Integrity Research Journals

ISSN: 2536-7064
Model: Open Access/Peer Reviewed
DOI: 10.31248/JBBD
Start Year: 2016

ISSUE (Vol.6 (5) - December 30th, 2021)

Comparative Study On The Growth Rate And Physico-chemical Properties Of Yeast (saccharomyces Cerevisiae) Using Zea Mays L. (corn) And Triticum Asetivum L. (wheat) Flour Substrates
Significance of yeasts in food technology as well as in human nutrition, as alternative sources of protein to cover the demands in a world of low agricultural production and rapidly increasing population, makes the production of food grade yeasts important. The comparative study on the growth rate and physicochemical properties of yeast was carried out using corn... Continue here

A Preliminary Study On The Effect Of Storage Temperatures On The Population Of Bacillus Cereus In Dry Ginger Powder
The formation of spores and increase in population of vegetative cells of Bacillus cereus associated with foodborne diseases is dependent on favourable temperature. In this study, B. cereus in a slant obtained from Microbiology Laboratory, University of Port Harcourt was confirmed based on morphological and biochemical tests and inoculated into dry ginger powder... Continue here

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