Micro‐organisms associated with African locust bean (Parkia filicoideaWelw) fermentation for ‘dawadawa’ production

摘要

Micro‐organisms associated with the fermentation of ‘dawadawa’, a traditionally prepared food condiment, were isolated and identified. Three species of bacteria (Bacillus subtilis, Leuconostoc mesenteroidesandL. dextranicus) were the predominant and most actively involved organisms. The other organisms did not appear to play any major role in the fermentation because they were present in relatively low numbers in the fermenting mash. The temperature and the pH increased sharply during the fermentation pr