Microorganisms Associated with Fermentation of Cowpea, Enriched Gari

Research Article

Microorganisms Associated with Fermentation of Cowpea, Enriched Gari

Aregbe Afusat Yinka and Ojokoh Anthony Okhonlaye

Corresponding Author : Aregbe Afusat Yinka,

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

Email ID : ize4real2007@gmail.com

Received : 2017-02-15 Accepted : 2017-03-07 Published : 2017-03-07

Abstract : This study investigated the microorganism associated with the fermentation of cassava and cowpea produced into gari and the shelf life stability of the final products. A total number of 14 microorganisms were isolated which are: Bacillus cereus, Bacillus subtilis, Corynebacterium manihot, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus fermentum, Penicillium chrysogenum, Aspergillus niger, Articulospora inflate Aspergillus flavus, Aspergillus saprophticus, Saccharomyces cerevisiae, Trichoderma viridae and Geotrichum candidium. The microbial population was found to reduce with fermentation time. The pH decreased with fermentation time from 0 – 48hours and later increased at 72 hours for all the samples. Titrable acidity increased with decrease in pH.

Keywords : Fermentation; Cassava; Cowpea; Microorganisms

Citation : Aregbe Afusat Yinka et al. (2017). Microorganisms Associated with Fermentation of Cowpea - Enriched Gari. J. of Advancement in Medical and Life Sciences. V5I1. DOI : 10.5281/zenodo.1000042

Copyright : © 2017 Aregbe Afusat Yinka. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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