ABSTRACT

This project work studied the succession pattern of microorganisms (fungi and bacteria) in the fermentation oftwo cereals. Millet and Sorghum, whereby fermentation is underlined as a process that helps break down large organic molecules via the action of microorganisms into simpler ones. For example, yeast enzymes convert sugars and starches into alcohol, while proteins are converted to peptides/amino acids. The microbial or enzymatic actions on food ingiedients tend to ferment food, leading to desirable biochemical changes responsible for the significant modification to the food. Fermentation is a natural way of improving vitamins, essential amino acids, anti-nutrients, proteins, food appearance, flavors and enhanced aroma. Fei mentation also helps in the reduction of the energy needed for cooking as well as making a safei pioduct (Nkhata et al., 2018: Nkhata el al.. 2019). Millet and Sorghum seeds we're soaked in Clean water and fermented for 96 hours (4 days) while bacteria and fungi we're cultured and isolated daily. Obtained results showed the presence of diverse microorganisms in the fermenting cereals including Lactobacillus, Bacillus, Staphylococcus, Escherichia coli. Streptococcus. Leuconostoc, and Psuedomonas as bacteria isolates as well as Yeast, Aspergillus. Penicillium, Fusarium, and Rhizopus as fungi isolates. There were variation in the succession pattern of the organisms in the fermenting cereals. Lactobacillus, Bacillus and Staphylocqccus were present all through the fermentation period in both cereals. Escherichia coli went extinct after the first day of fermentation (24 hours) in both cereals while Leuconostoc and Psudomonas were absent on the onset but were detected at 48 hours (Leuconostoc) and 24hours (Pseudomonas). Pseudomonas did not persist to the end in sorghum put persisted in the millet. Similarly, variation were recorded in the succession pattern ofthe fungi in the cereals. Aspergillus and Yeast persisted all through while Fusarium and Rhizopus did not appear at the beginning but lasted till the end after being detected at 72 hours in Millet and 24 hours in sorghum. Also Penicillium entered after the first day and persisted all through in both cereals. The microflora of both fermenting cereals we're essentially the same while their negative microbial succession showed but slight variation. Understanding the different types of microorganisms associated with the fermentation of ogi and their succession pattern will aid in the improvement of the fermentation process for the industrial ^cale production of ogi and also to improve the organoleptic quality ofthe product such as taste, colour, aroma etc. This study is significant in characterizing the organisms involved irt millet and sorghum fermentation and at what stages so that a controlled industrial fermentation can be undertaken for large scale pioduction