Iru

Degradation of Polycyclic Aromatic Hydrocarbons and Aroma Oxidation of Fermented Locust Bean Seeds ‘Iru’ by Laccase Enzyme Produced by Kluyveromyces dobzhanskii DW1 and Pichia manshurica DW2

Wakil Sherifah Monilola, Eyiolawi Seun Andrew, Salawu Kehinde Olamide & Onilude Abiodun Anthony · Microbiology Research Journal International · 2017

Laccases (EC.1.10.3.2 are multi-phenolics and non-phenolic oxidizing enzymes) have received much attention in their use for environmental bioremediation, food quality and functionality improvement. This work was aimed at degrading polycyclic aromatic hydrocarbons and aroma oxidat...

Open access Research Article 10.9734/MRJI/2017/31135

In vivo Evaluation of Hypolipidemic Potentials of Bacillus Species Isolated from Fermented Locust Bean (Parkia fillicoides Welw) Seeds (Iru)

B. I. Aderiye & O. M. David · Microbiology Research Journal International · 2013

Aim: Iru is a popular West Africa fermented soup condiment which is also consumed without cooking as snack. This product is mainly fermented by Bacillus species. The hypolipidemic activities of Bacillus spp. isolated from iru have not been documented hence the aim of this study....

Open access Research Article 10.9734/BMRJ/2013/5026