Microorganisms Isolated during Fermentation of Sorghum for Production of Akamu (A Nigerian Fermented Gruel)

Abstract

Aim: The aim of this study is to isolate microorganisms present during fermentation of sorghum for production of akamu. Place and Duration: The study was done at Nsukka, Enugu State for a period of ten weeks. Methodology: The production processes of two local producers were monitored. They were designated as P1 and P2. Samples were taken at each stage of the production process and inoculated on different microbial culture media. Counts were taken after incubation to ascertain the microbial load. Biochemical tests were done to identify the isolated organisms. Results: From the grains no coliform was isolated, but the presence of coliform was noticed after 24 h steeping and was detected throughout the production. Lactic acid bacteria were also isolated and they significantly increased throughout the production process confirming them as major players in the fermentation of these cereals. The lactic acid bacteria were identified as Lactobacillus delbrueckii, Lactobacillus lactis, Lactobaciluus plantarum Lactobacillus fermentum and L. casei. The yeasts isolated were identified as Saccharomyces spp and Candida spp. The fungi were identified as Aspergillus niger, Aspergillus flavus, Penicillium spp and Fusarium spp. Eschericia coli, Stapylococcus, Klebsiella and Pseudomonas were also isolated.