title: Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri-a fermented-castorseed soup condiment.
abstract: Wrapping ogini in perforated cellophane bags at 28°C increased its pH value during 7 days' storage. Storage at 10°C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42°C during natural ogiri fermentation. Samples of ogiri inoculated with Bacillus sp. and a combination of Bacillus and Micrococcus spp. produced the typical ogiri odour.
authors.affiliation: Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, P.M.B. 10660, Enugu, Nigeria.
authors.forename: G N
authors.initials: GN
authors.lastname: Aniche
authors.forename: S I
authors.initials: SI
authors.lastname: Nwokedi
authors.forename: O
authors.initials: O
authors.lastname: Odeyemi