This study helps to determine the
microbiological quality of local fermented food condiment, African locust bean
(Parkia biglobosa) obtained from Ondo State, Nigeria. Bacterial species en- countered
during the study ranged from 20 × 103 cfu/g to 200 × 103 cfu/g for total
bacterial count, 3 × 103 cfu/g to 120 × 103 cfu/g for coliform count and 1 × 103 cfu/g to 60 × 103 cfu/g for the Lac- tobacillus spp. in MRS agar. Some physical
sensory study shows that odour became more pleasant when fermentation process
take place for longer days and became slimy when fermentation continued at
the day four. Adverse changes in this product such as the colour commences
after 96 hours. Common bacterial species that persistently populate the samples
includes Bacillus spp., Lueconostoc spp. and Staphylococcus spp. The Lueconostoc
spp. only survives till the second day of fermentation as distinct from others
which are still found after the seventh (7) day. This study helps in the
investigation of microbiological hazards associated with fermented locust beans
in order to safeguard the production of this food condiment meant for human
Cite this paper
Ajayi, O. (2014) Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa). Open Journal of Social Sciences
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