Wild yeast isolates from banana fruit and honey were compared with a commercial wine yeast using partial ITS1–5.8S–ITS2 sequences and statistical phylogenetic analyses in MEGA 12. Five sequences representing banana isolates B7 and B10, honey isolates H4 and H7, and commercial yea...
Open access
Research Article10.9734/bji/2026/v30i5905
Peri-urban creek margins in the Niger Delta are exposed to both petroleum-derived contamination and domestic waste, but comparative information on microbial responses across soil, sediment and surface water remains limited. This study characterised microbial populations, hydrocar...
Open access
Research Article10.9734/sajrm/2026/v20i9524
Food microbiology laboratories generate large volumes of antimicrobial susceptibility testing data, yet the analytical conventions they apply were largely inherited from clinical bacteriology. The cumulative antibiogram, designed to inform empirical therapy for hospital patients,...
Open access
Research Article10.9734/sajrm/2026/v20i8519
This study is aimed at evaluating the technological characteristics of wild non-Saccharomyces sourced from banana fruit and wild honey. The isolation of yeasts was done according to standard microbiological procedures. Technological traits screened for are as follows: fermentatio...
Open access
Research Article10.9734/mrji/2021/v31i1230357
This study is aimed at screening non-Saccharomyces for amino acids decarboxylation potentials. The yeasts were isolated from banana fruit and honey purchased from markets in Rivers State. The isolation and molecular identification of yeast isolates were according to standard micr...
Open access
Research Article10.9734/bji/2021/v25i630157
Universities in Africa are increasingly expected to demonstrate contributions to the Sustainable Development Goals (SDGs), and microbiology occupies a distinctive position within this expectation because microbial processes underpin infectious disease control, food safety, soil f...
Open access
Research Article10.9734/jsrr/2026/v32i104530