Microbiology of the fermentation of ‘iru pete’ and ‘iru woro’ obtained from local producers

@article{Oyeyiola1988MicrobiologyOT,
  title={Microbiology of the fermentation of ‘iru pete’ and ‘iru woro’ obtained from local producers},
  author={G P Oyeyiola},
  journal={MIRCEN journal of applied microbiology and biotechnology},
  year={1988},
  volume={4},
  pages={439-445}
}
SummaryThe microorganisms responsible for the fermentation of ‘iru’, obtained from local producers, were isolated and identified. Only bacteria were involved in the fermentation; the species areMicrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Citrobacter freundii, Lactobacillus salivarius andStreptococcus pyogenes. Microbial population, temperature, pH and moisture content increased with increase in period of fermentation. A progressive in titratable… CONTINUE READING