Vol. 4(1), pp. 1-6, 2019
ISSN: 2354-2284
Copyright ©2018, the copyright of this article is retained by the author(s)
DOI Link: http://doi.org/10.15580/GJMA.2019.1.120918168
http://gjournals.org/GJMA
Isolation and Identification of Microorganisms Encountered in Traditional Fermentation of Soya Beans and Roselle seeds for the production of Food Tasty condiment (Dawadawa)
1&2Adamu, Shahidah A.; 2Farouq, A. A.; 3Magashi, M. A.; 4Sokoto, A. M.; *5Salau, I. A.
Article No.: 120918168
Type: Research
DOI: 10.15580/GJMA.2019.1.120918168
Study on isolation and identification of microorganisms encountered in traditional fermentation of Soya Beans and Roselle seeds for the production of Dawadawa was carried out, using standard microbiological and biochemical methods. The organisms identified are from genera Bacillus, Kurthia, Staphylococcus, Listeria and Micrococcus. Yeast and fungi were also isolated. Hazard and critical control point (HACCP) at each stage during fermentation was determined, washed seeds and water used for washing was found to have high number of microorganisms. Microbial fermentation increased the bioavailability of nutrients in the condiments produced from the seeds of G. max and H. sabdariffa.
Submitted: 09/12/2018
Accepted: 13/12/2018
Published: 06/01/2019
*Corresponding Author
Ibrahim A. Salau
E-mail: ibrahimasalau@ gmail.com
Phone: +234(0)8053569551
Keywords:
Microorganisms; Soybeans; Roselle seeds; Dawadawa; Traditional fermentation Return to Content View [Full Article – PDF]
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Journal Name : citation_journal : Greener Journal of Microbiology and Antimicrobials
