ABSTRACT

 This study was aimed at isolating and identifying the microorganisms associated with the traditional fennentation of millet/sorghum for the production of ogi. The method used were MacConkey agar. Nutrient agar and Sabouraud dextrose agar. In this study, the total heterotrophic plate count (THPC) from the millet and sorghum samples ranged from 4.8x 10cfu/g to 1.51x10cfu/g. The total coliform plate count (TCPC) from 1.1x 10°cfu/g to 4.4x 10cfu/g. The total fungal plate count (TFPC) ranged from 1.9x 10'cfu/g to 3.3x10cfu/g and the total lactic acid bacterial plate count (TLPC) ranged from 1.8x 10cfu/g to 7.2x10cfu/g. The predominant microorganisms isolated were Escherichia coli. Staphylococcus aureus, Lactobacillus spp, Bacillus sp. Enterococcus sp, Enterobacter spp, Penicil/ium sp, and Rhizopus stolon(fer. Enterococcus spp was the most frequently occurring isolates from the ogi samples with a percentage occurrence of (22.0%). followed by Bacillus spp with a percentage occurrence of ( 19.5%). Lactobacillus spp snd Staphylococcus aureus (14.6%) Rhizopus stolonifer (9.8%), then. Escherichia coli and Penicillium spp with an occurrence of (7.3%). while Enterobacter spp had the least percentage occurrence of (4.9%). It was observed that Ogi from millet had a higher bacterial distribution with 21 representing (51.2%) while sorghum had a lower percentage distribution with 20 representing (48.9%) The high microbial count is attributable to poor hygienic practices during the processing and post processing handling of the "Ogi". The isolation of the microorganisms from the "millet/sorghum" samples confinned that it could serve as a vehicle for the transmission of potentially pathogenic microorganisms. Therefore. there is need for sanitary measures in the production of fermented cereals so as to minimize the rate of food borne pathogens during processing and storage