Browsing by Author "Saliu, Bolanle Kudirat"
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Item Activatory Effects of Manganese and Cobalt Ions on the Activity of Cellulase Produced by Aspergillus niger(Nigerian Society for Biochemistry and Molecular Biology, 2013) Igunnu, Adedoyin; Saliu, Bolanle Kudirat; Malomo, Sylvia O.Cellulase is an enzyme with wide industrial applications, however the optimization of its activity by metal ions has not been fully characterised. In this study, the effect of interaction of Mn2+ and Co2+ on the activity of cellulase produced by Aspergillus niger using submerged fermentation process was investigated. Cellulase activity was determined by measuring the concentration of glucose produced from the hydrolysis of carboxymethylcellulose (CMC) catalysed by the enzyme. Both Mn2+ and Co2+ (0.2-10 mM) activated cellulase-catalysed hydrolysis of CMC with optimal concentrations at 8 mM and 1 mM respectively. Synergistic interaction between Mn2+ and Co2+ promoted hydrolysis of CMC by cellulase with optimal activation at 8 mM Mn2+ and 1 mM Co2+. This study revealed that the activity of cellulase produced by Aspergillus niger can be optimized in the presence of optimal concentrations of Mn2+ and Co2+ for its various applications.Item Amylase activity of a yellow pigmented bacterium isolated from cassava waste(Published by Academic journals., 2009) Saliu, Bolanle KudiratThis study investigated the amylase activity of a yellow pigmented bacterium isolated from cassava wastes obtained from a dumpsite near a gari processing factory in Ibadan, Nigeria. Isolate was grown in nutrient broth containing 1% starch and then centrifuged at 5,000 rpm. Amylase activity was assayed using the DNSA method for the detection of reducing sugar. Best enzyme activity was recorded at 30ºC and pH 7.5. The amylase was found to be stable after exposure to temperatures between 20 and 40ºC and pH 6.0 to 9.0, outside which there was a decline in activity. The ability of the isolate to produce amylase explains its colonization of a cassava waste dumpsite. Conditions of activity and stability also agree with the growth condition of the isolate.Item Antibacterial Activity of Essential Oil of Syzygium cumini Leaf against Pathogenic and Spoilage Bacteria Isolated from Cheese.(Laboratory of Organic Materials (LOM), Faculty of Technology, University of Bejaia, Algeria., 2020) Yusuf, B.O.; Ajao, A.T.; Saliu, Bolanle Kudiratlocal cheese has been reported to be a high risk food in Nigeria due to the possible transmission of numerous spoilage and pathogenic bacteria. This study therefore investigated not only the spoilage and pathogenic bacteria associated with local cheese sold within Ilorin metropolis but also microbiological food safety of the food through the use of Syzygium cumini oil as a preservative. Samples of wara were collected from selected seller across the metropolis and analysed for the presence of different bacterial species using spread plate method on appropriate selective growth media. All the bacterial isolates were identified using biochemical test. Invitro therapeutic efficacy of S.cumini oil aginst foodborne isolates was carried out using Kirby-Bauer method. The most six prevalent bacterial isolates were Bacillus subtilis, Proteus vulgaris, Escherichia coli, Listeria monocytogene, Salmonella typhimurium and Staphylococcus aureus were isolated from the wara. Hydrodistilled leaves of Syzygium cumini yielded 0.32% (v/w) of essential oil. Examination of the oil by GC and GC/MS uncovered that the greater part of the oil was comprised by sesquiterpenes. Other outstanding constituents were Cis-Beta-Farnesene (1.40%), Beta-Ocimene (2.11%), Beta-bisabolol (1.48%), Beta-Ocimene (2.11%), and D-Limonene (2.89%). Antibacterial action was measured base on the zone of inhibition and minimum inhibitory concentration. The oil repressed the development of Proteus vulgaris at 25% concentration, Escherichia coli at 12.5% concentration, Listeria monocytogene at 6.25% concentration, Salmonella typhimurium at 12.5% concentration and Staphylococcus aureusat 6.25% concentration while no action was recorded against B. subtilis. Highest activity, represented by diameter of zone of clearance around the loaded wells was recorded for Staphylococcus aureus. Accordingly, the oil can be an elective method for averting spoilage in stored wara in this manner expanding its time span of edibility.Item Antibacterial Effects of Aqueous Extracts of Herbal Sticks on Oral Isolates.(Laboratory of Organic Materials (LOM), Faculty of Technology, University of Bejaia, Algeria, 2021) Saliu, Bolanle Kudirat; Olaoye, A.E; Zakariyah, Rahmat FolashadeThis study compared the antibacterial effects of some herbal sticks commonly used for oral hygiene in Ilorin, Nigeria, on oral isolates. Aqueous extracts of the sticks were used to challenge bacteria isolated from various parts of the oral cavity. Stem extract of Distemonanthus benthamianus (Baill) was effective against all the isolates except Pseudomonas aeruginosa, with activity indices ranging from 0.59 to 1.35 compared to streptomycin. Micrococcus species was inhibited by all the extracts while the other isolates including Streptococcus pyogenes, Staphylococcus aureus, Bacillus subtillis, Staphylococcus epidermidis, Streptococcus mutans, Micrococcus luteus, Lactobacillus bulgaricus and Staphylococcus saprophyticus showed various patterns of susceptibility. Inhibition zone ranged from 10.0 mm for extract of Spilanthes calva (DC) to 33.0 mm for that of D. benthamianus. This study showed that herbal sticks have antibacterial effects on oral organisms and their extracts are recommended as components of products used in maintaining oral hygiene.Item Antimicrobial activities of Bryophyllum pinnatum on some selected clinical isolates.(Published by Fountain University, Osogbo, 2017) Anibijuwon, Ibikunle Ibiyemi; Saliu, Bolanle Kudirat; Abioye Jumai A; Gbala, Ife D.Ethanol, methanol and aqueous extracts of the leaves of Bryophyllum pinnatum obtained through cold maceration, were screened for their antibacterial activities against selected multi-drug resistant bacteria (Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Salmonella typhi Staphylococcus aureus) using the agar well diffusion method. Broth dilution method was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts at concentrations ranging from 100mg/ml to 25mg/ml. The ethanol extract was the most reactive while the aqueous extract showed lesser antibacterial activity. Ofloxacin was the most effective antibiotic in the antibiotic susceptibility profiling of the test organisms. It was however evident that the ethanol extract of Bryophyllum pinnatum has higher antibacterial efficacy on the test organisms than Ofloxacin. Bacteriostatic and -cidal activities were exhibited by the plant extracts against the organisms ranging from 25 – 100 × 103 μg/ml. Succinctly, Bryophyllum pinnatum possesses biologically active constituents with explorable pharmacological potentials.Item Assessment of local methods of processing for the preservation of the physico-chemical properties and microbiological quality of two local cheeses in Ilorin, Nigeria.(Faculty of Biotechnology and Food Sciences, Slovak University., 2014) Saliu, Bolanle Kudirat; Agbabiaka, Toyin Olayemi; Sule, Ismail O.; Gambari-Ambali, R.O.Nigerian locally produced cheese from milk, commonly known as wara is highly nutritious and highly prone to attack by spoilage and pathogenic microorganisms. Moist heat treatment and salting alone are the common methods used for processing. This study assessed the efficacy of these local processing methods in preserving the physicochemical properties and microbiological quality of wara. Samples were purchased from open markets in Ilorin; processed by boiling in water and with addition of salt; and stored at room temperature (28±2oC) to mimic the local method. The samples were observed at 24 hrs interval for a period of 96 hrs, for changes in pH, color, odor and texture. Microbiological analysis was done following standard methods. The pH of most of the samples increased while the color, odor and texture deteriorated within 48 hrs of storage. The cheese samples were preserved most by boiling with salt. Many spoilage and pathogenic microorganisms were isolated. The bacterial isolates were Lactobaccillus acidophilus, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Proteus vulgaris, Enterococcus feacalis, Aerobacter aerogenes, Klebsiella, Aerococcus, Micrococcus and Streptococcus spp.; while the fungi were Aspergillus flavus, A. fumigatus, A. flavus, Candida tropicalis, Rhizopus arrhizus, Penicillium and Mucor spp. Some of the microorganisms were eliminated during treatments, others survived while some contaminated the samples during storage. Though boiling of wara with salt was shown to improve its keeping quality compared to other methods studied, further treatments such as frying, drying, and roasting; as well as storage at low temperature may significantly increase the shelf life.Item Assessment of the potentials of Azotobacter spp. as bioinoculants on the growth of potted maize plants.(Published by Faculty of Science, Kaduna State University, 2023) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Ajijolakewu, Kamoldeen A; Zakariyah, Rahmat FolashadeThe use of chemical fertilizers in crop production has detrimental effects such as soil acidity and eutrophication. There is need for environmentally friendly approach in improving soil nutrients and agricultural productivity. This study aimed at the isolation of Azotobacter spp from the rhizosphere of crops and the use of these isolates as biofertilizer for the growth of potted maize plants under 5 treatments. These treatments were maize plant only (control), plant with once application of NPK fertilizer, plants with once, weekly and fortnights application of Azotobacter spp. as bio-inoculants. The counts of Azotobacter obtained from the rhizosphere of the crops ranged from 4.0 × 104 – 1.0 × 106 CFU/g. The three high ranking in-vitro biological nitrogen fixing and phosphate solubilization isolates were identified A. chroococcum, A. vinelandii and A. beijerinckii. At the 7th weeks of growth, 83.3 and 100% of the plants that received different levels of bio-inoculants had the perimeter of their girths greater than and significantly different from the controls when cultivated in 8.1 and 12.0 litre pots respectively. At least 91.7% of the plants that received bio-inoculants had higher heights than the controls. It is concluded that the application of Azotobacter bio-inoculants enhanced the growth of maize plants compared to the controls.Item Bacteriological and Physicochemical Analysis of Sachet Water Sold in Ilorin Metropolis, Nigeria(Faculty of Scence, University of Ilorin, 2017) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Adewumi, O.S.; Bello, A.B.Twenty brands of sachet water sold within Ilorin metropolis were assessed for their Physicochemical and bacteriological quality using standard methods. The pH, chloride content, and total hardness of the sachet water samples ranged from 6.5 – 8.0, 0.78 – 5.04 mg/l, and 15 – 75mg/l respectively. The counts of heterotrophic bacteria, total coliform, and faecal coliform ranged from 0 to 2.8 x 103 cfu/ml,0 to 52 MPN/100ml, and 0 to 24 cfu/ml respectively. Pathogenic bacteria such as Staphylococcus aureus E. coli, and Salmonella sp. were isolated while Shigella sp. and Pseudomonas aeruginosa were not isolated in any of the samples. Furthermore, Staphylococcus equorum, Staphylococcus hominis, Bacillus stearothermophilus, Bacillus psychrosaccharolyticus, Corynebacterium pseudotuberculosis, Micrococcus kristinae, Micrococcus luteus, Micrococcus candidus, Micrococcus flavus, Bacillus smithii, and Staphylococcus capitis were also characterized and identified. It can be concluded from this study that most of the sachet water purchased from the open markets were not wholesome. Only six brands of the sachet water samples met the bacteriological quality with regard to heterotrophic bacteria, total coliform, and faecal coliform counts. It is recommended that producers of sachet water should adhere to good manufacturing practices and there is need for proper handling of these products during sales and distribution.Item Bioethanol Potentials of Corn Cob Hydrolysed Using Cellulases of Aspergillus niger and Penicillium decumbens(Leibniz Research Centre for Working Environment and Human Factors, Germany, 2012) Saliu, Bolanle Kudirat; Sani, AlhassanCorn cob is a major component of agricultural and domestic waste in many parts of the world. It is composed mainly of cellulose which can be converted to energy in form of bioethanol as an efficient and effective means of waste management. Production of cellulolytic enzymes were induced in the fungi Aspergillus niger and Penicillium decumbens by growing them in mineral salt medium containing alkali pre-treated and untreated corn cobs. The cellulases were characterized and partially purified. Alkali pre-treated corn cobs were hydrolysed with the partially purified cellulases and the product of hydrolysis was fermented using the yeast saccharomyces cerevisae to ethanol. Cellulases of A. niger produced higher endoglucanase and exoglucanase activity (0.1698 IU ml-1 and 0.0461 FPU ml-1) compared to that produced by P. decumbens (0.1111 IU ml-1 and 0.153 FPU ml-1). Alkali pre-treated corn cob hydrolysed by cellulases of A. niger yielded 7.63 mg ml-1 sugar which produced 2.67 % (v/v) ethanol on fermentation. Ethanol yield of the hydrolysates of corn cob by cellulases of P. decumbens was much lower at 0.56 % (v/v). Alkali pre-treated corn cob, hydrolysed with cellulases of A. niger is established as suitable feedstock for bioethanol production.Item Comparative studies of constituents and antibacterial activities of leaf and fruit essential oils of Ocimium basilicum grown in north central Nigeria.(International Scientific Organization, 2013) Usman, L.A.; Ismaeel, R.O.; Zubair, M.F.; Saliu, Bolanle Kudirat; Olawore, N.O.; Elelu, N.Leaves and fruits (500g each) of Ocimum basilicum that were separately hydrodistilled, yielded 0.4 and 0.5% (v/w) of the oils respectively. Analyses of the oils using GC and GC-MS showed that, bulk of the oils were constituted by oxygenated monoterpenes. The principal constituents of the leaf and fruit oils were; linalool (61.7 and 62.9%), 1,8-cineole (17.2 and 18.7%), borneol (8.5 and 6.4%), eugenol (5.7 and 5.4%) and α-caryophyllene (4.3 and 4.0%). With the predominance of linalool in the oils, they are of linalool chemotypes. The antibacterial activities of the oils were evaluated on ten clinical bacterial isolates using disc diffusion method. The oils were found to inhibit three Gram-positive and three Gram-negative bacteria. The bacteria inhibited were Bacillus megaterium, Bacillus cereus, Streptococcus pyogenes, Escherichia coli, Proteus mirabilis and Klebsiella pneumonia. Bacillus megaterium had the highest susceptibility with minimum inhibitory concentration (MIC) of 2.5 mg ml-1 .Bacillus cereus, Streptococcus pyogenes, Serratia marcescens and Pseudomonas aeruginosa showed resistance to the oils.Item Comparative study of bacteria in the digestive tracts of chickens reared as free rangers and those reared in poultry(Department of Biological and Environmental Science Bayero University Kano, 2012) Saliu, Bolanle Kudirat; Sule, Ismaila Olawale; Agbabiaka, Toyin OlayemiThe bacterial flora of the digestive tracts of chickens reared at home was compared with those of poultry chickens. Samples obtained from the crop, gizzard and intestine were cultured on Nutrient Agar. Bacterial population was estimated using plate count method. Poultry chickens had higher population of bacteria while a greater diversity occurred in the digestive tracts of chickens reared at home. Among the isolates, Lactobacillus sp. and Escherichia coli were found in all the compartments of the two categories of chicken studied. Enterobacter aerogenes, Bacillus subtilis and Bacillus cereus were also isolated from all the chickens. In addition, Proteus vulgaris, Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecium, Bacillus megaterium and Streptococcus pyogenes occurred in the digestive tracts of the free rangers. the high diversity of the free rangers reflect the method of feeding which may predispose that category of chickens to attack by pathogenic organisms. A number of isolates hydrolyzed starch and cellulose. They may play important roles in the digestion of the carbohydrates especially cellulose.Item Effect of Collection Time on Chemical Composition and Antibacterial Activity of Flower Essential Oil of Ocimum canum (Sims) Grown in Nigeria.(Turkish Chemical Society., 2017) Usman L.A.; Yusuf A.O.; Saliu, Bolanle Kudirat; Olanipekun B.E.; Elelu NFlowers (1000 g) of Ocimum canum harvested at different times (7 am, 10 am, 1 pm, 4 pm, and 7 pm) in a day were separately hydrodistilled and yielded 0.19 - 0.27% (w/w) of essential oils. GC and GC-MS analyses revealed that the oils were predominated by oxygenated monoterpenoids (51.2-74.4%). Hydrocarbon monoterpenoids constituted 6.2-10.2% of the oils. Percentage composition of hydrocarbon and oxygenated sesquiterpenoids in the oils were in the range of 1.3-22.0%. The most abundant constituent of the oils was linalool (40.5-58.7%). Other principal constituents were as follows: Limonene (0.6 –7.5%), terpinen-4-ol (1.4–5.6%), eugenol (4.4–8.9%), geranyl acetate (0.2–4.9%), α-trans-bergamotene (3.2–9.4%) and (E)-isoeugenol (4.1–5.5%). The predominance of linalool in the oils showed that the oils were of linalool chemotype. Antibacterial activity of the oils was evaluated against Staphylococcus aureus and Escherichia coli using agar diffusion method. Irrespective of the time of collection of the flower, the oils were found to be active against the tested organisms. However, they are more active on Escherichia coli than Staphylococcus aureus. The activity of the oils on the organisms was concentration-dependent.Item Effect of Substrate Combination on the Yields of Fermentable Sugars from Lignocellulosic Biomass Hydrolyzed by Fungal Isolates.(Published by Department of Science Education, Federal University of Technology Minna, 2022) Saliu, Bolanle Kudirat; Aleru, Femi O.; Idris, Abdul Akeem; Mustapha, Aisha Olaitan; Iormanger, MvendagaThe sustainability and economic viability of biofuel production depend largely on the abundance and cost effectiveness of lignocellulosic biomass which is subject to seasonal and regional variability. This study investigated the effect of combining some locally available lignocellulosic biomass in Nigeria, on the yields of fermentable sugars, which are intermediates in the conversion of lignocellulose to biofuel, due to fungal hydrolysis. Rice husk (RH), corn cob (CC), sawdust (SD), wheat bran (WB) and guinea corn husk (GCH) were separately milled into powder and pretreated using 0.25N sodium hydroxide (NaOH) solution. The substrates were suspended in mineral salt media individually, and in various combinations. Fungi were isolated and assayed for cellulolytic activities. Aspergillus oryzae produced the highest activities as clearance zone (60.00±0.06 mm) on carboxyl methyl cellulose agar, endoglucanase (0.35 IU mL-1) and exoglucanase (0.66 IU mL-1) among the four fungal isolates, and was used to hydrolyze the substrates both in solid and submerged states. The product of hydrolysis was assayed for reducing sugar, pentose and total sugar. The mixture of CC, WB and GCH yielded the highest reducing sugar (49.50 mg mL-1). The highest pentose (17.40 mg mL-1) and total sugar (18.90 mg mL-1) were from WB as a single substrate. Higher sugar yields were also obtained from combinations involving two and three substrates compared to the single, quadruple and quintet. In most cases, higher amount of each of the sugars were obtained in the solid-state hydrolysis of the substrates than the submerged state. In this study, mixture of CC, WB and GCH yielded higher fermentable sugars on hydrolysis with A. oryzae compared to the individual substrates in solid-state hydrolysis. Substrate combination is therefore recommended to improve the yield of fermentable sugars from lignocellulosic materials and for the sustainability of biofuel production.Item Efficacy of some chemical preservatives in prolonging the shelf life of fermented locust beans ‘iru.(Umaru Musa Yar'adua University, Katsina., 2019) Saliu, Bolanle Kudirat; Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Zakariyah, Rahmat FolashadeIn Nigeria most foods are preserved by adding salt. The efficacy of this and some other chemical preservatives in improving the storage quality of fermented locust beans was the focus of this study. Samples of fermented locust beans were separately treated with table salt (10% w/w), brine (10 and 20% solution), vinegar (4 and 6%) and lactic acid (10 and 20%). After treatment, all the samples were stored at ambient temperature and periodically analysed for sensory and microbiological properties. Samples treated with dry salt became slippery, changed in color and developed bad odor within 1, 4 and 14 days respectively. Except for the softening observed, no significant (p < 0.5) change occurred with the color and odor of the other samples during storage. A total of 29 bacterial and 6 fungal isolates were obtained. The dominant bacteria were members of the genera Bacillus, Staphylococcus, Pseudomonas, Micrococcus, Citrobacter, Microbacterium, Enterobacter, Leuconostoc, Arthrobacter, and Corynebacterium while Saccharomyces cerevisae, Aspergillus niger and other Aspergillus spp., dominated the fungal population. Other fungi were Rhizopus stolonifer, Alternaria alternata, and Candida albicans. The microbial load and diversity reduced significantly (p < 0.5) after treatment and during storage. Among the bacterial isolates, Bacillus cereus, B. pumilus, B. lentus, B. licheniformis, Staphylococcus epidermidis, S. saprophyticus Citrobacter freundii, Arthrobacter ureafaciens, Corynebacterium poinsetiae, Micrococcus denitrificans and Microbacterium sp. were inhibited by lactic acid, vinegar and brine with diameter zone of inhibition ranging from 11.0 to 24.0mm; 15.0 to 20.5mm and 12.5 to 22.5 mm respectively. This study has shown that lactic acid, vinegar and brine have some preservative effects on fermented locust beans and can therefore be used to prolong its shelf life.Item Microbial Deterioration of Tomato Fruit (Lycopersicon esculentum) Sold in Three Popular Markets in Ilorin, Kwara State, Nigeria(Fountain University, Osogbo., 2015) Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Sule, Ismail O.; Oyeyiola, Ganiyu Pacy; Odedina, G.F.The economic loss as a result of spoilage and proliferation of microorganisms on tomato fruits with the possible health risks were the justification for this study. One hundred and fifty tomato fruit samples in different stages of spoilage from three different markets in Ilorin, Kwara State, Nigeria were collected within five weeks and the effect of moisture content on each sample and resulting microflora examined. The pH of the samples ranged from 4.90 - 5.40, while the moisture content ranged from 89.10% - 90.70%. The bacteria counts ranged from 4.00 x 106 - 7.50 x 106 cfu/ml, while the fungal counts ranged from 1.60 x 106 - 3.50 x 106 cfu/ml. A total number of sixteen bacteria and eleven fungi including yeasts were associated with the samples. The bacterial isolates included Aeromonas veronii, Bacillus sp., Neisseria sp., Corynebacterium renale, Pseudomonas fluorescens, Micrococcus varians, Moraxella sp., Bacillus polymyxa, Aeromonas hydrophila, Pseudomonas sp., Bacillus megaterium, Corynebacterium ulcerans, Vibrio sp., Proteus mirabilis, Corynebacterium xerosis, and Bacillus brevis while the fungal isolates included Alternaria sp., Botrytis sp., Candida albicans, Candida guilliermondii, Candida tropicalis, Chrysosporium tropicum, Curvularia sp., Doratomyces microsporus, Geotrichum candidum, Saccharomyces cerevisiae, and Rhizopus stolonifer. The high moisture content of the tomato samples provides an enabling environment for proliferation of the microbial load and hence its spoilage and potential to become health risk to human beings.Item Microbiological Analysis of Poultry Feeds and Drinking Water Source of Poultry Pens(The Library and Publication Committee, University of Ilorin., 2019) Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Udenze, D.O.; Agbabiaka, Tariq Oluwakunmihe production of poultry feeds requires microbiological safety regulations to minimize microbial contamination and eventual marketing of the bagged feeds. Samples were collected from four different poultry pens within Ilorin metropolis. A total of 18 bacterial species which included genera of Staphylococcus , Micrococcus, Bacillus, Citrobacter, Pseudomonas, Enterobacter, Proteus , Corynebacterium, Klebsiella, Aeromonas and Klebsiella were isolated and identified while 7 fungal species including Aspergillus niger, Cladosporium cladosporioides, Aspergillus flavus, Fusarium oxysporium, Penicillium italicum,Mucor mucedo and Saccharomyces cerevisae were isolated and identified. Total bacterial counts ranged between 1.0 x 102 – 8.2 x 103 cfu/ml for water samples and 1.5 x 103 – 9.4 x 103 cfu/ml for feed samples, fungal count ranged from 1.0 x 102 – 1.1 x 103 cfu/ml for water samples and 3.0 x102 - 2.0 x 103 cfu/ml for feed samples.Item Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria.(Nigerian Society for Microbiology, 2015) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Oyeyiola, G.P.; Saliu, Bolanle Kudirat; Akinyemi T.D.Microbiological quality of locally made cheeses (‘’wara’’) from ten different locations within Ilorin metropolis was assessed. The pH of the cheeses ranged from 6.3 – 6.8, while the titratable acidity of its whey ranged from 3.1 – 3.4 ml of 0.1N sodium hydroxide per 25ml of the whey. Similarly, the bacterial counts of the cheeses ranged from 4.6 x 106 to 4.0 x 108cfu/g while the fungal loads ranged from 2.0 x 102 to 2.5 x 103 cfu/g. Nine bacterial species were isolated from the cheese: Lactobacillus casei, Streptococcus sp., Bacillus cereus, Micrococcus sp., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes and Aerococcus sp. In addition, four fungal species were isolated. These were Aspergillus fumigatus, Saccharomyces cerevisiae, Mucor racemosus and Candida sp. These microorganisms could be from the food handlers, production utensils, and the environment. The pathogenic microorganisms among them such as S. aureus, P. aeruginosa, and E. coli are of public health significance. Improvement in the sanitary practices during the preparation and retail of cheese is recommended.Item Microbiological quality assessment of ‘’kunu” sold within Ilorin metropolis, Nigeria(Published by Department of Biological and Environmental Science, Bayero University, Kano., 2016) Sule, Ismail O.; Saliu, Bolanle Kudirat; Zakariyah, Rahmat Folashade; Adegbenro I.O.Many individuals prefer locally processed foods to modern day contemporary processed foods. “Kunu” is a popular cereal based non-alcoholic beverage in Nigeria and it is widely consumed especially in the Northern parts of the country. Hence, this research focused on assessing the quality of these locally produced “kunu” drinks. Freshly prepared samples of ‘’Kunu’’ were purchased from local vendors and hawkers within Ilorin metropolis, Kwara State, Nigeria and analyzed for their microbiological and physicochemical quality. The pH of the samples ranged from 2.66 to 4.06. The total bacterial count ranged from 1.5×104 to 7.4×104cfu/ml; the total coliform count ranged from 1.0x102 to 8.0x103cfu/ml; the faecal coliform count ranged from 0 to 3.0x103cfu/ml; and the total fungal count ranged from 3.2x104 to 2.7x105cfu/ml. The presence of high microbial load was an indication of poor hygiene and/or poor quality cereals and water used in the preparation. The bacteria isolated were: Listeria sp., Corynebacterium cystitidis, Aeromonas sp., Corynebacterium amycolatum, Corynebacterium sp., Corynebactarium pseudotuberculosis, Listeria innocua, Kurthia sp., and Corynebacterium ulcerans while the fungi were: Mucor sp., Geotrichum candidum, Saccharomyces cerevisiae, Saccharomyces sp., Debaryomyces hansenii, and Aspergillus sp. It is concluded from this study that “kunu” contains an array of microorganisms and stringent hygiene should be ensured at all time during and after its production. It is recommended that good quality grain should be used in the production of “kunu”, the production utensils should be devoid of microorganisms, sterile plastic bottles should be used for its packaging, the “kunu” should be pasteurized, and it should be stored under refrigerated condition and consumed within 24 hours of production.Item Preservation of Fermented Locust Beans (Parkia biglobosa) Using Essential Oil from Lemongrass (Cymbopogon citratus)(2023) Saliu, Bolanle Kudirat; Idowu Rahmat EniolaFermented locust beans (FLB), a highly nutritious condiment used to enrich foods in many parts of Nigeria has a very low shelf life of less than one week if unpreserved. Most of the methods used for preservation have presented limitations which were yet to be surmounted. The efficacy of preserving FLB using lemongrass essential oil (LGEO) was therefore investigated in this study. The essential oil was extracted from the leaves of Cymbopogon citratus and used to treat FLB at 2% (v/w). Untreated FLB served as the control. All samples were stored at 28±2 ºC and withdrawn periodically for organoleptic and microbiological analyses. Susceptibility of microbial isolates to LGEO and the effect of the treated FLB on the hepatic histology of rat were also investigated. Acceptance rating was high for the treated samples up to 33 days while ratings dropped from the 19th day in the untreated. A significant reduction of the bacterial load up to 70% due to treatment with LGEO was achieved. Thirteen bacteria were isolated with members of Bacillus species as the most dominant. All the isolates were susceptible to LGEO with diameter zones of inhibition ranging from 4.0±1 mm to 57.7±1.2 mm which compared favorably with the value (highest = 22.0±1.7 mm) for many of the standard antibiotics used. Histomorphology showed normal hepatic architecture in rats fed with LGEO-treated FLB. Results showed that LGEO can serve as a natural and safe preservatives of FLB.Item Production of Collagenases by Aspergillus terreus and Aspergillus flavus Isolates Using Scales of Tilapia and Croaker Fishes.(Cameroon Bioscience Society., 2020) Omojasola, P.F.; Adeniran, F; Saliu, Bolanle Kudirat; Kazeem, M.O.Collagenase producing microorganisms are crucial for efficient utilization of collagen in food and pharmaceutical industries and fish scales play vital role as inducers. Collagen degrading fungi were isolated from fish scale waste dumps. Proximate analysis of the scales of Tilapia (Oreochromis niloticus) and Croaker (Pseudotolithus senegalensis) fishes was determined. Ground scales of the fishes were separately used in submerged fermentation for the production of collagenase by isolated fungi. Fermentation conditions were varied and the factors that favored highest yields were combined in a single process. Protein was found to be the highest component of the scales of Tilapia (62.36%) and Croaker (54.29%) fishes. Collagenase activities of 0.326 U/mL and 0.277 U/mL from Aspergillus flavus and 0.269 U/mL and 0.245 U/mL from Aspergillus terreus were produced respectively on Tilapia and Croaker scales. Activities were optimized at 37 °C, pH 7.5, and 1% substrate concentration in the presence of CaCl2 salts with Tilapia scales resulting in a significant improvement up to 31%. In conclusion, A. flavus and A. terreus have collagenolytic activity and the scales of Tilapia and Croaker fishes are suitable as substrate for collagenase production.