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Bida, Nigeria

Adebayo C.O.,The Federal Polytechnic | Adenye B.I.,University of Nigeria
Research Journal of Microbiology

This study was conducted to evaluate the antifungal activity of bacteriocins of lactic acid bacteria from some Nigerian fermented foods (Eko, Fufu, Iru and Ogi). Screening of 25 bacteriocin-producing Lactic Acid Bacteria (LAB) isolated from Eko, Fufu, Iru and Ogi against three spoilage fungi (Penicillium citrinum, Aspergillus niger and A. flavus) associated with stored fermented foods revealed that 68% of the isolates possessed antifungal activity. About 36% of those which showed a high fungicidal activity were isolated from sorghum Ogi. Penicillium citrinum was the most sensitive while Lactobacillus brevis SGI was the most active of all the LAB strains. Spore germination and mycelia growth of P. citrinum was inhibited in the presence of both the LAB cells and their neutralized, cell-free culture supernatants (CFNS) using different bioassays. Generally, the results of all the bioassays were comparable. However, the antifungal activity of the LAB strains was easily detectable in liquid media and more pronounced on spore germination of the fungus than on its mycelia growth. The inhibitory effect of the bacteriocins on spore germination of P. citrinum ranged from 2.44 to 85.36% in Lactobacillus casei FF1 andL. brevis SGI, respectively. This study demonstrated that germination of fungal spores and fungal growth were significantly reduced by the LAB cells and/or their cell-free filtrates, thus indicating the propensity of the use of these antifungal substances in bio-control. © 2010 Academic Journals Inc. Source

Olaoye O.A.,The Federal Polytechnic | Onilude A.A.,University of Ibadan
World Journal of Microbiology and Biotechnology

The objective of this study was to evaluate the ability of lactic acid bacteria (LAB) cultures to preserve fresh beef at room temperature, with a view to promoting safety and availability of the product in Nigeria. Two LAB strains, Pediococcus pentosaceus LIV 01 and P. acidilactici FLE 01, were applied as starters (106 cfu/g) on sliced fresh beef samples, and were stored for 7 days at 30°C. Analyses of microbiological, thiobarbituric acid (TBA) and free fatty acids (FFA) were carried out during storage. Results indicated reduction in the Enterobacteriaceae, Staphylococcus and coliforms in starter inoculated samples. TBA and FFA were lower in starter culture inoculated samples compared to controls during storage. In a challenge experiment against the LAB cultures during a 7-day storage, two sets of meat were inoculated separately with 106 cfu/g each of pathogenic organisms Listeria monocytogenes and Salmonella Typhimurium. There was about 1 log reduction in the L. monocytogenes on day 1 while counts were below detection limit (<2 log) on day 2 in meat samples inoculated with P. pentosaceus alone and in combination with P. acidilactici. Counts of S. Typhimurium showed about 2 log reduction in starter inoculated samples during storage while an increase by about 3 log was observed in control samples. The protective ability of the LAB strains could be exploited in shelf life extension and control of foodborne pathogens in fresh beef; their use as biological preservatives may help in promoting public health, safety and availability of the product in Nigeria. © 2010 Springer Science+Business Media B.V. Source

Bamgboye A.I.,University of Ibadan | Adejumo O.I.,The Federal Polytechnic
International Agrophysics

The thermal properties of roselle seeds were determined as a function of moisture content. The initial moisture content of seeds was determined using the ASAE standard. Tests were carried out on the seeds at five moisture content from 8.8 to 19% (d.b.). The specific heat capacity was determined by the mixture method, thermal conductivity by steady state heat of vapourization method whereas the thermal diffusivity empirically. The thermal properties were: specific heat capacity - 4.04-5.63 kJ kg-1 K-1, thermal conductivity - 1.22-1.56 W m-1 K-1 and thermal diffusivity - 4.274 to 4.877 10-4 m2 s-1. These values indicated the ability of the material to retain heat which enhance soil recovery. © 2010 Institute of Agrophysics, Polish Academy of Sciences. Source

The process of fuel ethanol production from cassava root is connected to a chain of impacts on the water resource of the country where the cassava plant is grown and the root processed into fuel ethanol. The paper assesses the impact of the domestic production of 5 per cent ethanol (E5) needed under the Nigerian biofuel programme from cassava root on the water resource of Nigeria. Using the 2007 Premium Motor Spirit (PMS) consumption as the baseline, Nigeria will require about 0.49 hm3 of ethanol to blend 9.32 hm3 of PMS to arrive at the 2007 consumption estimates. The impact of the domestic production of this ethanol requirement translates to about 6.0 km3 of water; out of which about 48 per cent is green and about 52 per cent is blue. Addressing future impact typical of a developing economy like Nigeria, a three-scenario analysis was adopted to examine the impact of future growth in cassava-fuel ethanol requirement on the water resource of Nigeria, and also, the impact of improved water use on the future water footprint of E5. The projected water impact of cassava-ethanol production into the future ranges from 6.02 to 7.28 km3, while improved water use could lower these values by about 0.04-2.35 km3 for the same period, 2010 to 2020, under the projection assumptions made. © 2010 Elsevier Ltd. Source

Olaoye O.A.,The Federal Polytechnic
International Food Research Journal

Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. The protein profile of meat consists of amino acids that have been described as excellent due to the presence of all essential ones required by the body. It has also been proved that protein and vitamins (especially A and B12) meat could not be substituted for by plant sources, further justifying the nutritive importance of the former. Various biochemical changes and microorganisms are associated with meat, during the process of slaughter, processing and preservation. This review explained the general compositional constituents of meat and the different types of microbial agents that could be found, both as a result of contamination or natural flora, during processing. The pathogenic nature and spoilage potential of some of these microorganisms are also included. The nutritional advantages inherent in the consumption meat are also stressed. The current review could prove very useful as good insight in many countries, especially in developing ones, where increased level of hygiene and good manufacturing practices are being required during meat processing. © All Rights Reserved. Source

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