Journal of Bioscience and Biotechnology Discovery

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

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