Chemical characteristics of palm oil biodeterioration

Examination of the palm oil from dura and tenera varieties of the oil palm (Elaeis guineensis) Jacquin for growth of microorganisms (fungi and bacteria), revealed that tenera was more stable to bacteria and fungal deterioration while dura was less biostable. Determination of the chemical composition of the palm oil types revealed that crude protein contents of the fresh oil samples which ranged from 0.037 to 0.066% were lower than those kept under different conditions. A tenera oil sample (80S, sample 8) had the highest free fatty acid (14.76%) while a dura oil sample (10 OJ, sample 10) had the lowest (4.46%). The peroxide values (PV) of the fresh oil sample were low (0.00 – 10.40mEq/kg). The iodine values of the fresh oil samples were lower (23.57 – 48.95) than those kept under different conditions (40.32 – 70.43). Palm oils should not be stored for a long time because of deterioration

Effect of Policy and Employee Capacity on the Provision of Quality Service among Private Security Firms for Mitigating Crime in Nairobi County in Kenya

This study assessed effect of policy and employee capacity on the provision of quality service among private security firms for mitigating crime in Nairobi County in Kenya. The specific objectives were to explore how policy and employee capacity affect the provision of quality service among PSFs for mitigating crime in Nairobi County in Kenya. The study was guided by SERVQUAL theory. This study used descriptive survey design with structured questionnaires as the instrument for data collection. The study targeted top managers, assistant managers and the immediate supervisors in 55 Private security firms registered under KISIA in Nairobi County. A census was used to sample the respondents of the study. The study employed drop and pick method to administer the questionnaires to the respondents. The study also conducted a pilot study on 10 respondents’ to check for the reliability and validity of the research instrument. The respondents who partook in the pilot study were no included in the final study. The data was analyzed using SPSS version 21 to achieve the study results. Descriptive statistics was presented using; pie charts, frequency table, and graphs. Correlation and regression analysis results were presented using tables. Results of the study revealed that policy and employee capacity has a positive and significant influence on the provision of quality service for mitigating crime among the private security firms in in Nairobi County. The study established that the adoption of the right policies such as compliance with the KISIA regulations has a positive influence on the provision of quality security service by PSFS for mitigating crime in Nairobi County. The study also established that employee capacity positively and significantly influences the provision of quality security service for mitigating crime among PSFs in Nairobi County. The study recommends the Public Security Firms to ensure they comply with KISA regulations to allow for effective provision of standard quality of security. The study recommends the PSFs to put in place proper control structures to assess the suitability of their staff. PSFs should also adopt proper training methods with the current technical skills and knowledge, and interactive skills. Key Terms: Policy, Employee Capacity, Quality Service, Crime Mitigation, Private Security Firms DOI: 10.7176/PPAR/11-6-03 Publication date:July 31st 202

Antimicrobial properties of probiotic bacteria from various sources

The probiotic potentials of lactic acid bacteria species isolated from various food sources (nono, ugba, ogiri, kunun-zaki and ogi) were studied. The predominant species among the isolated strains were Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Streptococcus thermophilus Leuconostoc mesenteroides and Pediococcus cerevisiae. They produced bacteriocins that inhibited the growth of Streptococcus aureus, Escherichia coli and Bacillus cereus. L. bulgaricus and L. plantarum were selected for the fermentation of vegetable substrates-carrot, cucumber and tomatoes and cereals-rice and maize for the purpose of studying the suitability of these raw materials for probiotic juice production. The fermentations were carried out at 30°C for 72 h. The lactic acid bacteria had viability counts of 109 during storage at 4°C. The minimum pH attained during fermentation of samples was 3.9. The best bacteriocin preservative effect of 90% was observed in maize.Key words: Lactic acid bacteria, tolerance, biotechnological properties, bile, ethanol

Generation Of Multicopy Pichia Clones From Gap Vector

The methylotrophic yeast Pichia pastoris was used as a host to generate multicopy clones using in-vitro multimerization and GAP vector approaches. The latter approach relied on the selection of spontaneously occurring multiple integrants based on zeocin resistance. Higher levels of heterologous protein could result using these approaches. Key Words: In vitro multimerization, GAP vector, Zeocin, Pichia Global Journal of Pure and Applied Sciences Vol.11(1) 2005: 13-1

Microbial population associated with the natural fermentation of prawn (Litopenaus sp.) for condiment production

Fresh water prawn (Litopenaus sp.) was naturally fermented for 36 hours in the laboratory to produce the condiment (Ogiri ayiya) and the metabolic activities of the microbial flora involved were investigated. sp. and sp. were implicated as the major fermenters with microbial count of 2.0x10 cful/g and 2.0x10 cfu/g respectively and occurred throughout the fermentation whereas sp. and sp. were late fermenters with count of 8.0 x 10 cfu/g and 6.3 x 10 cfu/g respectively. and species were also encountered but were eliminated at the end of the fermentation due to modified environmental conditions. The moisture content, pH, temperature and titratable acidity of the fermenting prawn varied overtime and were influenced by the metabolic activities of the microorganisms. The percentage nutrient values of the fermented prawn increased as the fermentation progressed except in the case of fat where there was a decrease. A shelf life of eight days was determined for the prawn condiment produced.Keywords: Microorganisms, fermentation,Condimen

Chemical Characteristics Of Palm Oil Biodeterioration

Examination of the palm oil from dura and tenera varieties of the oil palm ( Elaeis guineensis ) Jacquin for growth of microorganisms (fungi and bacteria), revealed that tenera was more stable to bacteria and fungal deterioration while dura was less biostable. Determination of the chemical composition of the palm oil types revealed that crude protein contents of the fresh oil samples which ranged from 0.037 to 0.066% were lower than those kept under different conditions. A tenera oil sample (80S, sample 8) had the highest free fatty acid (14.76%) while a dura oil sample (10 OJ, sample 10) had the lowest (4.46%). The peroxide values (PV) of the fresh oil sample were low (0.00 - 10.40mEq/kg). The iodine values of the fresh oil samples were lower (23.57 - 48.95) than those kept under different conditions (40.32 - 70.43). Palm oils should not be stored for a long time because of deterioration

Stability to microbial deterioration of lubrication oil

No Abstract.Global Journal of Pure and Applied Sciences Vol. 13(1) 2007: pp. 1-

Agriculture and Biological SciencesPost-harvest deterioration of Irish potato (Solanum tuberosum L.) by Micro-Organisms.

Post harvest dterioration of Irish potato (Solanum tuberosum) (L) under storage was investigated in the laboratory and found to be caused by fusarium solani. This fungus is a primary invader of the tubers and entry is through wounds arising from harvesting and handling. A range of growth media were used and potato dextrose broth supported the growth of the organism better than potato carrot broth and Czapek dox broth. The least growth was observed in Czapek dox broth. Growth of this fungus was maximum at temperature of 30 ºC and relative humidity of 90% while 4 ºC was found to be best storage temperature for the crop. A pH range of 2 – 10 supported the growth of the fungus with maximum growth occurring at pH of 4. Global Journal of Pure and Applied Sciences Volume , No 1 January (2001) pp. 1-6 KEY WORDS: Irish potato, micro organisms, growth media, temperature, relative humidity and pH