Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments
dc.contributor.author | Sanni, A.I. | |
dc.contributor.author | Ayernor, G.S. | |
dc.contributor.author | Sakyi-Dawson, E. | |
dc.contributor.author | Sefa-Dedeh, S. | |
dc.date.accessioned | 2019-02-20T09:16:54Z | |
dc.date.available | 2019-02-20T09:16:54Z | |
dc.date.issued | 2000-02 | |
dc.description.abstract | A total of 97 strains of spore-forming Bacillus were isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located in Southwestern Nigeria. The isolates were identified as B. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B. megaterium (12%) and B. polymyxa (5%). The microbial load of the condiments showed that the average count of spore-formers was between 107 to 109 cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively, while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ash content ranged from 5.8 to 6.1%; a 0.1% titratable acidity and pH values above 7.0 were obtained for the three condiments. | en_US |
dc.identifier.citation | Sanni, A., Ayernor, G., Sakyi-Dawson, E. et al. Plant Foods Hum Nutr (2000) 55: 111. https://doi.org/10.1023/A:1008147120526 | en_US |
dc.identifier.other | Volume 55, Issue 2, pp 111–118 | |
dc.identifier.other | https://doi.org/10.1023/A:1008147120526 | |
dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/27680 | |
dc.language.iso | en | en_US |
dc.publisher | Plant Foods for Human Nutrition | en_US |
dc.subject | Bacillus | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Iru | en_US |
dc.subject | Ogiri | en_US |
dc.subject | Ugba | en_US |
dc.title | Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments | en_US |
dc.type | Article | en_US |
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