Isolation and characterization of Bacteria in Stored Pap (akamu) from Toru-Orua Community in Sagbama Local Government Area of Bayelsa State, Nigeria

Akamu (pap) is a local maize-based food prepared by fermentation of maize seeds for some days, ground, sieved and allowed to sediment (stored pap) which is preserved by soaking in water and changing the water above the stored pap on a daily basis. This method can lead to contamination of pap if water used is from unsafe source. Hence, the objective of this paper was to isolate and characterize bacteria in stored pap (akamu) from from Toru-Orua Community in Sagbama Local Government Area of Bayelsa State, Nigeria using standard microbiological methods and relevant biochemical procedures. The findings from the study showed the presence of various bacterial species including Lactobacillus sp., Escherichia sp., Bacillus sp., Pseudomonas sp., Enterobacter sp., and Proteus sp.. It was observed that pap soaked without changing water developed an off flavour, colour, taste and had a higher population of bacteria. Biochemical tests showed various results for catalase, indole, oxidase, citrate, glucose and lactose fermentation, gas and hydrogen sulphide production. The presence of coliform bacteria provides a measure of sanitary alarm over the production and preservation of akamu. It is thus advised that the water used in the preservation of akamu must be clean, safe and changed daily (at least within 24 hours) so as to minimized bacterial populations and reduce risk of contamination.