The fermented maize starch known as Ogi in Yoruba and Akamu in Igbo is a popular staple food. It is a traditional weaning food used mainly in West Africa. Isolation and characterization of microorganisms present in pap stored with additives were investigated. The additives are onion, ginger and garlic. This study was carried out using standard microbiological techniques. The samples used for this study were, soaked maize water, slurry of ogi, ogi paste, wet-mill water and ogi water fermentation. The microorganisms isolated were bacterial and fungal. The bacteria isolates were Staphylococcus spp., Lactobacillus spp., Bacillus spp., Proteus spp., Pseudomonas spp., Escherichia coli and Streptococcus spp. The fungal organisms isolated were Saccharomyces cerevisea, Rhizopus and Aspergillus spp. The isolated organisms in soaked maize include Rhizopus spp., Sacharomyces cerevisea. The isolated organisms in slurry of ogi include Lactobacillus spp., Rhizopus spp., Saccharomyces cerevisea. The isolated organisms in ogi paste include Saccharomyces spp., Proteus spp. The isolated organisms in wet mill water include Staphylococcus spp., Aspergillus spp. The isolated organisms in the fermented water include Pseudomonas spp., Escherichia coli, Streptococcus spp. The total viable bacterial from soaked maize water ranged from 51 to 68 cfu/g. The coliform count ranged from 38 to 51 cfu/g. Total viable fungal count ranged from 15 to 70 cfu/g. The total viable bacterial count ranged from 1.0 x 104 to 4.8 x 104 for slurry of ogi samples, the coliform count ranged from 1.0 x 104 to 5.0 x 104, total viable fungal count ranged from 0.8 x 104 to 3.9 x 104. The total viable bacteria count of ogi paste samples ranged from 3.4 x 104 to 6.5 x 104, coliform count ranged from 2.1 x 104 to 4.2 x 104, total viable fungal count ranged from 0.1 x 104 to 2.2 x 104. Total bacteria count for ogi water fermentation ranged from 1.2 x 104 to 6.1 x 104, coliform count ranged from 1.1 x 104 to 4.1 x 104, total fungal count ranged from 0.1 x 104 to 3.2 x 104. The isolated organisms were tested against common antibiotics, Erythromycin, Vancomycin, Penicillin G, Clindamycin, Ciprofloxacin and Amoxicillin. Staphylococcus spp. was resistance to Erythormycin, Vancomycin and Ciprofloxacin. Lactobacillus spp. was resistance to Erythromycin and Clindamycin. Bacillus spp. was resistance to Vancomycin and Ciprofloxacin. Proteus spp. was resistance to Vancomycin and Clindamycin. Pseudomonas spp. was resistance to Erythromycin and Amoxicillin. Escherichia coli was resistance to Amoxicillin and Streptococcus was resistance to Erythormycin, Penicillin, Clindamycin, Ciprofloxacin and Amoxicillin. The resistance of this organisms sound a warning because of the indiscriminate use of antibiotics. It is highly recommended that fermented and dewatered maize slurry should be prepared and handled under good sanitary and hygienic practices during processing and storage.