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Anambra State, Nigeria

George-Okafor U.O.,Enugu State University of Science and Technology | Mike-Anosike E.E.,Tansian University
Research Journal of Microbiology | Year: 2012

The production of most bacterial proteases has always been with expensive refined substrates which tend to increase the production cost. Hence, a low-cost substrates and culture conditions capable of optimizing protease production by an isolated Bacillus sp. were studied. Bacillus sp. SW-2 which demonstrated the highest protease activity was selected and used for protease production by shake-flask fermentation technique at 180 rpm. The maximum protease yield for 72 h (2.697±0.19 IU mL-1) was achieved under optimized culture conditions of pH 9.0, temperature of 45°C and 5% inoculums density with soy meal (1%) and sugar cane bagasse (1%) as nitrogen and carbon sources of the fermentation medium. The protease yield obtained from using the cheap substrates at 72 h incubation was significantly (p>0.05) higher than that obtained from expensive substrates. The protease achieved >85.7±0.08% hydrolytic activities on the tested nitrogen wastes with soybean waste being the mostly hydrolyzed (96.3±0.13%). This result indicated the use of soy meal and sugar cane bagasse as rich substrates for maximum protease yield and the enzyme hydrolytic activity on nitrogen wastes suggests its application in environmental waste degradation. © 2012 Academic Journals Inc.

Enechi O.C.,University of Nigeria | Okoye Ogochukwu B.,University of Nigeria | Ugwu Okechukwu P.C.,University of Nigeria | Ugwu Okechukwu P.C.,Tansian University
World Applied Sciences Journal | Year: 2014

The fermentation of maize serves as a major source of nourishment for large rural population. It contributes significantly to food security by increasing the range of raw material which can be used in the production of edible products. Preliminary biochemical studies on the fermentation of Zea mays L. were carried out using milled grains. The proximate analysis showed that the sample contains the following components; crude protein, lipid and reducing sugar. The experiment showed that these components increased in concentration as the period of fermentation is increased. Vitamin analysis showed that Vitamin C is also contained on the sample and that fermentation enhanced Vitamin C contents. Antinutritional assessment showed that tannin and phytate are present at reduced concentration and they decreased as the period of fermentation is increased. It is concluded that the quality of food could be improved by fermentation. © IDOSI Publications, 2014.

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Tansian University has been granted approval by the National Universities Commission (NUC) to run the programmes as listed below. FACULTY OF NATURAL AND APPLIED SCIENCES Computer SciencesB ...

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