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The changes during the fermentation of ogi, a cereal-based traditional lactic acid-fermented weaning food were studied up to the spoilage stage. Ogi off-odour was first noticed at the fourth day of fermentation (including 24 h steeping). Yeast isolates such as Candida valida, C. krusei, Geotrichum candidum and bacteria like Lactobacillus brevis, L. plantarum, Pediococcus pentosaceus, Bacillus subtilis, Brevibacterium linens, Br. oxydans...
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