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Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity of lactic acid bacteria species were investigated during both fermentations. Lactic acid bacteria strains involved in the fermentation processes were isolated at twelve hourly intervals, characterized and identified using phenotypic and biochemical methods. A rapid decrease in pH, 5.6 to 3.7 in fufu and 5.9 to 3.8 in ogi, were observed with temperature increasing from 26℃ to 30℃and 25℃ to 31℃ in fufu and ogi respectively. Most of the lactic acid bacteria strains isolated were homofermentative and heterofermentative Lactobacillus species and heterofermentative Leuconostoc species. Lactobacillus plantarum and Leuconostoc mesenteroides were the dominant lactic acid bacteria species in fufu while L. cellobiosus, L. plantarum and Lc. lactis were dominant in ogi fermentation. An ecological succession pattern in which Leuconostoc species were mostly isolated during early stages of fermentation with the final stages populated with Lactobacillus species was observed in both cases and is attributable to differential acid tolerance of the two genera. The frequencies of dominance of the strains in fufu were L. plantarum (56.25%), Lc. mesenteroides (18.75%), L. lactis (6.25%), L. coprophillus (6.25%), L. acidophilus (6.25%) and L. brevis (6.25%). The frequencies of dominance in ogi were L. cellobiosus (26.6%), Lc. lactis (26.6%), L. plantarum (20.0%), L. acidophilus (13.33%) and Lc. paramesenteroides (13.33%). The dominant strains can serve as potential starter cultures for fufu and ogi production.

food and nutrition sciences

Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of &amp;lt;i&amp;gt;Fufu&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Ogi&amp;lt;/i&amp;gt;, Two Nigerian Fermented Food Products