Characteristics of micro‐organisms of importance in the fermentation of fufu and ogi—two Nigerian foods

Cassava tubers (Manihot esculenta) and maize grains (Zea mays) were steeped for 3 d for the preparation of fufu and ogi. The microflora of the fermenting fufu and ogi were characterized by phenotypic methods. The predominating micro‐organisms isolated from fufu were Streptococcus faecalis, coliforms, Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, Lact. brevis and Saccharomyces cerevisiae. In the fermentation of ogi, B. subtilis, Klebsiella oxytoca, Staphylococcus aureus and Sacch. cerevisiae were isolated. Copyright © 1988, Wiley Blackwell. All rights reserved