C. N. Opara

Diversity of Bacterial Community in Fermentation of African Oil Bean Seeds (Pentaciethra macrophylla Benth) by comparison of 16S rRNA Gene Fragments

C. N. Opara, P. I. Okolie & S. V. A. Uzochukwu · Biotechnology Journal International · 2013

Aims: The microbial diversity, fermentation dynamic and the predominant micro-organisms involved in the fermentation of African oil bean (Pentaciethra macrophylla Benth) seeds to “Ugba” traditional African food in Eastern Nigeria were investigated by analyzing the microbial commu...

Open access Research Article 10.9734/BBJ/2013/2518

Bacteriological and Physicochemical Analyses of Ogi Fermented from Zea mays, Sorghum bicolor and Pennisetum glaucum Cereals

A. Alabere & C. N. Opara · Biotechnology Journal International · 2026

The study assessed the bacteriological and physicochemical parameters during the fermentation of ogi from Zea mays, Sorghum bicolor and Pennisetum glaucum cereals. Ogi was produced from white Zea mays, yellow Zea mays, Sorghum bicolor and Pennisetum glaucum cereals and was allowe...

Open access Research Article 10.9734/bji/2026/v30i5902

Structural and Rheological Properties of Exopolysaccharides Produced by Some Lactic Acid Bacterial Strains Isolated from Palm Wine

O. L. Adamu-Governor, T. A. Shittu, O. R. Afolabi, A. I. Elijah, C. N. Opara & S. V. A. Uzochukwu · Biotechnology Journal International · 2023

Aims: This study evaluated the physical, chemical and rheological properties of exopolysaccharides (EPSs) produced by Lactic Acid Bacteria (LAB) isolated from palm wine. Materials and Methods: EPSs from palm wine LAB strains were produced on 6% sucrose broth, purified and freeze-...

Open access Research Article 10.9734/bji/2023/v27i2674