Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
Bio-ethanol, is considered the cleanest fluid fuel, and can be a dependable substitution to non-renewable energy sources. The maturation of sugar parts of plant materials produces it. Due to their high sugar content and abundance of nutrients, berries are thought to be an excelle...
Open access
Research Article10.9734/afsj/2023/v22i9662
Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake c...
Open access
Research Article10.9734/afsj/2023/v22i5634
Ethanol production by S. cerevisiae was carried out using rice straw as substrate and B. subtilis and T. viride as hydrolyzing agents. The aim of this research is to compare the potential of rice straw (non-edible waste material) for bioethanol production using Bacillus subtilis...
Open access
Research Article10.9734/mrji/2019/v28i330134
The present study was carried out to determine the influence of dietary probiotic source feed (fungal-yeast; Saccharomyces cerevisiae) on the ability of E. coli 0157:H7 to attach and efface healthy young broilers at different feeding periods (7, 10, 14, 21, and 28 days of age). T...
Open access
Research Article10.9734/mrji/2018/v26i430074
Simiat Olanike Jimoh, Lawal Aminat Olajumoke, Ashorobi Abdul Adisa, Oyekanmi Ezekiel Abiodun, Bakare Rashidat Ikeoluwa, Adefioye Nafisat Adesola & Ibrahim Ramon Adegboyega·Microbiology Research Journal International·2018
Aim: Synthesis of polyhydric alcohol from agricultural residue using Saccharomyces cerevisiae. Study of Design: Submerged fermentation process, biomass yield and reducing sugar analysis, non-reducing sugar analysis, extraction and quantification of sugar monomers and polyhydric a...
Open access
Research Article10.9734/MRJI/2018/34852
Ogi is a traditional fermented food produced from maize and serves as breakfast food for the majority of the population and is a good food choice for the sicks. Locally produced Ogi varies in its quality and shelf life because it is produced without any starter culture. In order...
Open access
Research Article10.9734/MRJI/2017/33041
Aim: To assay for C19 steroid intermediates during biotransformation of phytosterol. Study of Design: Pretreatment and processing of wheat bran and rice bran, Sulphate-phosphate-ferric technique, phytosterol screening, fermentation process, enzymatic assay and steroid intermediat...
Open access
Research Article10.9734/MRJI/2017/34869
The textile industries wastewater is one of the most serious sources of environmental pollution due to presence of the textile dyes. In the present study, five bacteria and three fungi were isolated on Mineral Salt Medium (MSM) supplemented with 200 mg/l of Direct Blue 71 azo dye...
Open access
Research Article10.9734/ARRB/2016/28843
Aim: In view of the increase in Saccharomyces cerevisiae mannan content, the culture medium and condition for S. cerevisiae were optimized in this study. Study Design: The mathematical model was established by the quadratic rotary combination design via Response Surface Methodolo...
Open access
Research Article10.9734/ARRB/2014/8712