The microbiological profile and biochemical properties of commercial samples of `ogiri’(a fermented soup condiment) from five states in Southwest, Nigeria were analysed. The total microbial load in each of the twenty-three (23) samples ranged between 9 x 106 CFUg-1 and 1.2 x 109 CFUg-1. The organisms associated with the fermented product were identified as Bacillus megatarium, Bacillus cereus, Bacillus lichenformis. Bacillus subtilis. Staphylococcus aureus., Escherichia coli, Proteus spp., Pseudomonas spp., Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei. On the basis of starter culture experiments best ‘ogiri’ product was obtained using strains of Bacillus subtilis. In most of the ‘ogiri’ samples the population of Bacillus spp. ranged between 63% and 90% of total microflora; while other organisms constituted the remaining 10 to 37%. The highest percentage 37% and least percentage (9.6%) of contaminants were recorded in samples from Ogun and Oyo State respectively. The pH of samples ranged between 6.0 and 6.6. The soluble protein content varied from 4.19% - 8.1%. The samples from Ekiti State had the highest percentage of soluble protein.