A.W. Ashiru
Department of Biological Science, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, Nigeria
O.D. Teniola
Federal Institute of Industrial Research Oshodi (FIIRO) Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, Nigeria
N.N. Dibiana
Department of Biological Science, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, Nigeria
A. Apena
Department of Chemical Science, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, Nigeria
ABSTRACT
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.
PDF References
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
URL: https://scialert.net/abstract/?doi=pjn.2012.243.246
DOI: 10.3923/pjn.2012.243.246
URL: https://scialert.net/abstract/?doi=pjn.2012.243.246
REFERENCES
- Akinrele, T. and L. Bassir, 1967. The nutritive value of ogi a Nigerian infant food. J. Trop. Med. Hygiene, 12: 279-280.
PubMed - 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 - 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 - Miller, S.L. and H.C. Urey, 1959. Organic compound synthesis on the primitive earth. Science, 130: 245-251.
PubMedDirect Link - 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.
CrossRefDirect Link - 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 - 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.
CrossRefDirect Link - 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.
PubMedDirect Link - 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 - 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