Department of Microbiology

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Browsing Department of Microbiology by Author "Adedayo M. R."

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    Induced Fermentation for the Production of Virgin Coconut Oil (VCO) Using Bacillus cereus Strain ST06 (MH475925.1) and Bacillus velezensis Strain Bv1-4 (OQ787546.1)
    (Nigerian Society for Microbiology, 2024) Adedayo M. R.; Kolawole W. O.; Ajiboye A. E
    The use of bacteria in fermentations to produce functional foods has greatly increased in recent years due to the numerous associated benefits. Moreover, the increased demand for the production of virgin coconut oil (VCO) at household and industrial level as well as the need to overcome the problem of contamination associated with spontaneous fermentation justifies this research. Matured Coconut fruits were selected from which coconut milk used for the research was manually extracted using blender. Bacteria were isolated from spontaneously fermented coconut milk and steeped maize using standard technique. The isolates were characterized and identified using laboratory and molecular techniques. The isolates were further used as starter culture to carry out induced fermentation of coconut milk at laboratory conditions for 24, 48 and 72 hours for the production of VCO. During fermentation, the oil yield was determined using standard method. The molecular characterization confirmed the isolates were Bacillus cereus strain ST06 (MH475925.1) and Bacillus valezensis strain Bv1-4 (OQ787546.1). The two bacterial isolates were able to produce VCO from the coconut milk, although oil yield decreases as the duration of fermentation increases. In conclusion, the two (isolates) were found to possess the potential for producing VCO from coconut milk.
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    The Production of Second-generation Bioethanol from Lignocellulosic Biomass using Two Strains of Sacharomyces cerevisiae
    (Science Domain, 2022-06-14) Adedayo M. R.; Adetula F. A.; A. E. Ajiboye; Yusuf-Salihu B. O.
    Concerns about first generation bioethanol's impact on the food chain and biodiversity have shifted research to second generation (2G) bioethanol technologies. The 2G-bioethanol is made from lignocellulosic biomass, which is more sustainable and does not harm food security or the environment. This production process uses non-food crops, food crop residues, wood or food wastes, such as wood chips, skins, or pulp from fruit pressing. The present study examines the bioethanol production potential of three lignocellulosic biomass residues: corn cob, corn husk, and corn stem, as well as their physiochemical and mineral composition before and after fermentation. Before fermentation, the corn waste samples were hydrolyzed into sugar monomer and the hydrolysate was fermented separately to produce bioethanol for five days at 282oC using two Saccharomyces cerevisiae strains: typed yeast ATCC 3585 and Baker's yeast ATCC 204508/S288c. At one-day intervals, the pH, simple sugar and ethanol production were measured. ANOVA was used to find significant differences between the investigated organisms. The results showed that Saccharomyces cerevisiae ATCC 35858 produces more ethanol than the other strain (20.25±0.63). Corn cob also produced more ethanol than stem and husk. During fermentation, the typed yeasts outperformed the Baker's yeast in pH, reducing sugar, and specific gravity. Average dry yeast cell mass (ADM) of Saccharomyces cerevisiae ATCC 35858 and Saccharomyces cerevisiae ATCC 204508/S288c were 1.82±0.07 and 1.98±0.03, respectively. According to Original Research Article Adedayo et al.; JAMB, 22(8): 53-69, 2022; Article no.JAMB.88188 54 proximate composition, fermentation lost over 50% of the corn waste's nutrients (ash), while recovering over 50% of the minerals (nitrogen, phosphorus, and potassium). The ability of the two Saccharomyces cerevisiae strains to produce bioethanol was not significantly different at p value ≤ 0.05.