Bernard J. O. Efiuvwevwere

Effects of Preservatives on the Bacteriological, Chemical and Sensory Qualities of Mangrove Oyster (Crassostrea gasar)

Bernard J. O. Efiuvwevwere & Lawrence O. Amadi · Current Journal of Applied Science and Technology · 2014

Aims: This work was undertaken to investigate the quality changes in mangrove oysters (Crassostrea gasar) exposed to various preservative treatments (PTs) including sodium benzoate (NaB), sodium chloride (NaCl), potassium aluminum sulphate (PAS) and green lime juice filtrate (LJF...

Open access Research Article 10.9734/BJAST/2015/12158

The Effects of Different Storage Temperatures on the Microbial, Physicochemical and Organoleptic Quality Changes in the Shellfish "Ngolo" (Thais califera) from Nigeria

Boma O. Oruwari & Bernard J. O. Efiuvwevwere · Microbiology Research Journal International · 2016

Aims: To investigate the effects of different storage temperatures (-15±2°C; 4±2°C and 29±2°C) on quality changes in ‘Ngolo’ (Thais califera) to evaluate the potential enhancement or otherwise of its domestic and global trade. Study Design: “Ngolo” samples were subjected to diffe...

Open access Research Article 10.9734/BMRJ/2016/27698

Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria

Mercy M. Umokaso, Francis S. Ire & Bernard J. O. Efiuvwevwere · Journal of Advances in Microbiology · 2022

The traditional fermented cereal-porridge ‘ogi’ is an important dietary staple food popularly consumed in Nigeria. The fermentation is mainly driven by lactic acid bacteria and yeasts during spontaneous fermentation. This study aimed to isolate and ascertain the phenotypic and ge...

Open access Research Article 10.9734/jamb/2022/v22i230434