Archive:: International Journal of Microbiology and Biotechnology:: Science Publishing Group

Volume 8, Issue 1, March 2023

In Vitro Evaluation of Putative Probiotic Candidates Isolated from Various Origins

Nilofar Yunus Bhatti, Arati Savji Chavda, Bharatkumar Rajiv Manuel Vyas

Issue: Volume 8, Issue 1, March 2023

Pages: 1-9

Received: 12 August 2022

Accepted: 7 September 2022

Published: 13 January 2023

DOI: 10.11648/j.ijmb.20230801.11

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Abstract: Present study describes isolation of potential probiotic lactic acid bacteria from chicken crop, human feces, buttermilk and chilly. The isolated Lactobacillus strains survive, tolerate and grow in MRS medium spiked with bile, salt and having acidic pH. The Lactobacillus isolates possess several probiotic properties, viz. (i) ability to bind gastro... Show More

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Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods

Levai Lewis Dopgima, Fru-Cho Jerome, Tatsinkou Fossi Bertrand, Nanganoa Lawrence Tatanah, Afoh Rauwitta Omabit, Tah Yannick, Monono Ekwa Yawa, Tang Erasmus Nchuaji, Enow Lohr Lewis Fombang, Titanji Vincent Pryde Kehdinga, Akoachere Jane-Francis Tatah Kihla

Issue: Volume 8, Issue 1, March 2023

Pages: 10-18

Received: 26 January 2023

Accepted: 16 February 2023

Published: 27 February 2023

DOI: 10.11648/j.ijmb.20230801.12

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Abstract: Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, ... Show More

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Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles

Issue: Volume 8, Issue 1, March 2023

Pages: 19-29

Received: 4 February 2023

Accepted: 2 March 2023

Published: 15 March 2023

DOI: 10.11648/j.ijmb.20230801.13

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Abstract: The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phyta... Show More

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