This article provides a review of different types of dairy products in West Africa and microorganisms associated with each product. This article synthesizes findings from multiple studies. The review covers microbial diversity, health benefits and safety concerns of West African...
Open access
Research Article10.9734/afsj/2025/v24i12841
Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design: Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...
Open access
Research Article10.9734/AFSJ/2018/42697
Aim: The aim of this study is to isolate microorganisms present during fermentation of sorghum for production of akamu. Place and Duration: The study was done at Nsukka, Enugu State for a period of ten weeks. Methodology: The production processes of two local producers were monit...
Open access
Research Article10.9734/MRJI/2017/35601
Aim: Comparative analysis of local expression of IL-2, IL-10 and TNF-α was carried out to provide an insight to the extent and type of localized immune response associated with yeast colonization of the urogenital tract. Study Design: Descriptive Observational study. Place and Du...
Open access
Research Article10.9734/BMRJ/2016/27438
Aims: Comparative study of fatty acid composition of biomass in alcohol and wine S. cerevisiae strains, Champagne wine and ethanol, produced by yeast. Place and Duration of Study: The study was undertaken in the Laboratory of Biochemistry and Biotechnology, Caspian Institute of B...
Open access
Research Article10.9734/BMRJ/2016/26729
Four brands of yogurt sold by street vendors in Onitsha Metropolis, Anambra State, Eastern Nigeriia were sampled, the pH was determined and microbiological assessments were conducted in order to ascertain the total heterotrophic bacteria, coliforms and yeast in the samples (A – D...
Open access
Research Article10.9734/BMRJ/2013/1801