Fermentation

Bioactive Components, Nutritional Properties, and Antimicrobial Activities of Non-Fermented and Fermented Seeds of Vitis vinifera

The fermented and non-fermented seed powder of Vitis vinifera, a herbaceous plant with numerous biological activities was investigated in this study. The pH, in vitro antimicrobial assay against Staphylococcus aureus, Escherichia coli, and Candida albicans, phytochemical, proximate compositions were screened, while the active compounds of the fermented sample were further evaluated by High-performance liquid chromatography (HPLC). A decline in pH from 6.2 to 3.6 was recorded during fermentation for 14 days.
AuthorName(s)
Mansurat B. Falana
Muhammed R. Asinmi
Muhammad A. Dikwa
Quadri O. Nurudeen

Utilization of Banana Peel as a Substrate for Single Cell Protein and Amylase Production by Aspergillus niger

The suitability of banana peel medium for Aspergillus niger Single Cell Protein (SCP) and amylase production was studied. Single Cell Protein and amylase production was investigated using media designated as Supplemented Banana Peel (SBP), Glucose Banana Peel (GBP) and Unsupplemented Banana Peel (UBP). Biomass of A. niger protein content, amylase production and pH were determined using standard techniques in the course of submerged fermentation. Analyses of the various media showed that SBP medium produced the highest yield of A.

AuthorName(s)
*C.E. Oshoma
S.O. Eguakun-Owie
I.S. Obuekwe

Production of Single Cell Protein with Three Agro-Shell Wastes Using Bacillus subtilis

In this study, Bacillus subtilis isolated from decaying pineapple fruit peel was identified by both phenotypic and molecular techniques and employed for the production of single cell protein from three agricultural wastes: melon, groundnut and walnut shells. Chemical analysis showed these agro-wastes to contain high amounts of carbohydrate which ranged from 61.26 - 65.12 %. Using submerged fermentation, maximum yield of cell biomass was produced from the groundnut shell followed by melon shell as substrate for fermentation.

AuthorName(s)
*B.A. Omogbai
E.I. Obazenu
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