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Micro‐organisms associated with African locust bean ( Parkia filicoidea Welw) fermentation for ‘dawadawa’ production
Author(s) -
Antai S. P.,
Ibrahim M. H.
Publication year - 1986
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1986.tb04268.x
Subject(s) - fermentation , leuconostoc mesenteroides , bacillus subtilis , biology , food science , fermentation in food processing , bacteria , leuconostoc , botany , lactobacillus , lactic acid , genetics
Micro‐organisms associated with the fermentation of ‘dawadawa’, a traditionally prepared food condiment, were isolated and identified. Three species of bacteria ( Bacillus subtilis, Leuconostoc mesenteroides and L. dextranicus ) were the predominant and most actively involved organisms. The other organisms did not appear to play any major role in the fermentation because they were present in relatively low numbers in the fermenting mash. The temperature and the pH increased sharply during the fermentation process.