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Microbiology and amino acid composition of Ogiri — a food condiment from fermented melon seeds

✍ Scribed by Odunfa, S. Ayo

Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
259 KB
Volume
25
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 properties of the isolates are studied in pure cultures. While the temperature remained fairly constant during the fermentation, the pH increased sharply. The predominant amino acids are alanine, lysine and glutamic acid. Arginine and proline are present in low quantities. Threonine is completely absent.

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