Nvolved in ogi production (e.g., washing of grains, mashing and sieving of slurry, and discarding of pomace). Facts from the influence of steeping and processing practices on reduction of mycotoxins as well as other microbial metabolites during ogi production are going to be described elsewhere (Okeke et al., manuscript in preparation).Analysis of Maize and Ogi Samples for MycotoxinsPrior to batching the maize grains for steeping and ogi production (see section on Supply of maize grains and preparation of ogi samples), 500 g subsample of your grains was randomly taken, milled and quartered. A quarter (125 g) of the milled sampleData AnalysisSPSS 15.0 for Windows (SPSS, Inc., Chicago, IL, USA) was employed for information analyses of (a) occurrence of fermenter species, and (b) mycotoxin reduction levels. Implies were separated by the Duncan’s A number of Variety test and tested for significance by one-way evaluation of variance at = 0.05.Frontiers in Microbiology | frontiersin.orgDecember 2015 | Volume 6 | ArticleOkeke et al.Bacteria and Mycotoxins For the duration of Ogi ProductionRESULTS AND DISCUSSION Bacterial Diversity In the course of Steeping of Maize for Ogi ProductionA total of 142 bacterial isolates have been obtained from the steeping processes of each maize varieties; 73 and 69 isolates from white and yellow varieties, respectively. The isolates obtained on PCA (n = 51) represented aerobic or facultatively anaerobic species though these on MRS agar (n = 91) had been LAB and represented obligate or facultative anaerobic homofermentative cocci or heterofermentative cocci and rods.MIF, Human Preliminary identification tests of all the 142 isolates suggested the LAB isolates had been Grampositive, catalase damaging and non-motile (Odunfa and Adeyele, 1985; Teniola and Odunfa, 2002; Teniola et al.M-CSF Protein Gene ID , 2005) and belonged to Lactobacillus and Pediococcus, although other bacteria belonged to Bacillus, Enterococcus plus a array of rod-shaped bacteria.PMID:24103058 Our selection of cultivation methods aided the discrimination of living and dead microorganisms which are capable to take part in the fermentation procedure. Even so, to make sure appropriate identification with the bacterial isolates, molecular approaches have been employed. Molecular characterization from the isolates clustered them into 39 OTUs representing 3 phyla, eight families, ten genera and 15 species (Table 1, Figures 1 and two). The families (Alcaligenaceae, Bacillaceae, Enterobacteriaceae, Enterococcaceae, Flavobacteriaceae, Lactobacillaceae, Moraxellaceae, and Xanthomonadaceae) will not be shown inside the tables or figures. Among the identified OTUs were 4 distinct LAB species L. paraplantarum, P. acidilactici, P. claussenii, and P. pentosaceus (Table 1, Figure 2). Similar spectra as well as much more species of LAB excluding L. paraplantarum and P. claussenii happen to be previously reported in ogi made from a array of cereals which includes guinea-corn, maize, millet, and sorghum (Teniola and Odunfa, 2002; Teniola et al., 2005; Adebayo and Aderiye, 2007; Adebayo-tayo and Onilude, 2008; Oguntoyinbo et al., 2011; Omemu, 2011; Banwo et al., 2012; Oguntoyinbo and Narbad, 2012). L. plantarum and numerous species of Lactococcus and Leuconostoc have been previously reported in maize steep liquor at 242 h by Oyedeji et al. (2013). Having said that, this initial report of L. paraplantarum and absence of L. plantarum, Lactococcus, and Leuconostoc in our study could have been primarily as a result of selective/biased isolation/subculturing influenced by culture-dependent techniques, particularly when L. plantarum was reported to become predominan.