Production of local dadawa seasoning and condiment from Acacia nilotica (linn) seeds.

Dadawa was produced in the laboratory by fermenting Acacia nilotica LINN Rico 1994 seeds with Bacillus subtilis(Ehrenberg 1835) Cohn 1872 and analysed for proximate content, temperature and pH. There was 5 % increase in ash and moisture content and a corresponding reduction in crude fibre. The crude protein and carbohydrates increased by 3.81 % and 14.81 % respectively while the pH rose from 5.09 at the beginning of the fermentation to 8.43 at the end. With the increase in the time of fermentation, the microbial growth was rapid, increasing from 10.05-56.87 log10 c.f.u.g-1 resulting in a rise in the fermentation temperature from 27.5 oC-31.7oC after 48 hours which dropped thereafter to 27.3 oC at the end of the process. The total soluble sugar decreased from 27.21-14.45 mg.g-1while the reducing sugar increased from 2.18-10.23 mg.g-1 after 48 hours before reducing to 8.07 mg-1 on the 3rd day. There was no significant difference (

Microorganisms associated with starter cultures of traditional Burukutu liquor in Madakiya, Kaduna state, Nigeria.

No Abstrac

Mycelial protein production by Aspergillus niger using banana peels

The ability of Aspergillus niger to produce mycelia protein from pretreated banana peels as substrate was studied with yeast nitrogen base glucose broth as control. Banana peels gave the highest yield of mycelia protein with optical density of 0.28 (O.D) compared to the yeast nitrogen base glucose broth 0.08 (O.D). The residual glucose content in the banana peel medium decreased from 1800 μg/ml on the first day to 320 μg/ml on the 7th day. In the yeast nitrogen base glucose broth, it decreased from 2440 μg/ml on day one to 420 μg/ml on the 7th day. The mycelia protein from banana peals had a crude content of 20.4% and a lipid content of 33.3%. The results indicate the possibility of using banana peels as substrates for mycelia protein production with A. niger. Keywords: Mycelial Protein, Banana Peels, A. niger

Short Communication Report: Microorganisms associated with the urinogenital system of Vesico Vaginal Fistula (VVF) patients in north western Nigeria.

No Abstrac

Sero prevalance of Hepatisis B Virus in pregnant women attending a clinic in Zaria, Nigeria

No Abstrac

Bioconversion of cassava starch to ethanol in a simultaneous saccharification and fermentation process by co-cultures of Aspergillus niger and Saccharomyces cerevisiae.

Ethanol production by co-cultures of A. niger (GS4) and S. cerevisiae (BK6) was studied using cassava starch as substrate. At 1% substrate concentration ethanol yield was 0.35g/100ml while the ethanol concentration increased to a maximum of 3.60g/100ml at 8% substrate concentration. When the culture conditions were optimized, the ethanol yield further increased to 4.30g/100ml at a temperature of 35oC, pH 5.0, 300rpm agitation rate and reduced fermentation period of 4 days. Keywords: A. niger, S. cerevisiae, Fermentation, Ethanol, Cell dry weight, Residual suga

Bacteriological Quality Assessment of some Yoghurt Brands Sold in Kaduna Metropolis

The bacteriological quality of some processed yoghurt on sale at different sale outlets within Kaduna metropolis was assessed. Twenty samples of different brands were purchased and analysed in the laboratory for pH, aerobic-mesophilic count, coliform count and staphylococcal count. The pH ranged from 3.9 to 4.5.Seventeen of the samples recorded growth in the range of 2.0 x 102 to 7.0 x 103 cfu/ml for aerobic mesophilic count while a range of 1.0 x 102 to 4.0 x 103 and 1.0 x 102 to 4.0 x 103 cfu/ml for staphylococcal count and coliform count respectively. No growth was recorded in three samples. After biochemical characterization, Staphylococcus aureus and Escherichia coli were the predominant bacteria isolated. The presence of coliforms is an indication of faecal contamination of the product.Keywords: Bacteria, quality assessment, yoghurt, aerobic Count

THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU

Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative Saccharomyces cereviciae strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of Saccharomyces cereviciae strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of Saccharomyces cereviciae from palm wine was carried out by microscopy and conventional biochemical methods and Analytical Profile Index. Alcoholic fermentative efficiency of the yeasts isolates was determined through fermentation of sorghum for the production of Burukutu. Ethanol tolerance and some physiological test were conducted. Cultural and morphological characteristics revealed smooth, creamy and white colonies on SDA, while cellular morphology was round and budded in arrangement. Biochemical identification and API showed isolate that was Glucose, Galactose, Raffinose, Acetyl D glucosamine positive and Glycerol, Inositol, Sorbitol, Arabinose, D –xylose, Adonitol Xylitol, Celiobiose, 2 – Ketoglutanal, Lactose, Maltose, Tretialose, Melezitose negative. Hyphoe Psedudohyphae and the control carbohydrate utilized were negative. The ethanol tolerance characteristics of the yeast revealed that the isolate had 8% ethanol tolerant. The pH of the Burukutu produced with Saccharomyces cerevisiae isolated from palm wine ranged from 3.8 – 6.2, in a manner showing pH decrease from 6.2 to 3.8 Within 24 hours’ fermentation period. Volatile acidity was also observed to have reduced during the study period. The total viable yeast also increased gradually, thus showing its ability to to metabolize sugar in sorghum to produce alcohol in burukutu