Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

O.M. Ademola, T.E. Adeyemi , O.T. Ezeokoli , K.I. Ayeni , A.O. Obadina , Y.M. Somorin, A.M. Omemu, R.A. Adeleke , C.C. Nwangburuka, F. Oluwafemi , O.B. Oyewole , C.N. Ezekiel

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Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control anddevelopment of starter culture technology. In this study, bacteria isolated during the processing of iru and ogiri, two commonly consumed condiments in Nigeria, were characterised based on phylogenetic analyses of the bacterial 16S rRNA gene. A total of227 isolates were obtained and clustered into 12 operational taxonomic units (OTUs) basedon 97% 16S rRNA gene similarity. The OTUs spanned three phyla (Firmicutes,Actinobacteria and Proteobacteria), and nine genera: Acinetobacter, Aerococcus, Bacillus,Enterococcus, Enterobacter, Lysinibacillus, Micrococcus, Proteus and Staphylococcus. OTUs closely related to species of Bacillus dominated the processing stages of bothc ondiments. Although no single OTU occurred throughout iru processing stages, an OTU(mostly related to B. safensis) dominated the ogiri processing stages indicating potentials for the development of starter culture. However, other isolates such as those of Enter ococcusspp. and Lysinibacillus spp. may be potential starters for iru fermentation. Presumptive food borne pathogens were also detected at some stages of the condiments’ processing,possibly due to poor hygienic practices.
Original languageEnglish
Pages (from-to)354-362
JournalLetters in Applied Microbiology
Issue number4
Early online date27 Jun 2018
Publication statusPublished - Oct 2018


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