ABSTRACT

This study was carried out to know the positive interaction of microorganisms in fermented ogi. Ogi fermentation is a two staged process involving the successional activities of a diverse group of microorganisms.  The microbial types,  occurrence, loads and interactions were studied during the production of Ogi. Isolation, enumeration and identification of bacteria and fungi were carried out by using standard spread plate, morphological, biochemical and physiological characterization methods. Mutualistic and antagonistic interactions among the microorganism were investigated  using agar well diffusion method. The pH of Ogi was determined using pH metre while titratable acidity was determineby titration method. The fungi isolated were Aspergillusniger,Aspergillusflavus.  The yeast isolated during the fermentation period includeSaccharomyces cereviseae. Six bacteria were also isolated which wereBacillus subtilis,  Escherichia coli, Staphylococcus aureus,Klebsiellaspp and Enterobacterspecies. The main objective is to identify, examine and also study the physicochemical parameters during fermentation.

TABLE OF CONTENTS

CHAPTER 1

1.1 Introduction 1

1.2 Aims and Objectives 3

CHAPTER 2

LITERATURE REVIEW

2.1 Historical Background Of The Study 4

2.3  African Perspective 6

2.4  Food Fermentation Types and Special Effects Associated With it 10

CHAPTER THREE

MATERIALS AND METHODS

3.1 Study Area 12

3.2.0 Sampling Collection 12

3.2.1        Media Preparation 12

3.3 Isolation and Identification of Microorganism in Fermented Ogi 12

3.3.1 Identification of Isolates 12

3.3.2 Gram Staining 13

3.3.3 Motility Test (Hanging Drop method) 13

3.3.4.0 Biochemical Tests 13

3.3.4.1 Catalase Test 13

3.3.4.2 Coagulase Test (Slide test) 14

3.3.4.3 Oxidase Test 14

3.3.4.4 Citrate Utilization Test 14

3.3.4.5 Indole Test 15

3.3.4.6 Urease Test 15

3.3.4.7 Voges-Proskauer Test 15

3.3.4.9 Sugar utilization test 16

3.3.4.10 Lactophenol Cotton blue staining 16

3.4 Studying  the physiochemical Parameters During Fermentation of Ogi 17

3.4.1 Determination of Temperature 17

3.4.2 Measurement of pH  17

3.4.3 Determination of titratable acidity 17

3.5.1 Examination of Interactions of Microorganisms in Ogi

CHAPTER FOUR

4.0   Results  19

CHAPTER FIVE

5.1 Discussion of the result 27

5.2 Recommendation 28

5.3 Conclusion 29

References 30

List of Table

Table Title Page

Table 4 Total viable microbial count from five different fermented ogi sample 21

Table 4.1 Identification and characterize of Isolate from (5) different Ogi samples 23

Table 4.2 Identification and characterize of Fungal Isolates 24

Table 4.3 Percentages occurrence of fungal and bacterial isolates from Fermented Ogi sample 25

Table 4.4 Temperature, pH and Titratable acid values of the sample during formation 2

LIST OF FIGURES

Figure Title Page

Fig 2.1. Flow chart for traditional ogi 9

Fig 2..2 Flow chat that improvedmethod of Ogi 9