Summary
Ogiri was prepared from seeds of fluted pumpkin in the traditional way. Microorganisms associated with the fermentation were identified asBacillus sp.,Staphylococcus aureus,Pseudomonas sp. andLactobacillus sp. The temperature increased to 40°C during the fermentation, while the pH first increased to 7.8 then dropped to 6.0 by the end of fermentation. The characteristic taste and strong aroma of the ogiri is attributed to the proteolytic and lipolytic activities of the isolates.
Résumé
On a préparé l'ogiri à partir de graines de potiron à cannelures à la manière traditionnelle. Les microorganismes associés à la fermentation ont été identifiés commeBacillus sp.,Staphylococcus aureus, Pseudomonas sp. etLactobacillus sp. La température monte à 40°C pendant la fermentation, tandis que le pH augmente d'abord à 7.8 pour décroître ensuite à 6.0 à la fin de la fermentation. Le goût caractéristique et l'arôme fort de l'ogiri sont attribuables aux activités protéolytiques et lipolytiques des isolats.
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Odibo, F.J.C., Umeh, A.I. Microbiology of the fermentation ofTelfaria seeds for ogiri production. World J Microbiol Biotechnol 5, 217–222 (1989). https://doi.org/10.1007/BF01741846
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DOI: https://doi.org/10.1007/BF01741846