Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
Background: Reusable sanitary pads represent an affordable alternative to disposable products for addressing menstrual poverty in Senegal. However, their safety profile remains largely unexplored, particularly regarding microbiological contamination risks. Methods: We conducted m...
Open access
Research Article10.9734/mrji/2025/v35i111649
Aim: To evaluate the microbiological safety of traditionally processed fish products in Chad, with a focus on identifying and characterizing potential pathogenic and indicator bacteria. Study Design: Cross-sectional descriptive study. Place and Duration of Study: Conducted at the...
Open access
Research Article10.9734/mrji/2025/v35i71591
Onions (Allium cepa L.) are among the most widely utilized vegetables globally known for both their culinary and nutritional attributes. Despite their importance, onions are highly perishable and susceptible to quality degradation under suboptimal storage conditions, particularly...
Open access
Research Article10.9734/afsj/2025/v24i5789
This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis...
Open access
Research Article10.9734/afsj/2019/v8i429997