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

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

Stability to microbial deterioration of lubrication oil

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