MICROBIOLOGICAL ANALYSIS OF CORN SLURRY (OGI) PRODUCED FROM MAIZE USING COLD STEEPING METHOD
Abstract
ABSTRACT
This study investigated the microbiological dynamics during the 96-hour fermentation of ogi produced from maize using the cold steeping method. Analysis revealed a progressive decrease in pH from an initial 4.73 to a final 3.38, indicating significant acid production. Concurrently, the total microbial count increased exponentially from 1.0 × 10³ CFU/mL to 3.8 × 10¹¹ CFU/mL, demonstrating vigorous microbial activity. Morphological and biochemical characterization identified five Gram-positive, catalase-negative bacterial isolates, all with cocci morphology. Molecular identification via BLAST analysis confirmed the isolates as Enterococcus durans (97.57%), Pediococcus pentosaceus (100%), Enterococcus gallinarum (99.67%), Enterococcus faecium (99.34%), and Enterococcus lactis (100%), indicating a consortium of lactic acid bacteria (LAB) driving the fermentation. Sensory evaluation showed a marked improvement in product quality over time, with the ogi developing a characteristic sour taste, pleasant aroma, and high acceptability by the end of the fermentation period. The findings conclusively demonstrate that the cold steeping method supports the dominance of beneficial LAB, which are responsible for the acidification, safety, and desirable organoleptic properties of the final ogi product. This study provides critical insights for the standardization and improvement of traditional ogi production
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