Microbial Deterioration of Agidi During Storage

ISSN: 0973-7510

E-ISSN: 2581-690X

Okiemute Emmanuel Idise

Department of Microbiology, Delta State University, Abraka, Nigeria.

J Pure Appl Microbiol. 2007;1(1):29-32

Received: 23/02/2007 | Accepted: 05/03/2007 | Published: 30/04/2007

Abstract

Microbial deterioration of Agidi during storage at room temperature was investigated in the laboratory. Microbial population of Agidi increased from 0.3 x 10² to 5.4 x 10⁴ cfu/g after 48h. Change in odour, taste, colour and physical appearance occurred 48h after preparation. Bacillus sp, Penicillium sp, Aspergillus sp and Mucor sp were the organisms encountered. Growth of microorganisms in heat treated Agidi was inhibited for 2 weeks. A similar trend was observed with Bacillus sp – inoculated agidi. It can be concluded that heat treatment (100^oC for 1 – 5 mins) can extend the shelf life of Agidi for 2 weeks.

Keywords

Microbial deterioration, Agidi, Heat treatment, Sterilized, Storage, Shelf-life

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