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Microbiological and Toxicological Aspects of Fermentation of Castor Oil Seeds for Ogiri Production
Author(s) -
ODUNFA S. AYO
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10587.x
Subject(s) - fermentation , bacillus subtilis , food science , bacillus megaterium , bacillus licheniformis , castor oil , microorganism , aroma , biology , bioassay , chemistry , botany , bacteria , biochemistry , genetics
The microorganisms involved in the fermentation of castor oil bean for ogiri production were isolated and characterized. The most predominant microorganism was Bacillus subtilis . Other species were B. licheniformis, B. megaterium and B. firmus . All the Bacillus species were proteolytic and were capable of fermenting castor oil seeds and producing the characteristic ogiri aroma in pure cultures. The optimum pH for growth of the three major isolates was 7‐8 while the optimal temperatures were 30 o C for B. subtilis and B. megaterium and 45 o C for B. firmus . Toxicological evaluation of the fermented product by chicken embryo bioassay showed that the initial toxicity of the beans decreased significantly but was not completely eliminated.