Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

Abstract

Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.

Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean

“…The current finding agree with the reports that the Bacillus species are predominant in fermenting legume proteins (Achi, 1992;Barimalaa et al, 1994;Barber et h. However, the electrophoretic patterns for the uncooked, soaked and cooked samples and the sample fermented for 12 h were similar. The result was the same as the report of Kiers et al (2000), but was different from the report of Visessanguan et al (2005).…”

“…When the amino acid composition of tempeh and unfermented soybeans were compared, most of the amino acids changed very little by fermentation: no more than 5-10% decrease or increase (Murata et al, 1967). Amino acids produced because of protein metabolism are responsible for the gradual pH increase and leveling off towards 7.5-8.0 (Barimalaa et al, 1989;Achi, 1992;Barber and Achinewhu, 1992;Sarker et al, 1997). The increase in pH into the alkaline range may be physiologically important for fermenting microorganisms.…”

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

“…Traditionally, Parkia biglobosa are usually prepared by boiling for 8 -12 hours depending on the strength of the testa and on the de-hulling efficiency of the seeds. Boiling in 0.1 M Na 2 CO 3 reduces the cooking time to 4 hours and increases the de-hulling efficiency to 80% [10]. It can be mashed with bare feet or in a mortar and pestle to remove the testa.…”

Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria

“…These industries utilize small-scale equipment while adding value to such local produce (Latunde-Dada, 2000). Although fermented food condiments have constituted a significant proportion of the diet of many people, Nigerians have exhibited an ambivalent attitude in terms of consumers' tastes and preferences for such foods (Achi, 1992). The Introduction of foreign high technology products especially processed ones because of globalization and liberation of the economy radically changed the Nigerian food culture into a mixed grill of both foreign and local dishes (Ojo, 1991).…”

“…The microflora involved in the fermentation of these foods have been isolated and characterized (Oyewole and Odunfa, 1990). The method of preparation of gari and lafun has been explained by Latunde-Dada, (2000) while the method of preparation of ogiri was explained by Achi (1992).…”