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Microbiological and Toxicological Aspects of Fermentation of Castor Oil Seeds for Ogiri Production

✍ Scribed by S. AYO ODUNFA

Book ID
108810940
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
279 KB
Volume
50
Category
Article
ISSN
0022-1147

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## Abstract The traditional method for preparing Ogiri is described. Microorganisms associated with the various stages of fermentation were mainly bacteria; the genera frequently isolated are __Pediococcus, Proteus, Klebsiella, Escherichia and Bacillus__. The morphological and biochemical propertie