Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by A.D.V. Ayansina
Total Records ( 2 ) for A.D.V. Ayansina
  Adenike A.O. Ogunshe , Mopelola O. Omotosho and A.D.V. Ayansina
  One hundred and fifteen bacterial strains isolated from fermenting Prosopis africana during a controlled production of okpehe, a Nigerian food-seasoning condiment most popular among the middle belt states of Nigeria were characterized as Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus megaterium, non-sporing Staphylococcus species and Escherichia coli according to their differences in morphological, microscopic and biochemical characteristics using the bacterial taxonomic tools. There was no isolation of fungi throughout the fermentation period. The biochemical changes and enzymatic activities in fermenting okpehe mash were investigated. Reducing sugars increased from 2.0 mg g-1 to 11.6 mg g-1 during the first 2 days of fermentation but subsequently decreased to 7.8 mg g-1 at day 6 while total soluble sugars decreased from 13.4 mg g-1 at day 1 to 5.8 mg g-1 at day 6. The most significant biochemical activity during the fermentation was the rapid and steady increase in the quantity of free amino acids throughout the fermentation period from 43.7 mg g-1 - 70.0 mg g-1. Proteinase activities increased from 0.51 – 0.71 U ml-1. Alpha-amylase activities were not consistent but had their peaks at days 1 and 3, while lipase activities were maximal at days 3 and 5 of fermentation. The role of each associated bacteria in the fermenting okpehe indicated B. licheniformis, B. megaterium and Bacillus subtilis as the most active bacteria involved in the controlled fermentation without masking the fermented cotyledons after 3-6 months storage, but smoking as post fermentation treatment changed the colour of the condiment from dark brown to black.
  A.D.V. Ayansina and A.A. Owoseni
  Studies were carried out on amylolytic enzymes produced by Aspergillus flavus isolated from mouldy bread with the aim of establishing some factors that affect its activity. Aspergillus flavus grew in synthetic medium containing starch as the sole carbon source and synthesize enzymes which exhibited amylolytic activities. Production of the enzyme increased with increase in days of incubation with optimum activity occurring on the tenth day of incubation. Activity of the enzyme increased at 4mg/ml starch concentration. Activity also increased with increase in temperature reaching a maximum at 40oC. The pH of the reaction mixture influenced the activity of the enzyme, optimum activity being at pH 7.0.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility