The production of Agadagidi — A Nigerian fermented beverage

✍ Scribed by Sanni, A. I. ;Oso, B. A.

• Book ID: 102216639
• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 320 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320403

✦ Synopsis

The traditional process for preparing agadagidi is described. Yeasts and bacteria were the associated microorganisms involved in various stages of fermentation. The frequently isolated genera are Succlturo~nlws. h L K O n f j . Y / ( J C . and S/rep/ococcus. Bucillius and Microc,occus occurred occasionally. Morphological and biochemical properties of the isolate were studied in pure cultures. There was variability of occurrence of the associated microorganism during isolations. Titratable acid and alcohol content increased gradually till the end of fermentation, while the total soluble solid and pH however decreased.