MICROBIOLOGICAL SUCCESSION OCCURRING DURING FERMENTATION OF OGI—AN AFRICAN BREAKFAST CEREAL

Ogi is a fermented cereal food made from corn and consumed widely in West African countries. Ogi fermentation is a two-staged process involving the successional activities of a diverse group of microorganisms. Diastatic activity provided primarily by gram-positive bacteria resulted in an increase in...

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Bibliographic Details
Published in:Journal of the Elisha Mitchell Scientific Society 1998-12, Vol.114 (4), p.190-198
Main Authors: NWOSU, VERONICA C., OYEKA, CHRISTINE A.
Format: Article
Language:English
Subjects:
Acidity
Corn
Enterobacter
Fermentation
Grains
Lactobacillus
Microorganisms
Sugars
Yeasts
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Summary:Ogi is a fermented cereal food made from corn and consumed widely in West African countries. Ogi fermentation is a two-staged process involving the successional activities of a diverse group of microorganisms. Diastatic activity provided primarily by gram-positive bacteria resulted in an increase in levels of fermentable sugars in the first phase which in phase two, sustained the growth and activities of a second group of fermentative microorganisms dominated by Lactobacillus spp. The pH achieved at the end of fermentation was 3.92 from an initial value of 6.9. Final value of titratable acidity was 0.55% lactic acid. Ogi fermentation can be characterized, on the basis of the ratio of microorganisms isolated, as a process mediated predominantly by gram-positive bacteria with Enterobacter and yeasts contributing to flavor development of the product.
ISSN:0013-6220