MICROORGANISMS ASSOCIATED WITH NATURAL FERMENTATION OF PROSOPIS-AFRICANA SEEDS FOR THE PRODUCTION OF OKPIYE

被引：20

作者：

ACHI, OK

机构：

[1] Department of Science Technology, Federal Polytechnic, Idah

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1992年 / 42卷 / 04期

关键词：

SEED FERMENTATION; CONDIMENT; OKPIYE; MICROBIAL ECOLOGY; BACTERIA; PROSOPIS-AFRICANA;

D O I：

10.1007/BF02194090

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristic, of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.

引用

页码：297 / 304

页数：8

共 17 条

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