Nhcrobial Population Associated With The Natural Fermentation Of Crab (Sudanonoutes Sp For Condiment Production

ABSTRACT

Fresh water crab (Sudanonoutes sp) was naturally fermented for 72 hours in the laboratory for condiment (ogiri nshiko) and the metabolic activities of the microbial flora involved were investigated. During the Fermentation, varied species of bacteria were implicated with Bacillus sp as major fermenters with microbial count of 8.38i0gmocfu/g whereas Lactobacillus sp, Pseudoinonas sp, Streptococcus amid Staphylococcus sp were the late fermenters with counts of 6.3Ologlocfu/g,  respectively. Bacillus S was the most prevalent and occurred until the end of the fermentation. The moisture content, pH, titratable acidity and temperature of the fermenting crab varied overtime and were influenced by metabolic activities of the microolganisms. The relative percentage nutrient values of the fermented crab increased as fermentation progressed except in the case of fat where there was neared decrease.