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.