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
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.