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Fate of pathogenic bacteria during fermentation of cereal porridge (“ogi”)-A weaning food formula
Abstract
An investigation was carried out to study the fate of pathogenic coliform bacteria namely, Bacillus cereus, Escherichia coli and Klebsiella aerogenes during fermentation of cereal porridge (“Ogi”), a weaning food formula. Fermentation studies for Ogi production was carried out by fermenting the maize grain in a controlled environment over a period of 72 h. Studies carried out on the physicochemical parameters such as
the pH revealed a gradual decrease from 6.4 at 0 h to 4.2 by 72
h. The total titratable acidity increased from 0.047% at 0h to
0.101% by 72 h. Lactic acid bacteria and yeasts counts increased from 1.2x101 to 5.1x108 cfu/g and 1.1x101 to 3.2x104 cfu/g for 0h and 72 h respectively. Total aerobic bacteria increased from 4.0 x 102 cfu/g at 0h to 6.2 x 106 cfu/g at 48h, with a fall in number to 2.4 x 104
by 72h. Coliform counts however showed a gradual increase from 1.0x101 cfu/g to 1.3x103 cfu/g by 36 h but decreased to 2.0x101 cfu/g by 72 h. Bacteria isolates which include Bacillus subtilis,
Corynebacterium sp., Lactobacillus plantarum and Lactobacillus acidophilus were identified as the normal bacteria flora involved in the fermentation of maize grain to “Ogi”. However, pathogens which include Bacillus cerus, Escherichia coli and Klebsiella aerogenes were identified. The coliform pathogens showed a much decrease in number as the fermentation process progressed from 36 to 72h. The
implication of the various isolates as potential fermenter for maize grain to “Ogi” is discussed.
the pH revealed a gradual decrease from 6.4 at 0 h to 4.2 by 72
h. The total titratable acidity increased from 0.047% at 0h to
0.101% by 72 h. Lactic acid bacteria and yeasts counts increased from 1.2x101 to 5.1x108 cfu/g and 1.1x101 to 3.2x104 cfu/g for 0h and 72 h respectively. Total aerobic bacteria increased from 4.0 x 102 cfu/g at 0h to 6.2 x 106 cfu/g at 48h, with a fall in number to 2.4 x 104
by 72h. Coliform counts however showed a gradual increase from 1.0x101 cfu/g to 1.3x103 cfu/g by 36 h but decreased to 2.0x101 cfu/g by 72 h. Bacteria isolates which include Bacillus subtilis,
Corynebacterium sp., Lactobacillus plantarum and Lactobacillus acidophilus were identified as the normal bacteria flora involved in the fermentation of maize grain to “Ogi”. However, pathogens which include Bacillus cerus, Escherichia coli and Klebsiella aerogenes were identified. The coliform pathogens showed a much decrease in number as the fermentation process progressed from 36 to 72h. The
implication of the various isolates as potential fermenter for maize grain to “Ogi” is discussed.
