Zobrazeno 1 - 10
of 15
pro vyhledávání: '"M. O. AREKEMASE"'
Autor:
Kamoldeen Abiodun AJIJOLAKEWU, Alhasan SANI, Ganiyu P. OYEYIOLA, Risikat N. AHMED, M. O. AREKEMASE, Mutiat B. ODEBISI-OMAKANYE, S. A. LABA
Publikováno v:
Notulae Scientia Biologicae, Vol 5, Iss 4, Pp 445-449 (2013)
This research work investigated cellulase production potentials of the microbial profile of three sugarcane bagasse dumping sites at Zango area, Ilorin, Nigeria. The microbial isolates were screened for cellulase production with a view to select the
Externí odkaz:
https://doaj.org/article/dd2dbe89240944c6a6c2a1adea0597dc
Autor:
M. O., Arekemase1 arekemase.om@gmail.com, O. P., Alfa1, T. O., Agbabiaka1, N. T., Ajide-Bamigboye1, O. Y., Aderoboye1, J. O., Orogu2, T., Ahmed3
Publikováno v:
Science World Journal. 2020, Vol. 15 Issue 1, p64-75. 12p.
Autor:
M. O., Arekemase1 arekemase.om@gmail.com, I. O., Omotosho1, T. O., Agbabiaka1, N. T., Ajide-Bamigboye1, A. K., Lawal1, T., Ahmed2, J. O., Orogu3
Publikováno v:
Science World Journal. 2020, Vol. 15 Issue 1, p56-63. 8p.
Autor:
Isaac Aweda, M. O. Arekemase
Publikováno v:
Iraqi Journal of Science. :45-60
This study focused on waste to energy technology that utilized mono- and co-digestion of cow dung (CD), chicken dropping (ChD), and rice husk (RH). The fabricated digesters were assessed for the influence of temperature and pH on biogas production fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9092a923f0da6e36aa6e32172c80237f
https://doi.org/10.24996/ijs.2021.62.1.5
https://doi.org/10.24996/ijs.2021.62.1.5
Publikováno v:
Sri Lankan Journal of Biology. 5:15-26
Waste to wealth is a common trend in the world today. This work reports the utilization of waste fruit peels for production of lactic acid using authochthonouslactic acid bacteria. Peels of mango, orange and banana were prepared in powdered form, pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acdcb6e0ee440dcd775c3d7ffc82a32f
https://doi.org/10.4038/sljb.v5i1.53
https://doi.org/10.4038/sljb.v5i1.53
Autor:
M. O. Arekemase, Deborah R. Babashola
Publikováno v:
Notulae Scientia Biologicae, Vol 11, Iss 4 (2019)
The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c33f0a181e5eb05e527a3315d03b0372
https://www.notulaebiologicae.ro/index.php/nsb/article/view/10462
https://www.notulaebiologicae.ro/index.php/nsb/article/view/10462
Autor:
G. P. Oyeyiola, Kamoldeen Abiodun Ajijolakewu, Alhasan Sani, Risikat Nike Ahmed, S.A. Laba, M. O. Arekemase, Mutiat B. Odebisi-Omakanye
Publikováno v:
Notulae Scientia Biologicae, Vol 5, Iss 4, Pp 445-449 (2013)
This research work investigated cellulase production potentials of the microbial profile of three sugarcane bagasse dumping sites at Zango area, Ilorin, Nigeria. The microbial isolates were screened for cellulase production with a view to select the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15ed417be0f463bac76dd23f10c81b52
http://www.notulaebiologicae.ro/index.php/nsb/article/view/9176
http://www.notulaebiologicae.ro/index.php/nsb/article/view/9176
Publikováno v:
Notulae Scientia Biologicae, Vol 5, Iss 2, Pp 183-188 (2013)
Garlic has been used throughout all of recorded history for culinary and medicinal reasons. The portion of the plant most often consumed is an underground storage structure called a head. The antimicrobial effects of Allium sativum (garlic) against s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb91dadf90daeccf6455ebae9d6f85f2
http://notulaebiologicae.ro/index.php/nsb/article/view/9007
http://notulaebiologicae.ro/index.php/nsb/article/view/9007
Publikováno v:
Journal of Agricultural Research and Development; Vol 14, No 1 (2015); 23-32
Forty five (n=45) samples of ready-to-eat Soft white cheese wara were obtained from fifteen different location in and around Ilorin, Nigeria. The samples were evaluated for microbiological parameters as well as proximate composition. The pH ranged fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f9e45c6bd104e37009473cf41f7ff56
https://www.ajol.info/index.php/jard/article/view/127918
https://www.ajol.info/index.php/jard/article/view/127918
Publikováno v:
Notulae Scientia Biologicae, Vol 7, Iss 1, Pp 102-110 (2015)
The work was carried out to determine the organisms responsible for the microbial spoilage of kernels of Mangifera indica. A specialized kit was employed to confirm the Gram negative organisms present in the spoilt kernels of M. indica . The effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34a51047c668617ae772e711fea6640b
https://doi.org/10.15835/nsb.7.1.9470
https://doi.org/10.15835/nsb.7.1.9470