R. B. Cuvas-Limón, Montañez Sáenz Julio, Contreras Esquivel Juan Carlos, Cruz Hernández Mario, Solange I. Mussatto & Belmares-Cerda Ruth·Annual Research & Review in Biology·2015
Providing products that beyond a high nutritional value brings health benefits to consumers is a major challenge to food industry. Functional foods, including prebiotics and probiotic as components, are the protagonists to promote these advantages. Aloe vera is a medicinal plant...
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Research Article10.9734/ARRB/2016/22622
Aim: The aim of the study was to determine the lactic acid bacteria composition of type II sourdough produced in Nigerian from different brands of wheat flour. Study Design: Sourdoughs were produced by spontaneous fermentation at 31°C and 40°C for five days from three popular bra...
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Research Article10.9734/BMRJ/2016/16631
Aim: The aim of this study was to investigate the effect of fermentation on proximate composition, titratable acidity and microbiological changes of sorghum and pumpkin blend. The raw materials used were sorghum and pumpkin flour blend which had three combinations: SpA = 100:0, S...
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Research Article10.9734/BMRJ/2015/19260
Aim: The study aimed to ascertain the effect of different fermentation methods and time on the proximate and reduced the anti-nutrient contents Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of different fermentation methods on the proxima...
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Research Article10.9734/BMRJ/2015/19735
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...
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Research Article10.9734/BMRJ/2015/15168
Eighty samples of traditional fermented “ugba” (Pentaclethra macrophylla, Benth) wraps collected from eight markets in Umuahia were analyzed for proteolytic activities (by zone of inhibition in mm) of Bacillus species using two protein-based substrates: Skim Milk Agar and Nutrien...
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Research Article10.9734/BMRJ/2015/15950
Aim: To prepare starter cultures for industrial-scale fermentation of Parkia biglobosa, using two strains of Bacillus species, 2B and BC4333. Study Design: Three substrates, African locust bean (ALB), soybean meal (SBM) and de-hulled soybean (SB) were tested for propagation of th...
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Research Article10.9734/BMRJ/2015/15761
Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis...
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Research Article10.9734/BMRJ/2014/11511
Aims: This study evaluated nutritional parameters for optimum methionine production Study Design: Methionine was assayed using the colorimetric method of Greenstein and Wintz (1961). Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe Unive...
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Research Article10.9734/BMRJ/2014/2444
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...
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Research Article10.9734/BMRJ/2014/8224
Aims: Lipases (triacylglycerol acylhydrolase EC 3.1.1.3) are enzymes that catalyze the hydrolysis of triacylglycerol at the oil-water interface to release glycerol and free fatty acids. In this study culture conditions and nutrient source modification studies were carried out on...
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Research Article10.9734/ARRB/2014/9879
Aim: Daddawa is a condiment traditionally produced from fermentation of locust bean (Parkia biglobossa).This study is directed at exploitation of lima bean–an underutilized but cultivated legume for production of daddawa analogue-a popular West African food condiment. Microbiolog...
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Research Article10.9734/BMRJ/2014/7514
Aims: To evaluate the effect of garlic oil and turmeric extract on rumen fermentation and methane emission using an in vitro gas production technique. Study Design: Completely randomized design. Place and Duration of Study: Department of animal science, Faculty of agriculture, Fe...
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Research Article10.9734/ARRB/2014/5908
A. Faramarzi-Garmroodi, M. Danesh Mesgaran, A. R. Vakili, A. Hodjatpanah-montazeri & M. M. Manshadi·Annual Research & Review in Biology·2013
Aims: An in vitro gas production technique was conducted to investigate the effect of oil content of nine ruminant protein feedstuffs including whole soybean, soybean meal, flaked soybean, linseed, fish meal, canola meal, cottonseed meal, sunflower meal and corn gluten, on protei...
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Research Article10.9734/ARRB/2014/6073
Aim: This study investigated the microbiological, physicochemical and antinutritional properties of three varieties of fermenting melon seeds namely: Citrullus vulgaris (Schrad), Citrullus colocynthis (L) and Cucumeropsis mannii (Naud) for ogiri production. Methodology: Ogiri was...
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Research Article10.9734/BMRJ/2013/2337