ISOLATION AND CHARACTERIZATION OF MICROORGANISMS OBTAINED FROM PALP (AKAMU) OF DIFFERENT MARKET SOURCES IN BENIN CITY

Main Article Content

H. E. IYARE
O. J. OGUNBIYI
O. V. ARIREDIEGHA

Abstract

Microorganism play important role in the fermentation of foods. Nigeria has several fermentable foods produced from several feed stocks including cereals, legumes, palm tree, tuber (plants) and proteineceous‟ animal foods. The present study was conducted to determine the microbial activities of locally fermented maize (ogi or akamu). The “akamu” samples were collected aseptically from three different markets in Ogiso and its environs. These samples were taken to the laboratory immediately and were analyzed using standard microbiological and biochemical methods. Escherichia species, Staphylococcus species, Klebsiella species and Pseudomonas species were the bacteria isolated. The total bacteria count ranged from 2.5 x 108 to 4.0 x 108cfu/g. The observed high microbial count in the akamu may likely be attributable to poor hygienic practices during the processing and post processing handling.

Keywords:
Microorganism, bacteria, Akamu, ogi, fermentation.

Article Details

How to Cite
IYARE, H. E., OGUNBIYI, O. J., & ARIREDIEGHA, O. V. (2020). ISOLATION AND CHARACTERIZATION OF MICROORGANISMS OBTAINED FROM PALP (AKAMU) OF DIFFERENT MARKET SOURCES IN BENIN CITY. Journal of Basic and Applied Research International, 26(6), 97-103. Retrieved from https://ikprress.org/index.php/JOBARI/article/view/5590
Section
Short Research Articles

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