Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri-a fermented-castorseed soup condiment.

Wrapping ogini in perforated cellophane bags at 28°C increased its pH value during 7 days' storage. Storage at 10°C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42°C during natural ogiri fermentation. Samples of ogiri inoculated with Bacillus sp. and a combination of Bacillus and Micrococcus spp. produced the typical ogiri odour.

Potential use ofGarcinia kola as hop substitute in lager beer brewing.

The chemical, brewing and anti-microbial properties of a tropical seed,Garcinia kola, were compared with traditional hops. Treatment ofGarcinia kola with methanolic lead acetate produced a yellow precipitate from which organic acids (alpha acids) were contirmed to be present by thin-layer chromatography. Hops, however, had a higher concentration of organic acids thanGarcinia kola. Laboratory brewing trials withGarcinia kola and hops gave beers with simillar chemical properties. Organoleptically,Garcinia kola beer was as acceptable to tasters as hopped beer except that it had an improved bitterness.Garcinia kola and hop extracts exerted similar anti-microbial effects on two beer spollage micro-organisms (Lactobacillus delbruckii andCandida vini).