Biosurfactants are structurally diverse group of surface active substances produced by microorganisms. The microorganisms that produce
...The concept of this project bothers around converting the BSG waste to wealth in the form of research products such as cellulase, composts,
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...Phytases, a class of phosphomonoesterases (myo-inositol hexakisphosphate 3-phosphorylase; EC 3.1.3.8, myo-inositol hexakisphosphate 6-phosphorylase; EC 3.1.3.26 and
...Yoghurt is a diary product obtained by the controlled fermentation of milk by lactic acid bacteria. One of the most important factors for yoghurt production is the type of starter culture used.
...The present study developed microorganisms for starter culture purpose from fermented sweet potato and used the developed starters in the fermentation of sweet potato for
...The problem caused by anti nutritional effect of tannin in food, feed and beverage industries has brought about several significant loses. Gallic acid, a product of
...Pleurotuspulmonarius and Pleurotusostreatus, were analysed for their food nutrients at juvenile, young and mature fruit body stages. Crude protein, crude fibre, carbohydrate, moisture, crude ash
...Wine is a product of the alcoholic fermentation of grapes consumed virtually by most people all over the world. Federal Institute of Industrial Research (FIIRO) have
...The brewing qualities of sorghum derived (pale and light) ale drinks produced with hops were compared. The alcohol content (3.15 – 4.50%), titratable acidity
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