EFFECT OF STORAGE-TEMPERATURE, TIME AND WRAPPING MATERIALS ON THE MICROBIOLOGY AND BIOCHEMISTRY OF OGIRI - A FERMENTED-CASTOR-SEED SOUP CONDIMENT

Authors
ANICHE GN NWOKEDI SI ODEYEMI O
Citation
Gn. Aniche et al., EFFECT OF STORAGE-TEMPERATURE, TIME AND WRAPPING MATERIALS ON THE MICROBIOLOGY AND BIOCHEMISTRY OF OGIRI - A FERMENTED-CASTOR-SEED SOUP CONDIMENT, World journal of microbiology & biotechnology, 9(6), 1993, pp. 653-655
Citations number
NO
Categorie Soggetti
Biothechnology & Applied Migrobiology
Journal title
World journal of microbiology & biotechnology → ACNP
ISSN journal
09593993
Volume
9
Issue
6
Year of publication
1993
Pages
653 - 655
Database
ISI
SICI code
0959-3993(1993)9:6<653:EOSTAW>2.0.ZU;2-5
Abstract
Wrapping ogiri in perforated cellophane bags at 28-degrees-C increased its pH value during 7 days' storage. Storage at 10-degrees-C decrease d microbial numbers in ogiri wrapped with both plantain leaves and cel lophane. The temperature rose from 28 to 42-degrees-C during natural o giri fermentation. Samples of ogiri inoculated with Bacillus sp. and a combination of Bacillus and Micrococcus spp. produced the typical ogi ri odour.