What You Need to Know
During fermentation, Bacillus subtilis and related Bacillus spp. proteolyze the proteins in the groundnut pulp, releasing peptides and free amino acids that lower the pH from ~7.0 to ~4.5. The metabolic activity generates volatile amines and sulfur compounds that give Ogiri its characteristic umami aroma, while the salt concentration (2–5 % w/w) selectively promotes beneficial microbes and inhibits spoilage organisms.
The Science
Primary Reaction
Proteolysis and fermentation by Bacillus subtilis