http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/63 Microbiology Fri, 31 Jul 2026 06:08:31 GMT 2026-07-31T06:08:31Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31853 Title: FOOD SAFETY OF PEANUTS MARKETED IN THE DEMOCRATIC REPUBLIC OF CONGO (DRC) : STATE OF RESEARCH ON MYCOTOXINS Authors: Cuima, C. I. K.; Mulamba, V. E.T.; Auta, H. S.; Otono, F. B.; Duodu, S.; Makun, H. A.; Musadi, C. M.; Kibanga, B. N. Thu, 01 May 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31853 2025-05-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31841 Title: INVESTIGATION OF MICROPLASTIC CONTAMINATION IN WASTE DUMP SOIL FROM MINNA METROPOLIS IN NIGER STATE AND SCREENING OF INDIGENOUS MICROORGANISMS FOR BIODEGRADATION AS POTENTIAL MITIGATION STRATEGY Authors: Auta, H. S.; Azebeokhoi, D. O.; Aruwa, G.; Edzili, A. A. T. Abstract: The pervasive issue of microplastic contamination has emerged as a critical environmental concern, necessitating comprehensive investigations into their presence and distribution, particularly in terrestrial environments such as dump sites. This study aimed to examine the prevalence and characteristics of microplastics in various dump sites in Minna, analyzing their types, sources, and potential impacts on the environment and human health. Microplastics were extracted and identified through the density separation method. The identified microplastics varied in sizes with Gbeganu area having the smallest size of microplastics (1-5mm), the most dominant colour was white, comprising of fragments and spherical shapes, primarily originating from plastic packaging, textile products, and industrial wastes. Micrococcus sp., Bacillus sp., Staphylococcus sp., and Pseudomonas sp. were isolated from the dump sites, However, Bacillus sp., Pseudomonas sp., and Micrococcus sp. exhibited the potential to degrade microplastics with weight loss of 6%. The spectrophotometric analysis revealed 0.069nm to 0.285nm ABS in 0-18 days. Therefore, this investigation underscores the necessity for improved waste management strategies and regulatory measures to mitigate microplastic pollution. Wed, 01 Jan 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31841 2025-01-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31340 Title: Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Fermented Foods Authors: Abdulsalam, R.; Bala, J.D.; Abalaka, M.E.; Ocheme, O.B. Abstract: Probiotics are live microorganisms which when consumed in adequate quantity; promote the health of the consumer. This study was carried out to evaluate probiotic properties of lactic acid bacteria (LAB) isolated from fermented foods (wara, ogi, orange juice, pickles, sauerkraut and grape juice). A total of eighty four isolates were identified as LAB species by morphological, Gram staining and short biochemical tests. All isolates were characterized for probiotic properties including NaCl tolerance, bile tolerance, sugar fermentation, proteolytic activity, acid tolerance, antibiotic susceptability assay and adherance to stainless plates. All isolates survived in 2%, 4%, 6.5% and 8% NaCl concentrations. Four isolates were tolerance to pH 1.5, 2.0, and 3.0 for 24 and 48 hours. The four acid tolerant isolates were found to tolerant 0.3% bile salt for 24 hours with 85 to 99% rate of survival. Results of fermentation test showed that most isolates fermented all sugars. All strains digested casein by producing protease enzyme in skim milk agar plate. All the four isolates were found inhibiting some pathogenic bacteria to varying degrees and also displayed varying susceptibility to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened isolates were ranged from 32.83 to 37.70% adhesion rate. The phylogenetic analysis and the 16S rDNA sequencing assigned all the four efficient LAB isolates with probiotic properties to genus Lactobacillus, Leuconostoc and Weissella and were identified as Lactobacillus plantarum, Lactobacillus plantarum, Leuconostoc mesenteriodes and Weissella paramesenteroides. The four LAB strains were found to be potentially useful to produce probiotic products. Further study is needed to find specific probiotics with specific benefit from fermented foods. Mon, 01 Jan 2024 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31340 2024-01-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31336 Title: Proximate, Phytochemical and Probiotic Properties of Some Fermented Foods Authors: Abdulsalam, Ramatu; Bala, Jeremiah David; Abalaka, Moses Enemaduku; Ocheme, Ocheme, Boniface; Tauheed, Faridah, Laraba Abstract: Negative health problems raise from changes in food consumption patterns in society today leading to the emergence of diseases, which affect the digestive tract. This study was designed to determine the phytochemical, mineral, proximate and probiotic properties of some fermented foods. The fermented foods were produced by standard methods and the phytochemical, proximate and mineral compositions of the fermented foods were analysed using methods described by Association of Official Analytical Chemistry (AOAC). Sample (fermented foods) were cultured on de Man Rogosa and Sharpe (MRS) agar and the isolated Lactic Acid Bacteria (LAB) were screened for probiotic properties, including salt tolerance, protease activity, acid tolerance, adhesion and antimicrobial activity. The results revealed that the fermented foods contained different essential nutrients (carbohydrate, proteins), mineral (calcium, magnesium) and a variety of phytonutrients (flavonoids, saponins). The isolated LAB inhibits some pathogenic bacteria to varying degrees and had a survival rate to bile salt concentration ranged from 85 to 99% and 52% to 90%. The phylogenetic analysis and the 16S rRNA sequencing revealed that the LAB isolated belongs to the genera Lactobacillus and Weissella and were identified as Lactobacillus plantarum (two isolates) and Weissella paramesenteroides. The presence of phytochemicals (flavonoids, saponins, tannins, terpenoids, and phenolic acid) in the fermented foods makes it medicinal and can be used for the management of oxidative stress and the treatment of various diseases. These strains exhibited potential as probiotic producer and are promising candidates for application in pharmaceutical and food industry in the production of nutraceuticals and functional foods. Thu, 01 Jan 2026 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31336 2026-01-01T00:00:00Z