ISOLATION AND IDENTIFICATION OF FUNGI (Aspergillius spp.) IN STORED SLURRY (OGI)

Abstract

The microbial changes that took place during the steeping and storage of pap (ogi) which is a fermented product of economically important cereals, were studied.  The steeped water had an initial pH of 6.0, which reduced to 4.9 at the end of steeping.  The fungal count for pap A and B ranged from 2.2 x 10⁴ to 2.9x10⁵ and 5.8x10⁴ to 1.2x10⁵cfu/ml respectively. The bacteria isolated from steeping were Lactabacillus species Bacillus species, Corynebacterium,  Streptococcus species, and Clostridium species.  The fungi were Aspergillus species, Fusarium species, Pencillium species, Sacharomyces species and candida species.  The bacteria spp isolated from stored pap were Lactobacillus species, Streptococcus species, Eubacterium species, Pseudomonas species, Baccillus species, Streptococcus species, Lactobacillus species, and Leuconostoc species for pap I and II respectively.  The fungi isolated were Aspergillus species, Penicillum specie, Fusarium species, Saccharomyces species, Candida species, and Debaryomyces species for pap I and II, respectively. The pap stored without changing water developed an off flavor after 48 hours and is not fit for consumption. The pap stored while changing water was better for consumption.