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In-vitro ANTIFUNGAL STUDY OF CRUDE EXTRACT OF Barringtonia asiatica (L.) Kurtz AGAINST FUNGAL PATHOG
Introduction: Barringtonia asiatica (L.) Kurtz is a plant native to tropical mangrove ecosystems and belongs to the Lecythidaceae family....
HEALTH CHALLENGES OF BACTERIAL ISOLATES FROM WOUND OF PATIENTS ATTENDING GOVERNMENT HOSPITALS IN KOG
Wounds were identified as one of the most serious issues in our health-care delivery systems, according to the report. The most prevalent...
PHYSICOCHEMICAL AND MICROBIOLOGICAL FEATURES OF THE STORED CITRIC ACID TREATED ORANGES IN NIGERIA |
Poor post-harvest management of agricultural products in Nigeria adds to increased spoiling of oranges, necessitating the current policy...
TYPE III-A CRISPR/CAS SYSTEMS AND COMPARISON OF CAS1, CAS2, AND CAS10 PROTEINS OF LACTOBACILLI |
In lactic acid bacteria, type I and type II CRISPR systems are the most common, however type III is found in a few taxa. Lactobacilli...
ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus |
Vinegar is the result of bacteria in the Acetobacter genus converting ethyl alcohol to acetic acid. The goal of this study is to see if...
STUDY OF ANTIMICROBIAL PEPTIDES EXTRACTED FROM CYANOBACTERIUM, Spirulina sp. | Asian Journal
The importance of porous scaffolds in tissue engineering applications cannot be overstated. Metallic scaffolds, in particular, are being...
PRODUCTION OF BIODEGRADABLE HIGHLY POROUS ZN-MG ALLOY FOAM BY SPACE HOLDER METHOD | Asian Journal
The importance of porous scaffolds in tissue engineering applications cannot be overstated. Metallic scaffolds, in particular, are being...
PHYSICOCHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL ANALYSIS OF THE STORED Akara ogbomoso A NIGERIAN
Akara Ogbomoso is a plant protein that has long been a source of income for traditional people, but its short shelf life encouraged...
BACTERIOLOGICAL EVALUATION OF SMOKED CATFISH SOLD IN AWKA | Asian Journal of Microbiology
The bacteriology evaluation of smoked fish sold in Awka was carried out in this study. Five (5) samples of average-sized smoked fish were...
PRODUCTION AND PHYSICOCHEMICAL EVALUATION OF VINEGAR PRODUCED FROM PINEAPPLE AND PAWPAW FRUITS
Vinegar is the result of bacteria in the Acetobacter genus converting ethyl alcohol to acetic acid. The project's main goal is to make...
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