Achi O K
Department of Microbiology, University of Nigeria, Nsukka.
J Appl Bacteriol. 1990 Sep;69(3):321-5. doi: 10.1111/j.1365-2672.1990.tb01522.x.
Obiolor is an acidic non-alcoholic beverage prepared by fermenting sorghum and millet malts. The traditional process for the production and microbiological characteristics of the beverage were investigated. Bacillus spp., Lactobacillus plantarum and Streptococcus lactis were the associated micro-organisms most actively involved. Yeasts were present in low numbers towards the end of the fermentation. Other micro-organisms isolated did not appear to play a role in the fermentation process. Variations in the important microbial groups involved and their metabolic products were studied. Titratable acidity increased gradually until the end of the fermentation while the total soluble solids and pH declined. Acetobacter spp. were probably responsible for the unacceptability of the product after 24 h.
奥比奥拉是一种通过发酵高粱和小米麦芽制成的酸性非酒精饮料。对该饮料的传统生产工艺和微生物特性进行了研究。芽孢杆菌属、植物乳杆菌和乳酸链球菌是最活跃参与其中的相关微生物。发酵接近尾声时酵母数量较少。分离出的其他微生物似乎在发酵过程中不起作用。研究了所涉及的重要微生物群体及其代谢产物的变化。可滴定酸度在发酵结束前逐渐增加，而总可溶性固形物和pH值下降。醋酸杆菌属可能是导致产品在24小时后不可接受的原因。
