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Articles by B. Boboye
Total Records ( 4 ) for B. Boboye
  B. Boboye and I. Dayo-Owoyemi
  Five different yeasts were isolated from the juice of orange. The yeasts were identified as Brettanomyces bruxellensis, Hanseniaspora uvarum, Saccharomyces rosei, Pichia fermentans and Hypopichia burtoni. Yeast population (1.41 x 109 cfu mL-1) of each of the isolates was used to ferment wheat flour dough in order to determine their individual fermentative abilities. Sensory evaluation of the baked fermented doughs using parameters namely: leavening, texture, aroma, taste and appearance revealed that the yeasts, Saccharomyces rosei and Pichia fermentans produced loaves having sensory properties (p≤0.05) comparable with two baker’s yeasts (Fermipan and Sat-instant) commonly used in many of the bakeries in Ondo State, Nigeria.
  B. Boboye and I. Dayo-Owoyemi
  This study is focused on isolating and identifying yeasts found in cassava as well as assessing the dough fermenting abilities of the isolates in term of leavning. A total of seven yeasts were isolated from the liquor of a four days fermented cassava. These are Geotrichum lactis, Saccharomyces ellipsoideus, Candida tropicalis, C. robusta, C. intermidia, Debaryomyces hansenii and Zygosaccharomyces bailii. They were used to ferment wheat flour doughs in order to test the fermentative ability of the isolates. The fermented doughs were baked and organoleptic analysis was carried out using some physical parameters namely: leavening, texture, aroma, taste and appearance. The analysis showed that Saccharomyces ellipsoideus, Geotrichum lactis and Candida robusta were best in leavening the flour doughs. Each of these isolates scored between 55 and 60% in all the attributes tested. In the sensory attributes applied, statistical analysis using ANOVA (p<0.05) and Duncan Multiple Range Test showed that about 71 and 80% of the tested isolates compared favourably with the commercial baker`s yeasts STK Royal and Saf-instant used.
  B. Boboye and K. Odekunle
  Chemical mutation was carried out on Staphylococcus aureus using ethylmethyl sulphonate. The bacterium and its mutants were tested for sensitivity to the extract of Capsicum annum (sweet pepper). Mutants with varying degrees of sensitivity to the extract were obtained. On the basis of zone of inhibition, mutants were classified as Non-sensitive (NS), Slightly-sensitive (SS), Fairly-sensitive (FS), Normal-sensitive (NMS) and Super-sensitive (SUS) mutants with zones of growth inhibition on Mannitol Salt Agar (MSA) in the range of 0.00-0.09, 0.10-1.09, 1.10-2.09, 2.10-3.09 and 3.10-4.09 mm respectively. About 26, 7 and 23.5% mutants were screened as NS, SS and FS respectively. Other mutants, NS and SS constituted 27 and 16.5% of the total mutants population. Some of the mutants appeared bacteriostatic, bactericidal and bacteriolytic in actions. Also, mutation caused a change in colour of MSA from red to yellow. Some mutants completely changed the colour (complete colour change, CCC mutants) with zone of colour change of 9.00 mm. Size of colour change exhibited by other mutants ranged from 2.40 to 3.20 mm (slight colour change, SCC), 3.50 to 4.90 mm (strong colour change, STCC) and 0.00 mm (no colour change, NCC) relative to the wild-type which showed 4.70 mm zone of colour change.
  B. Boboye and A. Alao
  Rhizobium species F1 was studied for its ability to grow in the presence of trehalose (Trehalose-Minimal Medium (TMM)) and absence of it (Nutrient Broth (NB)) as sole carbon and energy sources and form Trehalose-Catabolic-Enzyme (TCE). The organism was mutagenized with hydroxylamine. The resultant mutants and the parental strain were grown with and without trehalose. The supernatants of the grown culture alone and lysed cells in supernatants were assayed for the activity of TCE. Rhizobium species F1 and the mutants grew in TMM and NB. Many of the mutants grew better (OD670 = 0.36-1.0 in TMM and OD670 = 0.005-0.99 in NB) than the wild-type (OD670 = 0.51 in TMM and OD670 = 0.25 NB). All the strains constitutively and inducibly expressed the trehalose-catabolic enzyme with a range of 0.242-1.42 mg mL-1 glucose mg-1 mL-1 protein for the mutants and 1.025 mg mL-1 glucose mg-1 mL-1 protein for the parental type. In the absence of trehalose in the growth medium, the mutants synthesized higher amount of the TCE with the highest value of 1.091 mg mL-1 glucose mg-1 mL-1 protein and then the wild-type which exhibited enzyme activity of 0.321 mg mL-1 glucose mg-1 mL-1 protein. The enzyme was extracellularly and intracellularly expressed in the TMM and NB. Activity of the total trehalose-degrading enzyme was higher than that of the extracellular. Three classes of the mutants were identified. Low, normal and super-trehalose-catabolic-enzyme producers showed enzyme activity in the ranges of 0 to 30, 31 to 60 and above 60 mg mL-1 glucose mg-1 mL-1 protein, respectively.
 
 
 
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