Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments

Simple item page
dc.contributor.authorSanni, A.I.
dc.contributor.authorAyernor, G.S.
dc.contributor.authorSakyi-Dawson, E.
dc.contributor.authorSefa-Dedeh, S.
dc.date.accessioned2019-02-20T09:16:54Z
dc.date.available2019-02-20T09:16:54Z
dc.date.issued2000-02
dc.description.abstractA 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.citationSanni, A., Ayernor, G., Sakyi-Dawson, E. et al. Plant Foods Hum Nutr (2000) 55: 111. https://doi.org/10.1023/A:1008147120526en_US
dc.identifier.otherVolume 55, Issue 2, pp 111–118
dc.identifier.otherhttps://doi.org/10.1023/A:1008147120526
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/27680
dc.language.isoenen_US
dc.publisherPlant Foods for Human Nutritionen_US
dc.subjectBacillusen_US
dc.subjectFermentationen_US
dc.subjectIruen_US
dc.subjectOgirien_US
dc.subjectUgbaen_US
dc.titleAerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condimentsen_US
dc.typeArticleen_US

Files

License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.6 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Department of Nutrition and Food Science