Production and Isolation of Microorganisms in OGI: A Local Cereal Based Complementary Food in Nigeria

Abstract

Maize was produced into Ogi by the fermentation. Bacteria isolated from the fermentation of maize substrate were Staphylococcusaureus,Streptococcus spp,Lactobacillusspp,Bacillus spp and Corynebacterium spp. The fungal isolates are molds, Penicillium spp, Fusarium spp, Aspergillus niger. The yeast isolated is Saccharomyces spp. Total bacterial counts in white maize ranged from 1.40 x 10⁶cfu/ml to 4.20 x 10⁵ cfu/mlwhile that of yellow maize ranged from 1.60 x 10⁶cfu/ml to 4.60 x 10⁶cfu/ml. There was no significant difference in bacterial isolates at p = 0.05. Therefore, there are significant difference in pH and temperature between white and yellow maize at varied time interval (P< 0.05).