Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri--a fermented-castor-seed soup condiment

Wrapping ogiri in perforated cellophane bags at 28 degree C increased its pH value during 7 days' storage. Storage at 10 degree C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42 degree C during natural ogiri fermentation....

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Veröffentlicht in:	World journal of microbiology & biotechnology 1993-01, Vol.9 (6), p.653-655
Hauptverfasser:	Aniche, G.N, Nwokedi, S.I, Odeyemi, O
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus Biological and medical sciences castor beans cellophane chemical constituents of plants condiments duration fermentation Fermented food industries fermented foods Food industries Fundamental and applied biological sciences. Psychology microbial activity Micrococcus Other fermented food industries Plantago Ricinus communis storage temperature
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Zusammenfassung:	Wrapping ogiri in perforated cellophane bags at 28 degree C increased its pH value during 7 days' storage. Storage at 10 degree C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42 degree 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.
ISSN:	0959-3993 1573-0972
DOI:	10.1007/BF00369573