Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri-a fermented-castorseed soup condiment
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 ino...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 1993-11, Vol.9 (6), p.653-655 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | 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. |
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| ISSN: | 0959-3993 1573-0972 |
| DOI: | 10.1007/BF00369573 |