Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparation

Abstract

Microorganisms associated with the fermentation of Iru were isolated from samples prepared in the traditional way. The predominant organisms were Bacillus subtilis and Staphy lococcus spp. The morphological and biochemical properties of the isolates are described. The temperature and the p^H increased sharply during the fem1entation process.