Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria
Mercy M. Umokaso, Francis S. Ire, Bernard J. O. Efiuvwevwere
Journal of Advances in Microbiology · pp. 13–28 · Published 9 Feb 2022
10.9734/jamb/2022/v22i230434Abstract
The traditional fermented cereal-porridge ‘ogi’ is an important dietary staple food popularly consumed in Nigeria. The fermentation is mainly driven by lactic acid bacteria and yeasts during spontaneous fermentation. This study aimed to isolate and ascertain the phenotypic and genotypic characteristics of lactic acid bacteria and yeasts associated with spontaneous fermentation of maize and sorghum. Lactic acid bacteria (LAB) and yeasts were isolated from fermented ógi’ by spread plate method. A total of 9 isolates of lactic acid bacteria and 4 yeast isolates were obtained and were characterized based on general morphology, Gram-staining and biochemical tests. The lactic acid bacteria identified by molecular method were strains of Lactobacillus fermentum, Enterobacter spp, and Lactococcus spp, while the yeasts were strains of Trichosporon asahii, Hypopichia burtoni and Pichia kudriavzevii.
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