A. Alabere

Bacteriological and Physicochemical Analyses of Ogi Fermented from Zea mays, Sorghum bicolor and Pennisetum glaucum Cereals

A. Alabere & C. N. Opara · Biotechnology Journal International · 2026

The study assessed the bacteriological and physicochemical parameters during the fermentation of ogi from Zea mays, Sorghum bicolor and Pennisetum glaucum cereals. Ogi was produced from white Zea mays, yellow Zea mays, Sorghum bicolor and Pennisetum glaucum cereals and was allowe...

Open access Research Article 10.9734/bji/2026/v30i5902

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

A. Alabere & T. C. Adebayo-Olajide · Microbiology Research Journal International · 2022

Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. Th...

Open access Research Article 10.9734/mrji/2022/v32i11-121357

Screening of Yeast Cells for the Production of Wine from Banana and Pineapple Substrates

A. Alabere, D. N. Ogbonna & J. O. Williams · Journal of Advances in Microbiology · 2020

Wine, an alcoholic beverage is usually produced from juice of variety of fruits by the fermentative action of microorganisms particularly by yeasts. Several substrates such as pineapple, banana, watermelon, pawpaw and other fruits have been used to produce wine using Saccharomyce...

Open access Research Article 10.9734/jamb/2020/v20i730264