Isolation And Characterization Of Fungi Isolated From Nigerian Cocoa Samples

Autor: Fapohunda, S. O., Moore, G. G., Aroyeun, S. O., Ayeni, K. I., Aduroja, D. E., Odetunde, S. K.

Ten fungal isolates were cultured from 40 samples of powdered cocoa by plating on Potato Dextrose Agar and incubation at 25oC for 7 days. They were subjected to macro- and micro-morphological examination to determine their genus and species. Some of

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Analysis of bacterial communities of three cassava-based traditionally fermented Nigerian foods (abacha, fufu and garri).

Autor: Dike KS; Department of Microbiology, Imo State University, Owerri, Nigeria., Okafor CP; Department of Microbiology, Imo State University, Owerri, Nigeria., Ohabughiro BN; Department of Microbiology, Imo State University, Owerri, Nigeria., Maduwuba MC; Department of Microbiology, Imo State University, Owerri, Nigeria., Ezeokoli OT; Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein, South Africa., Ayeni KI; Department of Microbiology, Babcock University, Ilishan Remo, Nigeria., Okafor CM; Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria., Ezekiel CN; Department of Microbiology, Babcock University, Ilishan Remo, Nigeria.

Publikováno v: Letters in applied microbiology [Lett Appl Microbiol] 2022 Mar; Vol. 74 (3), pp. 452-461. Date of Electronic Publication: 2021 Dec 19.