The research studied the isolation of thermo-tolerant bacteria with enzymatic activity from waste dumpsites. 30 soil samples were collected using sterile spatular into sterile universal bottles, labelled and taken to the laboratory analyses. The soil samples were serially diluted...
Open access
Research Article10.9734/mrji/2021/v31i1230363
The enzymatic potentials of microorganisms isolated from retting cassava were evaluated for the purpose of pectinase, cellulase and amylase activities. Cassava tubers of 12 months old were collected from 3 different sources: Ahieke, Ndoru and Umuariga in Abia State. They were han...
Open access
Research Article10.9734/jamb/2019/v17i430147
This study evaluated amylase production by Bacillus species employing the solid state fermentation (SSF) method using five agro-industrial wastes namely corn cobs, potato peel and maize straw, groundnut husk and corn chaff. Five Bacillus species were tested for amylase production...
Open access
Research Article10.9734/ejnfs/2019/v9i430087
Sweet and Bitter Cassava tubers were fermented for production of cassava flours. The samples were peeled, washed with potable water and cut into slices of 5-6 cm length. They were steeped separately in water to ferment spontaneously for 4 days. The samples were serially diluted a...
Open access
Research Article10.9734/afsj/2019/v11i130050
Boiled slices of African oil bean (Pentaclethra macrophylla) seeds were subjected to a 72-hour traditional fermentation to produce ugba for the evaluation of the effect of boiling and fermentation on the nutritional status of the seeds. Bacterial isolates recovered from the ferm...
Open access
Research Article10.9734/sajrm/2019/v4i130100
This research was carried out to determine the effects of thermal process of boiling of soy bean seeds on the nutritional status of soy milk and soy yoghurt produced by fermentation. The soybean seeds were de-hulled, boiled and thermally processed to soymilk. Food sweetener (Gluc...
Open access
Research Article10.9734/AFSJ/2018/44099
The preservative potentials of lactic acid bacteria (LAB) recovered from some Nigerian traditional fermented foods were assessed by inoculating 0.1 ml aliquots of suitable dilutions of the food samples on De Man Rogosa Sharpe (MRS) agar fortified with 50mg of nystatin. The isolat...
Open access
Research Article10.9734/EJNFS/2018/44097
The microbiological and physico-chemical analysis of randomly selected borehole waters used by staffs, students and pupils in twenty (20) private schools in Umuahia Abia State were carried out. Five bacteria: Escherichia coli, Staphylococcus aureus, Enterobacter aerogenes, Pseudo...
Open access
Research Article10.9734/BMRJ/2016/20136
Sixty kitchen sponges collected from the households in three major communities in Ikwuano L.G.A, Umuariaga, Amawom and Amaoba were examined microbiologically using standard methods. Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Aspergillus niger were recover...
Open access
Research Article10.9734/BMRJ/2016/19952
Eighty samples of traditional fermented “ugba” (Pentaclethra macrophylla, Benth) wraps collected from eight markets in Umuahia were analyzed for proteolytic activities (by zone of inhibition in mm) of Bacillus species using two protein-based substrates: Skim Milk Agar and Nutrien...
Open access
Research Article10.9734/BMRJ/2015/15950