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Microbiology of ‘obiolor’: a Nigerian fermented non‐alcoholic beverage
Author(s) -
Achi O.K.
Publication year - 1990
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.1365-2672.1990.tb01522.x
Subject(s) - fermentation , food science , titratable acid , lactobacillus plantarum , lactobacillus , chemistry , fermentation in food processing , biology , bacteria , lactic acid , genetics
Obiolor is an acidic non‐alcoholic beverage prepared by fermenting sorghum and millet malts. The traditional process for the production and microbiological characteristics of the beverage were investigated. Bacillus spp., Lactobacillus plantarum and Streptococcus lactis were the associated micro‐organisms most actively involved. Yeasts were present in low numbers towards the end of the fermentation. Other micro‐organisms isolated did not appear to play a role in the fermentation process. Variations in the important microbial groups involved and their metabolic products were studied. Titratable acidity increased gradually until the end of the fermentation while the total soluble solids and pH declined. Acetobacter spp. were probably responsible for the unacceptability of the product after 24 h.