Sanni, A.I.Ayernor, G.S.Sakyi-Dawson, E.Sefa-Dedeh, S.2019-02-202019-02-202000-02Sanni, A., Ayernor, G., Sakyi-Dawson, E. et al. Plant Foods Hum Nutr (2000) 55: 111. https://doi.org/10.1023/A:1008147120526Volume 55, Issue 2, pp 111–118https://doi.org/10.1023/A:1008147120526http://ugspace.ug.edu.gh/handle/123456789/27680A 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.enBacillusFermentationIruOgiriUgbaArticle