months storage at 4oC in the refrigerator.
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COMMENTS
12 July, 2012
Prof vkjoshi,dept food science technology,uhf Nauni,Solan India:
It is an interesting paper. It appears that author is working on indigenous fermented foodsor the microbiology of the same. Quality of indigenous fermented foods of your region could be another aspect that concern mealso. I am presently working on the Indigenous fermented foods of south Asia as a project of CRC publisher. I am interested in scholar /scientist or an academician who could a chapter for my book .The work could be entitled Indigenous fermented foods of Pakistan anf Afganistan. If the proposal is acceptable it could be communicated on my amail.Details would be sent soon.
 
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7+2=?