Successive Isolation, Identification and Antimicrobial Susceptibility Pattern of Bacteria Involved in the Processing of two Traditionally Fermented foods (Okpehe and Ogiri)

This research focuses on the Successive isolation and Antimicrobial Susceptibility Pattern of bacteria involved in the processing of two traditionally fermented foods (Okpehe and Ogiri). Successive Isolation of the bacteria was done on the 24 hour, 48 hour, 72 hour, 96 hour and 120 hour of the Fermented samples by innoculating the samples on Nutrient Agar, MacConkey Agar and Mannitol Salt Agar. Some Biochemical tests (Gram staining, citrate, Oxidase and Catalase) was done and the organisms obtained were Staphylococcus aureus, Escherichia coli and Staphylococcus epidermis.