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Nigerian ogi, also known as pap or akamu, is a traditional fermented cereal pudding. The fermentation process is crucial in ogi production, as it enhances the flavour and also increases the nutritional value.
Lactobacillus plantarum is a versatile bacterium with important characteristics that make it valuable in various fields, including food industry, probiotic formulations, and gut health promotion. Its probiotic properties, fermentation abilities, versatile metabolism, antimicrobial activity, stress tolerance, and genetic diversity contribute to its widespread applications and significance in biotechnology and human health.
With advances in biotechnology, metabolic engineering approaches can be applied to L. plantarum to enhance its fermentation capabilities or to produce specific metabolites of interest. This includes genetic modification to improve substrate utilization, increase product yields, or introduce novel metabolic pathways.
lactobacilli as promoters of gastrointestinal and female urogenital health has been qualified. This has occurred due to a rare association with human infection in the presence of certain predisposing factors and their potential to act as a source of undesirable antibiotic resistance determinants to other members of the indigenous microbiota.
The process of making Ogi involves fermenting cereal grains, typically maize (corn), sorghum, or millet, although rice and guinea corn may also be used. The grains are soaked, milled into a paste, and allowed to ferment for a period of time, usually overnight.
L. plantarum bacteria used in Ogi produces lactic acid as a metabolic byproduct during fermentation. This acidification process lowers the pH of the Ogi, creating an environment unfavorable for the growth of harmful bacteria while promoting the growth of beneficial microorganisms.
The preparation of Ogi involves a simple food technology process, primarily comprising soaking, wet milling, fermentation, and sieving. The grains are soaked in water for some time the softened grains are made into a smooth paste using the milling process. The ground paste is left to ferment During fermentation, natural microorganisms present in the environment inoculate the mixture, breaking down carbohydrates which results in a sour taste.
While rare, some individuals may experience gastrointestinal symptoms such as bloating, gas, or diarrhea when consuming products containing L. plantarum. These side effects are usually mild and transient but can occur, particularly when introducing probiotics for the first time or in high doses
