Microorganisms Involved In The Fermentation Of African Oil Bean Seed For Ugba Production
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ABSTRACT
The microorganisms involved in the fermentation of African oilbean seeds for Ugba production were investigated. This investigation revealed the presence of Bacillus, Staphylococcus, Micrococcus, Escherichia coli, Klebsiella and Proteus. It was obvious that no other microorganisms outside bacteria was involved in this fermentation Bacillus spp were seen to be the persistent bacteria throughout the fermentation period. The number of microorganisms increased from day 1 to day 3 and decreased from day 4 till the end of fermentation. Bacillus spp had the highest percentage occurrence while Micrococcus spp had the lowest. There was no presence of fungi. The study can be a key, leading to the development of starter culture for Ugba production.
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APA
ONUOHA, & ALAOMA, N. (2023). Microorganisms Involved In The Fermentation Of African Oil Bean Seed For Ugba Production. Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/microorganisms-involved-in-the-fermentation-of-african-oil-bean-seed-for-ugba-production-7-2
MLA
ONUOHA, and NNENNA ALAOMA. "Microorganisms Involved In The Fermentation Of African Oil Bean Seed For Ugba Production." Michael Okpara University of Agriculture, 20 Feb. 2023, http://repository.mouau.edu.ng/works/microorganisms-involved-in-the-fermentation-of-african-oil-bean-seed-for-ugba-production-7-2. Accessed June 9, 2026.
Chicago
ONUOHA, and NNENNA ALAOMA. "Microorganisms Involved In The Fermentation Of African Oil Bean Seed For Ugba Production." Michael Okpara University of Agriculture (2023). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/microorganisms-involved-in-the-fermentation-of-african-oil-bean-seed-for-ugba-production-7-2