Journal of Pure and Applied MicrobiologyVol. 1 No. 2

Effect of Fermentation Duration on the Growth Inhibitory Activity of Maize “Ogi” Liquor on Common Diarrhoeal Bacteria

T.T. Adebolu

Department of Microbiology, Federal University of Technology, Akure, Nigeria.

Received on 17 May 2007 and accepted on 06 July 2007



The effect of fermentation duration of “ogi” produced from maize (Zea mays) on the growth of some common diarrhoeal bacteria viz Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Salmonella typhimurium was investigated in this study using agar gel diffusion assay. The liquor of “ogi’ that has undergone fermentation for 3 days exerted the greatest inhibition on the growth of all the test bacteria used. Based on this observation, it is suggested that the liquor of maize “ogi” that has undergone fermentation for 3 days should be exploited in the treatment of bacterial diarrhea caused by these organisms especially in rural areas where they may not have access to conventional medical attention.

Keywords : Maize, “ogi”, fermentation duration, diarrhoeal bacteria, growth inhibition.