Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments.
A total of 97 strains of spore-forming Bacillus were isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located in Southwestern Nigeria. The isolates were identified as B. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B. megaterium (12%) and B. polymyxa (5%). The microbial load of the condiments showed that the average count of spore-formers was between 107 to 109 cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively, while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ash content ranged from 5.8 to 6.1%; a 0.1% titratable acidity and pH values above 7.0 were obtained for the three condiments.
Sanni
A I
AI
Department of Botany and Microbiology, University of Ibadan, Nigeria.
Ayerno
G S
GS
Sakyi-Dawson
E
E
Sefa-Dedeh
S
S
D001407:Bacillus / Q000145:classification / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D003212:Condiments / Q000032:analysis / Q000382:microbiology*; D007887:Fabaceae; D005223:Fats / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000592:standards*; D006863:Hydrogen-Ion Concentration; D009549:Nigeria; D010946:Plants, Medicinal; D011506:Proteins / Q000032:analysis; D013171:Spores, Bacterial; D014867:Water / Q000032:analysis
D005223:Fats; D011506:Proteins; D014867:Water