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Articles by P.O. Uaboi-Egbenni
Total Records ( 2 ) for P.O. Uaboi-Egbenni
  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.
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