IDENTIFICATION OF FUNGI IN FERMENTATION OF MAIZE ASSOCIATED WITH OGI

ABSTRACT

To enumerate fungi species involved in maize fermentation, Isolate and to identify fungi species associated with maize fermentation, To Determine succession of fungi species during fermentation, To Determine Frequency of Occurrence And Percentage Distribution of Fungi. The isolated microorganisms were characterized using conventional methods. Molds isolated from the fermenting maize varieties were Aspergillus niger, Penicillium sp., Mucormucedo, Rhizopusstolonifer and a yeast, Saccharomyces cerevisiae. The bacteria that were isolated were Corynebacterium sp., Lactobacillus plantarum, Lactobacillus fermentum, Leuconostocmesenteroides, Clostridium bifermentans and Staphylococcus aureus. Interestingly, as the fermentation progressed into the secondary phase, some microorganisms were reduced or eliminated, resulting in a simplified microbial composition. By understanding the microbial dynamics and identifying the key microorganisms involved in the indigenous fermentation of different maize varieties, this study contributes to our knowledge of the microbial ecology of ogi production. This information can be valuable for improving the fermentation process, ensuring product quality, and potentially developing starter cultures for controlled fermentation in the future.