MICROBIOLOGICAL ANALYSIS OF OGI (CORN SLURRY) PRODUCED FROM MAIZE USING HOT STEEPING METHOD

ABSTRACT In this study, the microbial composition and physicochemical modifications of ogi that fermented using the hot steeping method using maize during a 96-hour period were evaluated. The results indicated a steady rise in acidity during the fermentation period since the pH of the solution dropped over the course of the fermentation period to 3.75. At the same time, the growth rate of microbes was enhanced significantly, as the total viable counts had risen to 1.0 x 103 CFU/mL to 1.5 x 1011 CFU/mL. Five unique bacterial isolates were identified through a series of culture, morphological and biochemical tests and they were all Gram-positive, catalase-negative, and coccobacillus. Analyses of the molecular characterization in terms of BLAST sequence showed that the microbial consortium consisted of lactic acid bacteria, mostly of the Enterococcus species, which included Enterococcus gallinarum (99.67%), Enterococcus faecium (99.34%), Enterococcus durans (97.57%), and Enterococcus lactis (100.00%), and Pediococcus pentosaceus (100.00). Sensory analysis reflected a significant increase in the acceptability of the product with the progression of fermentation through the formation of a strong sour flavor and pleasant smell. Generally, the paper confirms that hot steeping process allows the active fermentation dominated by advantageous Enterococcus and Pediococcus strains, which have a significant role in the rapid development of acid, microbiological safety, and enhanced sensory qualities of the final ogi product.