Kunu is a non-alcoholic Nigerian beverage produced locally from cereals and has been widely accepted as a nutritional drink. The need for evaluation of its nutritional and safety status is very much essential. This work was carried out to determine the microbiological quality of...
Open access
Research Article10.9734/mrji/2021/v31i1130355
Three of the methionine-producing bacteria previously isolated from different soil ecovars in Owerri, characterized as Bacillus cereus no: DS13, RS16 and AS9, based on 16s rRNA sequencing, were screened for utilization agricultural products for production of methionine. Experimen...
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Research Article10.9734/mrji/2021/v31i1030348
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
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
Aims: This study was carried out to determine the seasonal variety on physico-chemical and bacteriological evaluation of Borehole waters. Place and Duration of Study: 10 selected borehole tanks in 5 different towns were collected from five towns from (ORS) Orumba South L. G. A; (...
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Research Article10.9734/mrji/2020/v30i1230291
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