Department Of Microbiology
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The first phase in the development of the University began with the establishment of the Faculty of Science in October 1964. In October 1967, the Faculty was split into two schools i.e., the School of Biological Sciences, and the School of Mathematical and Physical Sciences.
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Browsing Department Of Microbiology by Subject "Amylase"
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- ItemOpen AccessExtracellular Amylase Production by Cassava-Fermenting Bacteria(Elservier, 1987) Amund, O.O; Ogunsina, O.AFermentation of cassava tubers was accompanied by a gradual decrease in pH, increased amylase activity in the steep liquor, and increased microbial load and lactic acid concentration. Amylase-producing bacterial strains associated with cassava fermentation were isolated and identified as Bacillus subtilis, Bacillus licheniformis and Bacillus cereus. The pH optima for the partially purified enzymes of these organisms were 7.0, 5.5 and 7.5, whilst their temperature optima were 30, 37 and 80 oC. There was no significant difference in amylase activities when starch, dextrin, amylopectin, glucose and maltose were used as growth substrates.
- ItemOpen AccessProduction of Amylase in a Corn Steep Liquor-Soya Bean Meal Medium by a Strain of Baccillus Stearothermophilus(The faculty press, Cambridge, 1997) Omidiji, O; Amund, O.O; Braimoh, A.A; Ilori, M.OCorn grains (Zea mays, yellow variety) were steeped in water for 10 days and parameters such as pH, protein, amino acids, lipid, soluble starch and reducing sugar content were measured at 2 day intervals in the steep liquor. The pH decreased from 7.0 to 5.4 during the steeping period. The protein content ranged between 1.25 and 11.25 mg/ml; lipid content ranged between 0.3 and 3.2 mg/ml. The soluble starch concentration increased from 212 to 530 mg/ml, and the reducing sugar concentration reduced from 2.54 to 1.13 mg/ml. A fermentation medium was compounded from 2-day old liquor to cultivate an amylolytic strain of Bacillus stearothemophilus. Peak production of amylase occurred at 240 h while the highest cell density occurred at 144 h. Various concentrations of soluble starch (0.5-5%, w/v) and soya bean meal (0.1-0.5 %, v/v) were used in cultivating the organism. The highest amylase activity was recorded with 2 % (w/v) starch, while 0.5 % (v/v) of soya bean meal supported the greatest growth. The medium could be exploited for industrial amylase production.
- ItemOpen AccessShort Communication: Purification and Properties of a Glucose-Forming Amylase of Lactobacillus Brevis(Rapid Science Publishers, 1995) Ilori, M.O; Amund, O.O; Omidiji, O.An extracellular glucose-forming amylase was produced by Lactobacillus brevis isolated from ‘Kagasok tea’. The enzyme was purified 70-fold and had optimal activity at 55 oC and pH 6.5. Its Km value for starch was 0.27 mg ml-1 and its M, was approx. 75,900 Da. The activity of the enzyme was enhanced by Ca2+, Mg2+, Na+ or K+ and inhibited by EDTA, KCN, citric acid and L-cysteine.