Microbiological Study Of The Fermentation Of Ugba, A Nigerian Indigenous Fermented Food Flavour

Summary

The traditional method for preparing ugba from African oil bean is described.Microorganisms associated with the various stages of fermentation were mainlybacteria. The bacteria isolated were various species of Bacillus and Staphylococcus. The morphological and biochemical properties of the isolateswere studied in pure cultures. During the fermentation the temperature increasedup to 38.5 °C in 24 hours, but was subsequently steady at about 28 °C; the pH and moisture content increased progressively throughout the period of fermenta·tion.

The fermenting microorganisms are fast growing facultative anaerobes. Theyare mesophiles with optimum growth temperature range of 30 to 50 °C. Theoptimum pH for growth Was 7 for the two predominant isolates. The isolatesutilized various carbohydrates as carbon sources. Sucrose and raffinose gave thehighest growth for Bacillus subtilis, while glucose gave the highest growth for Staphylococcus sp. Growth decreased with increasing concentration of sodiumchloride in the medium.