Subscribe Now Subscribe Today
Research Article

Isolation of Starch Degrading Spoilage Bacteria from ‘Ogi’ (Fermenting Maize Starch)

A.W. Ashiru, O.D. Teniola, N.N. Dibiana and A. Apena
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Fermented maize starch known as ‘Ogi’ (Yoruba) or Akamu (Igbo) is a popular staple food and most popular traditional weaning food in West African countries. Its consumption by convalescents in these regions call for a safe product, free of pathogens and any potentially hazardous micro-organisms. The microorganisms associated with the spoilage of ‘ogi’ (fermented maize starch) porridge were isolated after seven day of fermentation. ‘Ogi’ off odour was first noticed at the 4th day of fermentation. Of all these bacteria and yeasts isolated, only bacteria could hydrolyze the starch in the ogi porridge and they were identified as Bacillus magaterium and Bacillus subtilis. The amylase activities of these organisms were studied under different temperature (20-80°C) and pH (2-8). The optimum temperature of both organisms was 40°C and optimum pH for Bacillus megaterium was four and that of Bacillus subtilis was two. Bacillus megaterium has higher amylase activity and thus was used to cause spoilage of sterile ogi porridge. The consistency of ‘Ogi’ change (liquefy) on the fourth day instead of the normal seven-day duration. In other to prevent ‘Ogi’ spoilage by Bacillus megaterium, a preservative, sodium benzoate was added to the sterile 'ogi' containing the inoculum, it was noticed that ‘Ogi’ aroma and colour remained the same but there was a little change in the consistency after seven days.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

A.W. Ashiru, O.D. Teniola, N.N. Dibiana and A. Apena, 2012. Isolation of Starch Degrading Spoilage Bacteria from ‘Ogi’ (Fermenting Maize Starch). Pakistan Journal of Nutrition, 11: 243-246.

DOI: 10.3923/pjn.2012.243.246


1:  Akinrele, T. and L. Bassir, 1967. The nutritive value of ogi a Nigerian infant food. J. Trop. Med. Hygiene, 12: 279-280.
PubMed  |  

2:  Amar, M.A., 1990. Maternal energy status, lcactation capacity and infant. growth in rural ghana, a study of the interaction of cultural and biological factors. Ph.D. Thesis, London School of Hygiene and Tropical Medicine, London.

3:  Banigo, E.O.I., J.M. Deman and C.L. Durtschaeller, 1974. Utilization of high lysine corn for the fermentation of ogi using a new improved processing system. Cereal Chem., 51: 559-572.
Direct Link  |  

4:  Chandra, A.K., S. Medda and A.I. Bhadra, 1980. Production of xtracellular thermostable -amlyase by Bacillus licheniformis. J. Fermentation Technol., 58: 1-10.

5:  Gallat, S., 1989. Preliminary study of the effect of lactic fermentation on the rheology and ph of sorghum porridge. J. Food Microbiol., 25: 71-75.

6:  Hountunigha, D.J., 1994. Fermentation of maize (Zea mays) meal for mawe production in benin; physical, chemical and microbiology aspects. Ph.D. Thesis, Agricultural University, Wageningen.

7:  Ilori, M.O., O.O. Amundi and O.O. Omidiji, 1997. Purification and properties of an -amylase produced by a cassava fermenting strain Micrococcus luteus. J. Folia Microbiol., 42: 445-449.
PubMed  |  

8:  Mensah, P., B.S. Drasar, T.J. Harrison and A.M. Tomkins, 1997. Fermented cereal gruels; Towards solution of the weanings dilemma. J. Applied Bacteriol., 70: 50-57.

9:  Miller, S.L. and H.C. Urey, 1959. Organic compound synthesis on the primitive earth. Science, 130: 245-251.
PubMed  |  Direct Link  |  

10:  Odunfa, S.A., 1985. African fermented foods. J. Food Sci., 2: 155-191.
Direct Link  |  

11:  Odunfa, S.A. and S. Adeyele, 1985. Microbiological changes during the traditional production of Ogi-baba, a West African fermented sorghum gruel. J. Cereal Sci., 3: 173-180.
CrossRef  |  Direct Link  |  

12:  Teniola, O.D. and S.A. Odunfa, 2002. Microbial assessment and quality evaluation of ogi during spoilage. World J. Microbiol. Technol., 18: 731-737.
Direct Link  |  

13:  Olasupo, N.A., D.K. Olukoya and S.A. Odunfa, 1997. Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food. Folia Microbiologica, 42: 31-34.
CrossRef  |  Direct Link  |  

14:  Olasupo, N.A., O.D. Teniola, R. Okasun, A. Omawaye, S.O. Olatrope and E.M.B. Scott, 1996. Studies on an amylolytic strain of Saccharomyces cerevisiae isolated from yam tuber. J. Basic Microbiol., 36: 283-288.
PubMed  |  Direct Link  |  

15:  Olukoya, D.K., S.L. Ebigwesi, N.A. Olasupo and A.A. Ogunjimi, 1994. Production of dogik an improved ogi (Nigeiran Fermented Weaning Food) with potential for use in diarrhoea control. J. Trop. Pediatr., 40: 108-113.
PubMed  |  

16:  Onyekwere, O.O., I.A. Akinrele and O.A. Koleoso, 1989. Industrializaiton of ogi. 2nd Edn., Steinkraus Publishers, New York, Pages: 360.

17:  Teniola, O.D. and S.A. Odunfa, 2001. The effect of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures. Int. J. Food Microbiol., 24: 239-248.

18:  Adegoke, G.O. and A.K. Babalola, 1988. Characteristics of microorganisms of importance in the fermentation of fufu and ogi: Two Nigerian Foods. J. Appl. Bacteriol., 65: 449-453.
CrossRef  |  

©  2020 Science Alert. All Rights Reserved