Aims: To improve the cultural conditions for enhanced methionine production by Bacillus cereus S8 Study design: Study of the fermentation process in shake flask culture. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikwe University, Awka, N...
Open access
Research Article10.9734/BMRJ/2014/8224
The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation...
Open access
Research Article10.9734/cjast/2022/v41i331653
This study aims to educate people about biotechnology and its role in the socio-economic advancement and development of a nation so that they can make informed choices. There is a growing appreciation that nationally, regionally and globally the management and utilisation of natu...
Open access
Research Article10.9734/acri/2021/v21i830263
Aims: To isolate bacterial species with good potentials for biosurfactant production and to determine the tenso-active characteristics of the active producers. Study Design: Study on biosurfactant-production potential of bacteria in shake flask. Place and Duration of Study: Depar...
Open access
Research Article10.9734/BMRJ/2015/19742
C. C. Ezemba, C. C. Ekwealor, I. A. Ekwealor, C. A. Ozokpo, C. E. Chukwujekwu, V. N. Anakwenze, E. J. Archibong & G. C. Anaukwu·Microbiology Research Journal International·2015
Aims: To screen for lysine production using hydrocarbon utilizing bacteria isolated from oil-contaminated soil. Study Design: Study of the isolation and fermentation process in shake flask culture. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamd...
Open access
Research Article10.9734/BMRJ/2015/15168
C. C. Ezemba, E. J. Archibong, H. U. Nweke, A. S. Ezemba, I. W. Udoye, J. C. Mmaduekwe, C. M. Ezeokoli, O. J. Osuala, P. C. Okoye, V. O Etikudike, V. N. Anakwenze, S. Olukemi Kehinde, Obi Chisom & C. C. Ezejiofor·Asian Journal of Food Research and Nutrition·2022
The malting properties of maize and sorghum were analyzed according to the method of the institute of Brewing (1.0.B) 1977. Germination was done for 5 days at 30oc. The parameters evaluated included a thousand corn weight (30g and 20g) for both yellow maize and red sorghum respec...