Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment

ABSTRACT

Fresh mushroom was processed and fermented to produce ogiriero, a type of Nigeria food condiment. During fermentation, bacterial populations, changes in pH, titrable acidity and proximate composition were measured over a 72h period. The traditional production of "Ogiriero" from the fermentation of Mushroom involves predominantly Bacillus species. Although micrococcus species and Staphylococcus species were present in relatively low numbers at the onset of the fermentation, they do not appear to play any major role in the fermentation process. The bacterial population, pH and moisture content increased with fermentation. The treatable acidity increased in the first 24 hours and then dropped as fermentation progressed there was a decrease in total soluble sugar level while the reducing sugar increased in the first 24 hours and dropped. Proximate composition changes showed increase in protein, ash and crude fat decreased significantly in fermented samples. Fermented – as a rich source of protein, offer potential substitute for meat and cultured dairy products.