Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Francis Sopuruchukwu Ire"'
1
Optimization of Pectinase Production from Bacillus subtilis PSE-8 Using Cassava Peels as Substrate in Submerged Fermentation through Response Surface Methodology (RSM)
Autor: Ngozi Nma Odu, Francis Sopuruchukwu Ire, Stephen Ajuluchukwu Echesi
Publikováno v: Journal of Advances in Microbiology. :55-66
Pectinases are widely used in food processing, textile and other allied industries. Cassava peels generated from cassava processing outfits constitutes one of the major environmental pollutions in Nigeria and there is need to find alternative economi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::03bd5f69883e6d7ec390d078fddf49e0
https://doi.org/10.9734/jamb/2022/v22i11682
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2
Production and Optimization of Pullulanase by Stenotrophomonas maltophilia under Submerged Fermentation Using Response Surface Methodology (RSM)
Autor: Francis Sopuruchukwu Ire, Euphemia Afoma Ikegwuonu
Publikováno v: Journal of Advances in Microbiology. :90-104
Pullulanase is a starch debranching enzyme, that cleaves the α-1,6, glucosidic linkage. The research investigates the screening, production, and optimization of pullulanase from bacterial isolates. Five different soil samples were collected from Cho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::197f64ed1b238800cbb0d054e563c3d0
https://doi.org/10.9734/jamb/2022/v22i1030506
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3
Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours
Autor: HO Njoku, Susana Ekere Ukpong, Francis Sopuruchukwu Ire
Publikováno v: GSC Biological and Pharmaceutical Sciences. 17:124-132
Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5fde1c7f5f817a6e8685b6b70ffd25a
https://doi.org/10.30574/gscbps.2021.17.1.0303
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4
Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine
Autor: Francis Sopuruchukwu Ire
Publikováno v: South Asian Journal of Research in Microbiology. :33-49
Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3a91c04dd9cb395ff9b15bec5a8836b
https://doi.org/10.9734/sajrm/2020/v8i230191
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5
Isolation, Screening and Time Course Study of Amylase-producing Fungi from Garri Processing Environment
Autor: Francis Sopuruchukwu Ire, Sotonye Ipalibo Wokoma, Augustine Okoli
Publikováno v: Journal of Life and Bio-Sciences Research, Vol 1, Iss 3, Pp 68-75 (2020)
Amylases (E.C.3.2.1.1) are enzymes which catalyze the breakdown of -1,4 glycosidic linkages of starch to simple sugars and different monomeric products. Microbial amylases are essential enzymes compared with animals and plants amylases in industrial
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7436926345642accbe8122ad6bba6a3f
https://www.jlbsr.org/index.php/jlbsr/article/view/25
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6
A Influence of Different Wrapping Materials on Microbiological, Physicochemical and Sensory Properties of Condiment Product ‘Ogiri-egusi’
Autor: Francis Sopuruchukwu Ire, Ogechi Eze, Ndukwe Maduka
Publikováno v: Journal of Life and Bio-Sciences Research, Vol 1, Iss 2, Pp 34-43 (2020)
Ogiri’ is a locally fermented product from oil seeds such as melon seeds (Citrullus vulgaris). It is commonly used as condiments to enhance the flavour of the variety of foods. This study was aimed at determining the influence of different wrapping
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596a5aa1d04cd1ea621fdfc61f6a2613
https://doi.org/10.38094/jlbsr1213
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7
Microbiological Evaluation of Ready-to-Drink Tigernut Drinks Sold within Port Harcourt Metropolis, Rivers State, Nigeria
Autor: Ndukwe Maduka, Goziem Kim Benneth, Francis Sopuruchukwu Ire
Publikováno v: Asian Food Science Journal. :45-58
Aims: Tigernut drink are made from tigernut tubers (Cyperus esculentus L.) and rich in nutrients. This drink is locally produced and widely consumed in Nigeria irrespective of social status. This study is aimed at evaluating the microbial quality and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0bee562dd850441f2d157b399be7676a
https://doi.org/10.9734/afsj/2020/v16i130164
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8
Comparative Evaluation on Tannase Production by Lasiodiplodia plurivora ACN-10 under Submerged Fermentation (SmF) and Solid State Fermentation (SSF)
Autor: Francis Sopuruchukwu Ire, Adaugo Chinwendu Nwanguma
Publikováno v: Asian Journal of Biotechnology and Bioresource Technology. :39-49
Aim: Tannase (tannin acyl hydrolase, E.C. 3.1.1.20) catalyzes the hydrolysis of ester bonds from complex hydrolysable tannins with the production of gallic acid and glucose and possess broad applications in biotechnology. This study is aimed at the p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d31f329bb88bf0833736b8c2c7f509b9
https://doi.org/10.9734/ajb2t/2020/v6i130074
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