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Isolation and Characterization of Bacteria that are Associated with the Production and Spoilage of Ogi (Akamu)

Onyeze Rosemary C 1, Udeh Sylvester M C 2, Okwor Juliet C 1, and Ugwu Okechukwu P C 2
1 Department of Science Laboratory Technology, Institute of Management and Technology (IMT), Enugu, Nigeria.
2 Department of Biochemistry University of Nigeria, Nsukka, Enugu State Nigeria.

Abstract—The fermented maize starch known as Ogi in Yoruba and Akamu in Igbo is a popular staple food. It is a traditional weaning food used mainly in West Africa. Bacteria were isolated from steep water and aqueous Ogi. Steep water and aqueous Ogi were labeled as Ogi 1 and Ogi 2 or sample 1 and sample 2, respectively. The bacteria assessment at the critical points of production of Ogi was aimed at establishing the sources of contamination. The steep water and the aqueous Ogi were screened for bacteria. The bacteria organisms were isolated from nutrient agar, cysteine- lactose-electrolyte-deficient (CLED) agar, de man, rogosa and sharpe (MRS) agar. The leuconostoc specie was isolated from nutrient agar and Lacto bacillus species were isolated from de man, Rogosa and sharpe (MRS) agar. The bacteria isolated from cysteine-lactose- electrolyte-deficient (CLED) agar were Escherichia species, Pseudomonas species and Proteus species. The critical points of contamination of ogi during production could be through water that were used for soaking, during grinding and the muslin clothes used for sieving. Appropriate safety measures and good manufacturing practices could ensure quality ogi that would be free from all these microbial contaminants.

Index Terms—Ogi, Akamu, Bacteria, Contaminants, Steep water and Nutrient Agar

Cite: Onyeze Rosemary C, Udeh Sylvester M C, Okwor Juliet C, and Ugwu Okechukwu P C, "Isolation and Characterization of Bacteria that are Associated with the Production and Spoilage of Ogi (Akamu)," International Journal of Pharma Medicine and Biological Sciences, Vol. 2, No. 3, pp. 79-85, July 2013.
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