Table 1.
Characterization of lactic acid bacteria from different varieties of ogi
| CFCS(mm) | Viable Cells (mm) | ||||||
|---|---|---|---|---|---|---|---|
| Ogi Samples (No of Samples) | LAB ISOLATED | CFU/ml (range) | Salmonella sp. SS11 | Shigella sp. SS10 | E.coli EC4 | Salmonella sp. SS11 | Shigella sp. SS10 |
| Agbowo Yellow (1) | L. fermentum AFN012 | 4.0 x 1011 – 4.8 x 1011 | 16 | 16 | 20 | 20 | 20 |
| A. pasteurianus AFN024 | 0 | 0 | 0 | 22 | 23 | ||
| Agbowo Brown (1) | L. brevis AFN011 | 2.7 x 1011 – 3.8 x 1011 | 18 | 16 | 0 | 0 | 0 |
| L. plantarum AFN036 | 15 | 16 | 0 | 18 | 18 | ||
| Sango Yellow(1) | L. plantarum AFN032 | 4.0 x 1011 – 4.8 x 1011 | 15 | 16 | 18 | 20 | 21 |
| Iwo Road Yellow (1) | L. rossiae AFN016 | 13 | 12 | 0 | 20 | 20 | |
| L. fermentum AFN035 | 18 | 15 | 20 | 20 | 16 | ||
| Iwo Road White (1) | L. brevis AFN005 | 1.6 x 1010– 2.0 x 1010 | 0 | 15 | 0 | 0 | 0 |
| L. brevis AFN030 | 0 | 0 | 0 | 0 | 0 | ||
| L. plantarum AFN039 | 0 | 14 | 0 | 20 | 18 | ||
| Iwo Road Brown (1) | L. fermentum AFN018 | 2.7 x 1011 – 3.8 x 1011 | 0 | 12 | 15 | 0 | 20 |
| W. paramesenteroides AFN028 | 16 | 17 | 20 | 15 | 0 | ||
| Ojoo Yellow (1) | L. plantarum AFN043 | 20 | 19 | 20 | 20 | 7 | |
| L. plantarum AFN040 | 17 | 0 | 20 | 15 | 20 | ||
| Ojoo Brown (1) | L. fermentum AFN045 | 18 | 17 | 20 | 20 | 15 | |
| Uncooked White Ogi (5) | L. plantarum AFN015 (D 5) | 1.07 x 1010– 2.9 x 1010 | 0 | 0 | 20 | 20 | 20 |
| L. plantarum AFN021 (D 5) | 19 | 19 | 20 | 15 | 21 | ||
| L. plantarum AFN033 (D 5) | 13 | 15 | 20 | 20 | 20 | ||
| W. paramesenteroides AFN004 (D1) | 15 | 18 | 20 | 0 | 20 | ||
| Cooked White Ogi (3) | A. pasteurianus AFN014 (D 5) | 1.84 x 108– 6.6 x 109 | 18 | 18 | 20 | 17 | 20 |
| L. plantarum AFN023 (D 5) | 18 | 13 | 20 | 24 | 25 | ||
| Omidun (5) | L. brevis AFN007 (D 5) | 2.2 x 1010 – 3.2 x 1011 | 20 | 17 | 20 | 10 | 11 |
| L. brevis AFN029 (D 5) | 0 | 0 | 20 | 20 | 20 | ||
Note: D is day