Aim: This study aimed to characterize ciprofloxacin-resistance genes in clinical Escherichia coli isolates obtained from a six-month antimicrobial resistance (AMR) surveillance from Ghana. Methods: Eighty-three of 440 archived E. coli isolates were confirmed by biochemical reacti...
Open access
Research Article10.9734/jamb/2020/v20i1030287
Tegillarca granosa (clam) was preserved by different drying methods. The molluscan shellfish sample was smoked dried and oven dried to predict the most effective method of drying based on the microbiological quality, proximate composition and sensory evaluation of the shellfish s...
Open access
Research Article10.9734/jamb/2020/v20i1030288
Aim: Hepatitis B virus (HBV) is not uncommon among animal and non-animal handlers. The brutality of HBV infection and the outcome of treatment is linked with exact HBV genotypes. No study on the circulation of HBV genotypes has been reported among animal and non-animal handlers i...
Open access
Research Article10.9734/jamb/2020/v20i1030286
Aims: The aim of the work is to investigate the effect of soybean and Plantain flour fortification on the nutritional, microbial and sensory qualities of rice flour paste (Tuwo) fortified with soy and plantain flour blends. Methodology: White rice was cleansed, sorted and soaked...
Open access
Research Article10.9734/jamb/2020/v20i930303
The formulation plays an essential role in achieving the successful delivery and biological activity of any plant protection products. This study aimed to develop a cinnamaldehyde water-based formulation (oil-in-water emulsion) via a high-shear stirring emulsification method. Cin...
Open access
Research Article10.9734/jamb/2020/v20i1030285
Aim: Microbiology, sensory and shelf life evaluation of wheat-cassava bread from raw materials to finished products. Study Design: Completely randomized design with two replications and average values calculated for mean comparison. Place and Duration of Study: Food/Industrial La...
Open access
Research Article10.9734/jamb/2020/v20i930283
Background: Acetic acid bacteria (AAB) are concrete sets of organism which act as precursor for acetic acid production. Acetic acid is a colorless liquid with strong pungent and sour smell. It is synthesized from oxidation of ethanol by AAB. Vast studies have been made from sugar...
Open access
Research Article10.9734/jamb/2020/v20i930284
Background: Otamiri river server as a source of water for domestic activities, urban farming, recreation, aquatic foods in Owerri and environs. It also receives untreated domestic, industrial and agricultural waste water and run offs from the municipality. Seepages from solid was...
Open access
Research Article10.9734/jamb/2020/v20i930282
There is an increase in non-albicans Candida (NAC) vulvovaginal candidiasis which is attributed to overuse of antifungal therapy and this has led to antifungal resistance. This study was aimed at determining the antifungal resistance pattern of some clinical isolates of Candida s...
Open access
Research Article10.9734/jamb/2020/v20i930281
Aims: This study aimed at screening, producing and characterizing polyhydroxyalkanoates (PHA) from lactic acid bacteria (LAB) isolated from dairy wastewater, fermented cow milk and “ogi”. Place and Duration of Study: Department of Microbiology, Faculty of Science, University of I...
Open access
Research Article10.9734/jamb/2020/v20i930279