The Microbial Population Associated With The Natural Fermentation Of Prawn (Litopenaus Sp.) For Condiment Production
ABSTRACT
Fresh water prawn (Litopenaus sp.) was
naturally fermented for 36 hours in the laboratory to produce the condiment
(Ogiri ayiya) and the metabolic activities of the microbial flora involved were
investigated. During the fermentation, various species of bacteria were
implicated with Bacillus sp and Lactobacillus sp as the major fermenters with
microbial count of 2.0 x 106 cfu/ml and 2.0 x 1O4cfu/ml respectively and
occurred throughout the fermentation whereas Staphylococcus sp and
Streptococcus sp were late fermenters with count of 8.0 x 102 cfli/ml and 6.3 x
102 cfulml respectively. Also, bacteria like Klebsiella and Enterobacter sp
were also encountered but were eliminated at the end of the fermentation due to
modified environmental conditions. The moisture content, pH, temperature and
titratable acidity of the fermenting prawn varied overtime and were influenced
by the metabolic activities of the micro-organisms. The percentage nutrient
values of the fermented prawn increased as the fermentation progressed except
in the case of fat where there was a decrease. A shelf-life of eight days was
also determined for the prawn condiment produced.
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DIKE, O (2021). The Microbial Population Associated With The Natural Fermentation Of Prawn (Litopenaus Sp.) For Condiment Production . Repository.mouau.edu.ng: Retrieved May 18, 2024, from https://repository.mouau.edu.ng/work/view/the-microbial-population-associated-with-the-natural-fermentation-of-prawn-litopenaus-sp-for-condiment-production-7-2
O., DIKE. "The Microbial Population Associated With The Natural Fermentation Of Prawn (Litopenaus Sp.) For Condiment Production " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-microbial-population-associated-with-the-natural-fermentation-of-prawn-litopenaus-sp-for-condiment-production-7-2. Accessed 18 May. 2024.
O., DIKE. "The Microbial Population Associated With The Natural Fermentation Of Prawn (Litopenaus Sp.) For Condiment Production ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Jul. 2021. Web. 18 May. 2024. < https://repository.mouau.edu.ng/work/view/the-microbial-population-associated-with-the-natural-fermentation-of-prawn-litopenaus-sp-for-condiment-production-7-2 >.
O., DIKE. "The Microbial Population Associated With The Natural Fermentation Of Prawn (Litopenaus Sp.) For Condiment Production " Repository.mouau.edu.ng (2021). Accessed 18 May. 2024. https://repository.mouau.edu.ng/work/view/the-microbial-population-associated-with-the-natural-fermentation-of-prawn-litopenaus-sp-for-condiment-production-7-2