Microbial Characterization of Maize Fermentation Water during Ogi Production

This study characterized the microorganism found in 0 – 96 hours maize fermentation medium during ogi production (a cereal based porridge). Dried yellow maize were purchased from three maize sellers at Rumuomasi market, Port Harcourt, Nigeria. The samples were fermented using sterile water for 0 – 96 hours. About 2ml of the fermentation water was aseptically collected. Standard microbiological characterization of the isolates was carried out. Results revealed that Saccharomyces cerevisiae, Corynebacteria and Lactobacillus species were the main microbes found in the fermentation medium within 96 hours of fermentation. Other microbes found in the medium included Staphylococcus aureus, Escherichia coli, Enterobacter, Pseudomonas, Bacillus, Micrococcus species (bacteria), Aspergillus flavus, Aspergillus niger, Penicillium, Rhizopus, Mucor, Fusarium, Geotrichum species (Fungi). There was decline in the TCFU ml-1 followed by increasing pH as the fermentation progressed. This would suggest that the fermentation medium gradually became unfavorable to the microbial population. The implication of the effect of pH variability with the preponderance of the isolates over the period of fermentation was discussed.

Microbial Characterization of Maize Fermentation Water during Ogi Production Keywords:

Cereal , Fermentation , Maize , Microorganisms , Ogi