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Development of Starter Culture for Soymilk Fermentation using Lactic Acid Bacteria Isolated from Raw Milk
(Dutse Journal of Pure and Applied Sciences (DUJOPAS), 2025) 1Majekodunmi Racheal Adedayo, 1Kafayat Omosalewa Majolagbe, 1*Abdulrahman Muhammad, 1Rukayat Olaitan Said
The use of unique microbial culture with desirable qualities as starter is very essential for the processing of fermented products with exceptional and uniform organoleptic properties. Fermentation enhances the formation of organic acid in food and thus promotes shelf life. The development of starter culture from Lactic acid bacteria (LAB) recovered from raw milk for soymilk fermentation was highlighted. The LABs were isolated from raw milk using pour plate techniques on MRS agar (MRSA). Characterization and identification of isolates were performed through morphological and biochemical tests. The LABs obtained were randomly mixed and used as starter culture to initiate fermentation in five sets of freshly prepared soymilk from soya beans for four hours at laboratory conditions, and the products were subjected to proximate and organoleptic assessments following standard methods. A total of four Lactobacillus species and one Streptococcus species were obtained, all isolates were acid formers and positive to phenol tolerance. The proximate content of the fermented soymilk showed that the moisture content ranged from 93.78±0.18 to 92.38±0.04 %, the protein content ranged from 3.52±0.04 to 2.30±0.01 %, the nitrogen-free extract ranged from 0.27±0.14 to 0.99±0.00. The titratable acid was between 25.53 and 15.04, while the pH values ranged from 4.20 to 3.19, the organoleptic scores were between 53 to 84 %. The study underscores the potential of the isolated lactic acid bacteria to produce fermented soymilk with good nutritional quality that could be harnessed for product development in the local food processing industries.
Sustainable fungal production of pectinase in orange peel-based medium: Taguchi optimization, juice clarification and green synthesis of selenium nanoparticles for biomedical applications
(Elsievier, 2025) L.S. Beukes; S.A. Abdulmumini; A. Lateef; E.B. Gueguim-Kana; N. Matyumza
Pectinase is a commercially important enzyme that is extensively utilized in the food, textile, and paper in dustries; yet, its large-scale production poses a hurdle due to high cost of pectin for its production. This research utilized Taguchi optimization to improve pectinase production from a non-aflatoxigenic local strain of Aspergillus f lavus, using orange peel as an economical substrate. The improved pectinase was studied for juice clarification and eco-friendly synthesis of selenium nanoparticles (AFP-SeNPs), showcasing its enhanced biotechnological capabilities. The Taguchi L9 orthogonal optimization of pH, inoculum size, substrate concentration, and incu bation time yielded a 397.7 % enhancement in pectinase production with maximum enzyme activity of 921.3 U/ ml, which clarified orange juice by 76.6 %. Herein, we report the first study to synthesize SeNPs using pectinase which were spherical, crystalline, having sizes of 50.97–98.43 nm and absorbed maximally at 268 nm. The nanoparticles inhibited growth of multidrug-resistant bacterial pathogens (Klebsiella oxytoca, Enterobacter cloacae, and Salmonella enterica) up to 25.3 mm and total suppression of fungal growth (Aspergillus flavus, Aspergillus niger, and Penicillium sp.), while displaying 35.9–59.3 % DPPH radical scavenging activities. Addi tionally, AFP-SeNPs successfully prevented blood clot formation in vitro. This research which uniquely combines pectinase-assisted green production of SeNPs has broadened the applications of pectinase. The multifunctional bioactivities of AFP-SeNPs—antimicrobial, antioxidant, and anticoagulant—underscore their significance in biomedicine, pharmaceuticals, and industrial biotechnology. These findings would enhance sustainable enzyme manufacturing and environmentally friendly nanotechnology, providing a cost-efficient and scalable approach for future developments.
BROAD-SPECTRUM ANTIBACTERIAL AND ANTIOXIDANT POTENTIALS OF AQUEOUS SYZYGIUM CUMINI (L.) SKEELS LEAF EXTRACT
(FUDMA Journal of sciences, 2025) Bashirat O. Yusuf-Salihu; Shakirat A. Abdulmumini; Majekodunmi R. Adedayo; Adulrahman Muhammad; Lateefah Uthman-Saheed
The worldwide increase in antimicrobial resistance and illnesses associated with oxidative stress has heightened the quest for plant-derived alternatives possessing dual therapeutic benefits. In traditional medicine, Syzygium cumini (L.) Skeels is highly valued for its natural bioactive compounds. This research examined the antibacterial and antioxidant properties of its aqueous leaf extract employing standard in vitro techniques. The antibacterial efficacy was assessed against Escherichia coli, Klebsiella oxytoca, Pseudomonas aeruginosa, Staphylococcus aureus, and Proteus mirabilis using a turbidimetric assay, with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) established through broth dilution and subculturing methods. The extract exhibited concentration-dependent inhibition in all bacterial strains, with MIC values between 60 and 80 mg/mL and MBC values from 80 to 100 mg/mL. MBC/MIC ratios of 1.67 indicate a bactericidal mechanism of action. Antioxidant activity, evaluated using DPPH and hydrogen peroxide (HO) scavenging assays, showed significant radical-neutralizing effects, achieving 80.8% (DPPH) and 85.6% (HO) inhibition at a concentration of 60mg/mL. The extract demonstrated a strong, dose-dependent antioxidant profile, albeit with significantly reduced potency compared to ascorbic acid. These findings underscore the extensive bactericidal and oxidative stress-reducing capabilities of S. cumini aqueous leaf extract, affirming its ethnomedicinal significance. Its dual bioactivity facilitates its use in the creation of natural therapeutics and as a functional component in health-enhancing formulations. This research corresponds with SDG 3 (Good Health and Well-being) and bolsters circular bioeconomy initiatives by advocating for the utilization of safe, plant-derived resources for sustainable therapeutic advancement.
Production of acidified cow- and soy-milk with antimicrobial properties using lactic acid bacteria from indigenous fermented foods
(cameroon bioscience society, 2025) SALIU BOLANLE KUDIRAT; SALAMI RUKAYAT IBIYEMI; ALABI ABDULWAHEED AYODEJI; DADZIE VANESSA OMOTOLA; AJEWOLE ADEBISI ELIJAH; YUSUF-SALIHU BASHIRAT OLAMIDE
Indigenous fermented milk in most West African countries including Nigeria is produced by spontaneous fermentation which results in products lacking uniformity, predictability, and safety. In this study, lactic acid bacteria (LAB) with antimicrobial properties from indigenous fermented foods were investigated for use as fermenting organisms for the acidification of cow and soy milk products. Twenty-two LAB isolates inhibited test organisms with diameter clear zones ranging from 3.67 to 28.00 mm. Lactobacillus fermentum (pH 4.46, 27.00 mm), L. acidophilus (pH 3.38, 28.00 mm), L. plantarum (pH 4.24, 25.67 mm), and L. coryniformis (pH 4.70, 23.33) with highest acidifying properties and inhibitory zones respectively, significantly impacted the sensory and proximate quality of the milk samples after fermentation. The texture of all the milk samples was altered through the appearance of curds and the beany aroma of soy milk was significantly suppressed. However, there was no significant change in the colour of the fermented milk compared to the original milk samples. Respectively for the cow and soy milk samples, the crude fibre (14%, 21%) and ash contents (27.36%, 56.04%) were depleted due to fermentation, while lipids (11.03%, 7.79%) and proteins (18.28%, 25.48%) were significantly improved. Optima acidification was obtained at 30 °C and 40 °C. The study concluded that the LAB isolated from Nigeria's indigenous foods has antimicrobial and acidifying properties and can be used to produce quality fermented milk. The study recommends a detailed optimization of the fermentation parameters and a comprehensive analysis of the antimicrobial substances and other metabolites of value that may be produced by the isolated LAB.
ISOLATION AND CHARACTERIZATION OF CELLULOSE-DEGRADING FUNGI FROM Arachis hypogaea Shells FOR POTENTIAL BIOMASS VALORIZATION
(Faculties of Life Sciences and Physical Sciences, Federal University Dutsin-Ma, Dutsin-Ma,Katsina State,Nigeria., 2025) *Abdulmumini, S. A, Yusuf-Salihu, B. O. and Awe, S.
The exploitation of agro-industrial waste provides a sustainable method for enzyme production and biomass use. This work examined the isolation and characterization of cellulolytic fungi from decomposed Arachis hypogaea (groundnut) shells, a lignocellulosic substrate abundant in cellulose. Four fungal isolates were procured, of which two (OPGS and OPBS) had notable cellulolytic activity, as indicated by distinct hydrolysis zones on carboxymethyl cellulose (CMC) agar stained with Congo red. The isolates were identified as Aspergillus flavus and Aspergillus niger through morphological and microscopic investigation. Quantitative screening in submerged fermentation demonstrated maximal cellulase activities of 86.7 ± 1.7 U/mL for A. flavus and 92.3 ± 1.1 U/mL for A. niger. Enzyme activity associated with a gradual decrease in pH, signifying active substrate metabolism. These findings emphasize the viability of groundnut shell as an economical substrate for cellulase production and demonstrate the appropriateness of Aspergillus strains in biomass bioconversion processes.

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