Papers by Fatimat Adebayo
South Asian Journal of Research in Microbiology
Aim: This study was conducted to assess fermented condiments that were made from watermelon seeds... more Aim: This study was conducted to assess fermented condiments that were made from watermelon seeds, using isolated organisms from traditional fermentation as starter-cultures. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Dept. of Microbiology, Nasarawa State University, Keffi, Nigeria, between March and May 2017. Methodology: Traditionally fermented (chance-inoculated) ‘ogiri’ condiment was made from sun-dried watermelon seeds. Microbiological isolation and identification were carried out using standard techniques, to obtain the participating organisms. Afterwards, sterilized packages of another batch of boiled, mashed and banana-leaf packaged seeds were aseptically inoculated with the pure isolates obtained earlier as starter cultures for a subsequent laboratory-controlled 3-day-fermentation process at 37°C in an incubator. All the different fermented products (produced by both uncontrolled and controlled fermentation) were subjecte...
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Papers by Fatimat Adebayo