ABSTRACT

 Ugba is a Nigerian indigenous protein rich food obtained by solid state fermentation of seeds of African oil bean (Pentaclethra macrophylla). The colony forming unit pergram was detennined. Total aerobic plate count of the sample was determined ranging from 5.2 x 10 to 2.4 x 1O CFU /g. Total colifor count of 8.0 x 10° to 2.2x 10° CFU/g and total Staphylococcus aureus plate count ranging from 7.5 x 10° to 4.5 x10° CFU/g were determine in the laboratory respectively. Bacillus species have the highest growth rate values throughout the fermentation process. These species are important sources of proteases and amylases. Isolation of these species of microorganisms; Micrococcus, Pseudomonas ,Escherichia coli ,Leuconostoc, Proteus, Staphylococcus and Enterobacter in fermented African oil bean seed. Bacterial contamination results also from various unsanitary cultivation and marketing practices . The work therefore sets out to screen and characterize bacterial isolates of Ugba for technical properties required for the fermentation of the product . This method will help to reduce the problems of occurrence of pathogens and improve the poor keeping quality of the product being experienced by the local processors.