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International Research Journal of Microbiology

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Physiological Properties of a Microbial Community in Spontaneous Fermentation of Maize (Zea mays) for Ogi Production

Abstract

Wakil Sherifah M.* and Daodu Aima A

Based on the previous knowledge of spontaneously fermenting maize for the preparation of Ogi, four growth media were used for the isolation of the different common group of organisms implicated. Yeasts and Molds were identified as Saccharomyces cerevisiae, Candida sp., Rhodotorula sp., Aspergillus niger and Penicillium sp. The bacteria were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Streptococcus lactis, Enterococcus feacalis, Escherichia coli, Staphylococcus aureus, Enterobacter sp., Citrobacter sp., Klebseilla sp., Bacillus subtilis, Bacillus cereus, Bacillus licheniformis, Aerobacter sp., and Corynebacteria sp. A sharp decrease in pH of fermenting gruel from 5.7 to 3.5 was observed within 24 hours while titratable acidity increases within the first 48 hours with a further increase and decrease in pH and titratable acidity at 72 hours.These isolates were subjected to pH ranges of 3.5 – 6 and all were able to grow at optimum pH 6 with a reduction in the number of isolates as pH reduces. Growth in temperature ranging from 250C to 500C, salt (NaCl, MgS04, K2HP04, CuS04 and ZnS04) and sugar (glucose, sucrose, lactose, melibiose and raffinose) concentrations of 0.2% to 1% were carried out on all the isolates. With increase in temperature and salt concentration, a reduction in the number of isolates that grew was observed. From this study, the optimum conditions that favours the growth of all the group of organisms was found to be pH 6, 300C, 0.2% of the salts used and a significant population of all the group of organisms utilized glucose as their best carbon source.

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