✦ LIBER ✦
Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry ofogiri—a fermented-castorseed soup condiment
✍ Scribed by G. N. Aniche; S. I. Nwokedi; O. Odeyemi
- Publisher
- Springer
- Year
- 1993
- Tongue
- English
- Weight
- 268 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1573-0972
No coin nor oath required. For personal study only.
✦ Synopsis
Wrapping ogini in perforated cellophane bags at 28°C increased its pH value during 7 days' storage. Storage at 10°C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42°C during natural ogiri fermentation. Samples of ogiri inoculated with Bacillus sp. and a combination of Bacillus and Micrococcus spp. produced the typical ogiri odour.