G. E. Umoafia

Lactic Acid Bacteria Profile of Fermenting Cucumber in 7% Brine Solution

J. G. Egbe, J. A. Lennox, P. Rao, Anitha & G. E. Umoafia · Journal of Advances in Microbiology · 2017

Fermentation was used since ancient times as an easy method of vegetables’ preservation, which also maintains and/or improves the nutritional and sensory properties of vegetables. The aim of this study was to isolate, characterized and identify the lactic acid bacteria (LAB) in s...

Open access Research Article 10.9734/JAMB/2017/33457

Salmonella and Listeria Associated with Street Vended Watermelon and Pawpaw Sold in Calabar Metropolis

G. E. John, J. A. Lennox, J. T. Johnson, H. Peters & G. E. Umoafia · Journal of Advances in Microbiology · 2017

Fresh cut street vended watermelon and pawpaw was analyzed for possible contamination with Salmonella and Listeria species was understudied using standard microbiological techniques. A total of twenty samples, (10) of pawpaw and (10) of watermelon were obtained from four differen...

Open access Research Article 10.9734/JAMB/2017/34532