Microbial synergism in fermenting ogi

ABSTRACT

This study was carried out to know the positive interaction of microorganisms in fermented ogi. Ogi fermentation is a two staged process involving the successional activities of a diverse group of microorganisms.  The microbial types,  occurrence, loads and interactions were studied during the production of Ogi. Isolation, enumeration and identification of bacteria and fungi were carried out by using standard spread plate, morphological, biochemical and physiological characterization methods. Mutualistic and antagonistic interactions among the microorganism were investigated  using agar well diffusion method. The pH of Ogi was determined using pH metre while titratable acidity was determineby titration method. The fungi isolated were Aspergillusniger,Aspergillusflavus.  The yeast isolated during the fermentation period includeSaccharomyces cereviseae. Six bacteria were also isolated which wereBacillus subtilis,  Escherichia coli, Staphylococcus aureus,Klebsiellaspp and Enterobacterspecies. The main objective is to identify, examine and also study the physicochemical parameters during fermentation.

TABLE OF CONTENTS

CHAPTER 1

1.1 ﾿ Introduction ﾿ 1 ﾿

1.2 ﾿ Aims and Objectives ﾿ 3

CHAPTER 2

LITERATURE REVIEW

2.1 ﾿ Historical Background Of The Study ﾿ 4

2.3  ﾿ African Perspective ﾿ 6

2.4  ﾿ Food Fermentation Types and Special Effects Associated With it ﾿ 10

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Study Area ﾿ 12

3.2.0 ﾿ Sampling Collection ﾿ 12

3.2.1        Media Preparation ﾿ 12

3.3 ﾿ Isolation and Identification of Microorganism in Fermented Ogi ﾿ 12

3.3.1 ﾿ Identification of Isolates ﾿ 12

3.3.2 ﾿ Gram Staining ﾿ 13

3.3.3 Motility Test (Hanging Drop method) ﾿ 13

3.3.4.0 Biochemical Tests ﾿ 13

3.3.4.1 ﾿ Catalase Test ﾿ 13

3.3.4.2 ﾿ Coagulase Test (Slide test) ﾿ 14

3.3.4.3 Oxidase Test ﾿ 14

3.3.4.4 Citrate Utilization Test ﾿ 14

3.3.4.5 ﾿ Indole Test ﾿ 15

3.3.4.6 ﾿ Urease Test ﾿ 15

3.3.4.7 ﾿ Voges-Proskauer Test ﾿ 15

3.3.4.9 ﾿ Sugar utilization test ﾿ 16

3.3.4.10 ﾿ Lactophenol Cotton blue staining ﾿ 16

3.4 ﾿ Studying  the physiochemical Parameters During Fermentation of Ogi ﾿ 17

3.4.1 ﾿ Determination of Temperature ﾿ 17

3.4.2 ﾿ Measurement of pH  ﾿ 17

3.4.3 ﾿ Determination of titratable acidity ﾿ 17

3.5.1 ﾿ Examination of Interactions of Microorganisms in Ogi ﾿

CHAPTER FOUR

4.0   Results  ﾿ 19

CHAPTER FIVE

5.1 ﾿ Discussion of the result ﾿ 27

5.2 ﾿ Recommendation ﾿ 28

5.3 ﾿ Conclusion ﾿ 29

References ﾿ 30

List of Table

Table ﾿ Title ﾿ Page

Table 4 ﾿ Total viable microbial count from five different fermented ogi sample ﾿ 21

Table 4.1 ﾿ Identification and characterize of Isolate from (5) different Ogi samples ﾿ 23

Table 4.2 ﾿ Identification and characterize of Fungal Isolates ﾿ 24

Table 4.3 ﾿ Percentages occurrence of fungal and bacterial isolates from Fermented Ogi sample 25

Table 4.4 ﾿ Temperature, pH and Titratable acid values of the sample during formation ﾿ 2

LIST OF FIGURES

Figure ﾿ Title ﾿ Page

Fig 2.1. ﾿ Flow chart for traditional ogi ﾿ 9

Fig 2..2 ﾿ Flow chat that improvedmethod of Ogi ﾿ 9