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Articles by M.O. Bankole
Total Records ( 4 ) for M.O. Bankole
  R.N. Oladosu-Ajayi , F.O.A. George , S.O. Obasa and M.O. Bankole
  Some plants have the intrinsic ability to stall the spoilage activities of spoilage organisms in foods. This ability is dependent on factors such as the solvent of extraction and plant source. It is in this light that preliminary studies on the antimicrobial properties and various methods of extraction of Carica papaya (pawpaw) seeds, Citrus paradisi (grapefruit peel) and Piper guineense (black pepper) seeds were evaluated against eleven bacteria associated with fresh catfish spoilage using the cup-plate diffusion method. These bacteria are Proteus mirabilis, Escherichia coli, Staphylococcus aureus, Acinetobacter sp., Klebsiella pneumoniae, Klebsiella oxytoca, Pseudomonas lundensis, Bacillus subtilis, Bacillus megaterium, Citrobacter freundii and Enterobacter cloacae. Cold water, hot water and ethanol were the different extraction solvents used; while the extract concentrations evaluated were 0.1, 0.2, 0.3, 0.4 and 0.5 g mL-1, respectively. Generally, hot water extraction method of the plant materials was most effective (p<0.01) with the highest mean zone of inhibition of 4.42±0.38 mm followed by ethanol extraction (3.55±0.47 mm). The most susceptible bacteria was Enterobacter cloacae with the highest mean zone of inhibition of 22.6±3.50 mm. This investigation indicates that the antimicrobial compounds in grape peel and black pepper are best liberated when extracted with ethanol; while those of pawpaw are best extracted with hot water.
  F.A. Awe , A.M. Hammed , O.M. Olarinmoye , F.G. Owodeinde , O.A. Adeboyejo , E.O. Clarke , O.O. Whenu , A.A. Akinyemi , G.N.O. Ezeri , M.O. Bankole and A.O. Olanloye
  The need for proper identification of bacterial organisms from catfish cannot be overemphasized, hence, it provides update information on emerging and existing organisms thereby enriching the gene bank on fish disease. Catfish samples were collected from Elegbeji, Sanni, Kunle, Johnson, Adewale and Awosanya fish Farms and taken to the Microbiology laboratory, Federal University of Agriculture, Abeokuta, Ogun State for analyses and samples were collected from flesh, gills and intestine were subjected to microbial examination for colonial, Morphological characteristic, Biochemical tests and Molecular tests. Bio Edit was used for importing and mining nucleotides sequences into Gene Bank. The results revealed the following bacterial organisms: fish farms (1 and 2) Staphylococcus aureus, Pseudomonas aeruginosa, Aeromonas veronii, Bacillus subtilis were identified from the skin and Gills while Enterococcus feacium was also identified from the intestines. At farms (3 and 4), the Major bacterial organisms identified from skin, gills and Intestines of the fish were Staphylococcus aureus, Pseudomonas aeruginosa, Aeromonas veronii, Bacillus subtilis while farms (5 and 6) had Enterococcus feacium and Streptococcus agalactiae. The BLAST result is a confirmation of the bio-chemical test earlier carried out with percentage similarity ranging from 78-98% and their accession number, the bacterial organisms identified were Aeromonas veronii, Enterococcus feacium, Pseudomonas aeruginosa, Bacteria subtilis, Staphylococcus aureus, Streptococcus agalactiae. The bacterial organisms were present on the fish but not invasive and only become dangerous if conditions necessary for disease initiation are present such as susceptible host, virulent pathogen and favourable environment are present at the same time. Therefore, preventive medicine is the solution for fish farm management but additional bacterium Aeromonas veronii was detected and need to be added into Nigeria Gene bank data for catfish.
  A.M. Omemu , M.O. Bankole and I. Akpan
  The study was conducted with the aim of producing amyloglucosidase enzyme from A. niger using Solid State Fermentation (SSF) and to carry out preliminary characterization of the enzyme produced. Amylolytic A. niger CA-19 was isolated from the soil on Remazol Brilliant Blue-starch agar and used for enzyme production using rice bran supplemented with soya bean flour in SSF process. The crude enzyme extract had optimal temperature and pH activities at 60°C and pH 4, respectively. With the exception of cocoyam starch, the enzyme preparation was able to hydrolyse both the cereal (maize) and root starches (yam, cassava, sweet potatoes) tested. Hydrolysis was significantly (p< 0.05) dependent on starch source.
  Y.M. Somorin , M.O. Bankole , A.M. Omemu and O.O. Atanda
  The impact of the milling process on the microbiological quality of yam flour produced from dried yam chips was investigated. Dried yam chips samples were procured from markets in Lagos, Ogun and Oyo states, southwestern Nigeria. Total viable bacterial count for Dioscorea rotundata (white yam) flour milled across the three locations range from 2.5x105 to 4.33x105 cfu g-1 while D. alata (water yam) flour ranged from 2.03x105 to 4.72x105 cfu g-1. Yam chips milled in the market had significantly higher (p<0.05) total viable bacterial count compared to those milled in the laboratory. Milling machines at Ibadan market harboured the significantly highest microbial count (2.1x103 cfu cm-1). All the yam flour samples milled in the market had Bacillus megaterium and Staphylococcus saprophyticus. Fusarium oxysporum, Aspergillus niger and Rhizopus nigricans were isolated from both white yam flour and water yam flour. Milling introduced some fungi known to produce mycotoxins into the yam flour. Milling yam chips into flour in the machines available at the markets increased the microbiological contamination of the yam chips by between 101->102 folds due to some unhygienic practices observed during the milling and this has implications for the microbiological quality and safety of the yam flour meal consumed. Educating processors of yam flour on the importance of regular cleaning of milling machines and avoiding collection of flour spilled on the floor into the lot to be consumed will assist in ensuring that best practices are complied with and consumers have access to safer yam flour.
 
 
 
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