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Microbiology of the fermentation of ‘iru pete’ and ‘iru woro’ obtained from local producers

  • Ganiyu Pacy Oyeyiola
Other Research Papers

Summary

The microorganisms responsible for the fermentation of ‘iru’, obtained from local producers, were isolated and identified. Only bacteria were involved in the fermentation; the species areMicrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Citrobacter freundii, Lactobacillus salivarius andStreptococcus pyogenes. Microbial population, temperature, pH and moisture content increased with increase in period of fermentation. A progressive in titratable acidity accompanied the fermentation.

Keywords

Fermentation Acidity Bacillus Lactobacillus Staphylococcus Aureus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Résumé

Les microorganismes responsables de la fermentation des ‘iru’ obtenus de producteurs locaux ont été isolés et identifiés. Seules des bactéries sont impliquées dans la fermentation. Les espèces sontMicrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Citrobacter freundii, Lactobacillus salivarius etStreptococcus pyogenes. La population microbienne, la température, le pH et la teneur en eau agumentent avec l'augmentation du temps de fermentation. Une baisse progressive de l'acidité titrable accompagne la fermentation.

Resumen

Se aislaron e identificaron los microorganismos responsables de la fermentación de ‘iru’ obtenido de productores locales. En el proceso de fermentación unicamente estaban implicadas bacterias que se identificaron como:Micrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Citrobacter freundii, Lactobacillus salivarius yStreptococcus pyogenes. La población microbiana, la temperatura, el pH y el contenido en humedad se incrementaron al aumentar el periodo de fermentación. Se observó un decremento progresivo del título de acidez a lo largo de la fermentación.

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Copyright information

© Oxford University Press 1988

Authors and Affiliations

  • Ganiyu Pacy Oyeyiola
    • 1
  1. 1.Department of Biological SciencesUniversity of IlorinIlorinNigeria

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