Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria

  • AO Ijabadeniyi
Keywords: Fermented foods, bacteria, fungi, safety.

Abstract

The microbiological safety of three locally fermented foods (gari, lafun and ogiri) was investigated in this work. Ten different samples each of the fermented foods were collected at the central market (Oja
Oba). The mean total bacterial count in the samples of gari, lafun and ogiri were 14.3 x 104, 13.2 x 105 and10.2 x106 cfu/g, respectively. Also the mean total viable count of mould was 1.6 x 104, 3.7 x 105 and
8.2 x 106 cfs/g, respectively. Bacteria isolated from gari include Corynebacterium species, Lactobacillus species, Bacteriodes species, Pseudomonas species and Actinomyces species while the isolated
moulds from gari include Scolecotrichum graminis, Tallospora aspera, Passalora bacilligera, Varicosporium sp., Culicidospora gravida and Diplococcium spicatum. Bacteria isolated from lafun include; Streptococcus sp., Lactobacillus species and Listeria species while the isolated the isolated moulds were Articulospora inflate, Aspergillus niger, Aspergillus rapens, Aspergillus flavus and Lemonniera aquatica. Also, the bacteria isolated from ogiri were Bacillus sp., Pediococcus sp.,
Streptococcus sp. and Lactobacillus sp. while the mould isolated from ogiri were Rhizopus stolonifer, Aspergillus fumigatus and Triscelophorus monosporus. Even though some potential pathogenic bacteria like Listeria and Bacillus were isolated from the fermented foods, the low count recorded for them is not enough to establish any health risk.
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