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Articles by P.N. Okolie
Total Records ( 3 ) for P.N. Okolie
  P.O. Uaboi-Egbenni , P.N. Okolie , O. Famuyiwa and O. Teniola
  An investigation was conducted to isolate and characterize pathogenic bacteria in the gut of swimming crab (Callinectes) obtained from Lagos lagoon (28±2oC) and market frozen samples (0oC). The log10 of cfu/ml total value of 7.2 and 4.83 cfu/ml was obtained from fresh lagoon and market samples respectively. Pathogens isolated were Bacillus cereus, Escherichia coli, Proteus vulgaris, Salmonella sp, Streptococcus agalactiae, Vibrio sp, Staphylococcus aeureus and Micrococcus sp. Escherichia coli and Bacillus subtilis were more preponderant than other pathogens with log10 cfu/ml values of 5.90 and 3.0 (for Lagoon and market samples) and 5.81 and 4.47 (for lagoon and market samples) respectively. However, the log10 of cfu/ml for market samples for Bacillus subtilis was higher than Escherichia coli. On blood agar supplemented with sheep red blood cells, most isolates except few were ß- and α-haemolytic, demonstrating that they could be pathogenic strains. The degree of haemolysis were Bacillus cereus 34 (76%), Escherichia coli 46 (78%), Salmonella sp 33 (76.7%), Vibrio parahaemolyticus 40 (93%), Staphylococcus aureus and Bacillus subtilis were more haemolytic than Micrococcus sp, Streptococcus agalactiae and Proteus vulgaris. The occurrence of these pathogens in the swimming crab is of epidemiological and health significance.
  P.O. Uaboi-Egbenni , P.N. Okolie , T.I. Akintunde , O. Bisi-Johnson , L. Enwe and P.O. Bessong
  Raw cow milk obtained from Fulani settlement in Ogun State, Nigeria was inoculated with pure cultures of Lactobacillus bulgaricus and Streptococcus thermopilus with extract from Sodom apple leaf (Calotropis procera) as coagulant in the absence of rennin. Fermentation was done for four (4) days for the development of necessary aroma and coagulation. Physiochemical analysis of the fermenting sample showed a gradual drop in pH from 5.8-3.20 and an increase in total titratable acidity from 0.049-0.137%. Proximate analysis of the cheese sample showed a moisture, ash, fat, protein and carbohydrate (by difference) of 64, 0.60, 13.4, 12.86 and 9.14% respectively. Microbiological analysis of the cheese product revealed that the sample was completely free of coliforms, mould and yeasts and hence safe for consumption. This Sodom Apple produced cheese is hereby recommended for both growing children and adult due to the retention of a high percentage of protein after fermentation and its expected ability to correct protein deficiencies. The microbial production and nutritional analysis of the cheese sample is discussed.
  P.N. Okolie , C.L. Obi and P.O. Uaboi-Egbenni
  Husked and dehusked coconut fruits were stored at 10°C and 30°C for three months. The husked coconut fruits stored at both 10°C and 30°C and the dehusked coconut fruits stored at 10°C showed no evidence of microbial spoilage at the end of the three months storage period. However, dehusked coconut fruits stored at 30°C deteriorated. Aspergillus flavus and Aspergillus niger were the principal fungal agents associated with the spoilage. An investigation of the proximate composition of the dehusked fruits stored at 30°C indicated a marked significant difference in the percentage composition of moisture, protein, ascorbic acid and carbohydrate content of 3.97±0.28, 3.98±0.07, 0.01±0.002 and 9.27±1.02 respectively as against 46.82±0.43, 3.77±0.05, 2.48±0.15 and 11.89±0.22 obtained for dehusked coconut fruits prior to storage. These results suggest that the deterioration in nutritional composition was due to breakdown of protein and carbohydrate by the spoilage fungi. Further tests confirmed the ability of the isolated spoilage fungi to utilize the different carbohydrate and nitrogen sources as source of carbon and energy. Aspergillus flavus showed the ability to grow and utilize more of the various carbohydrate sources than Aspergillus niger, although the latter utilized lactose better. Both fungi showed evidence of growth and complete utilization of nearly all the nitrogen sources, except cysteine and L-glutamine, which could not support the growth Aspergillus niger. Likewise, cysteine and L-glutamine, in addition to D-β-phenylalanine could not support the growth of Aspergillus flavus.
 
 
 
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