Journal of Food: Microbiology, Safety & Hygiene
Open Access

Department of Microbiology, Federal University of Technology, P. M. B. 704 Akure, Ondo State, Nigeria

Publications

• Research Article   
  Dynamics of Microbial Populations on Fermented Nigerian
  Author(s): Babatuyi CY*, Boboye BE and Ogundeji BA
  
  Representative grains of Nigerian local (Igbemo) rice obtained from Akure, Nigeria were cooked and fermented under aseptic conditions for seven days. Fungi and bacteria associated with the sample before and during the fermentation were isolated and characterized. The pH and sensory attributes of the rice samples were also determined as fermentation progressed. Among the diverse bacteria isolates obtained from the food, only Bacillus cereus and B. subtilis were isolated consistently with populations that ranged between 1.0 × 103-1.9 × 104 cfu/g. Others were B. megaterium, B. maceans, B. polymyxa, B. brevis, Erwinia amylovora and E. tracheiphila. The following fungi isolates were obtained from the rice before and during fermentation: Vigaria nigra, Varicoporium elodeae, Articulospora inflata, P.. View More»
  DOI: 10.35248/2746-2059.20.5.142

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