Microbiology
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Item Isolation and screening of phytase-producing fungi for phytase production by solid state fermentation using agro wastes(Plovdiv University Press, 2025) Afolabi, F. T.; Atunwa S. O.Phytases are phosphatase enzymes that catalyze the hydrolysis of phytic acid and its salts. This study aimed to isolate and screen for phytase-producing fungi from cereals, fruits, palm kernel cake and soil samples by solid state fermentation. Isolation and identification was done using standard methods. The fungal isolates were screened for phytase production using phytase screening medium (PSM) agar. The isolates with the highest and consistent zone of hydrolysis were used. Eighty seven (87) fungal isolates were obtained while eighteen showed consistent zone of hydrolysis. These were screened to five (5) isolates: Aspergillus niger PKruw7, Aspergillus awamori Pkruw5, Aspergillus flavus PBDJ7, Aspergillus niger MOJ5b and Penicillium chrysogenum OBDJ1.They were used for solid state fermentation using rice bran, soy bean and wheat bran for phytase production. The optimized conditions for phytase production were: 40ºC temperature, 5.5 pH, 1% w/w fructose and 0.5% w/w yeast extract by both Aspergillus niger PKruw7 and Aspergillus flavus PBDJ7, 40ºC, 4.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus awamori Pkruw5, 25ºC, 6.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus niger MOJ5b and 40ºC, 4.5 pH, 1% w/w sucrose and 0.5% w/w (NH4) 2SO4: Penicillium chrysogenum OBDJ1with incubation period of 120 hours optimal for all the isolates. Maximum phytase production from optimized culture conditions include; incubation period of 5 days, temperature of 40°C, pH of 4.5 to 6.5, fructose (1% w/w), yeast extract and ammonium nitrate (0.5% w/w). Phytase can be applied in animal feed to enhance digestibility and nutrient availability.Item Isolation and screening of phytase-producing fungi for phytase production by solid state fermentation using agro wastes(Plovdiv University Press, 2025) Afolabi, F. T.; Atunwa S. O.Phytases are phosphatase enzymes that catalyze the hydrolysis of phytic acid and its salts. This study aimed to isolate and screen for phytase-producing fungi from cereals, fruits, palm kernel cake and soil samples by solid state fermentation. Isolation and identification was done using standard methods. The fungal isolates were screened for phytase production using phytase screening medium (PSM) agar. The isolates with the highest and consistent zone of hydrolysis were used. Eighty seven (87) fungal isolates were obtained while eighteen showed consistent zone of hydrolysis. These were screened to five (5) isolates: Aspergillus niger PKruw7, Aspergillus awamori Pkruw5, Aspergillus flavus PBDJ7, Aspergillus niger MOJ5b and Penicillium chrysogenum OBDJ1.They were used for solid state fermentation using rice bran, soy bean and wheat bran for phytase production. The optimized conditions for phytase production were: 40ºC temperature, 5.5 pH, 1% w/w fructose and 0.5% w/w yeast extract by both Aspergillus niger PKruw7 and Aspergillus flavus PBDJ7, 40ºC, 4.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus awamori Pkruw5, 25ºC, 6.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus niger MOJ5b and 40ºC, 4.5 pH, 1% w/w sucrose and 0.5% w/w (NH4) 2SO4: Penicillium chrysogenum OBDJ1with incubation period of 120 hours optimal for all the isolates. Maximum phytase production from optimized culture conditions include; incubation period of 5 days, temperature of 40°C, pH of 4.5 to 6.5, fructose (1% w/w), yeast extract and ammonium nitrate (0.5% w/w). Phytase can be applied in animal feed to enhance digestibility and nutrient availability.Item Isolation and screening of phytate-degrading yeasts from cereals(Federal University Dutsin-Ma, 2025) Afolabi, F. T.; Gyegweh K. T.Application of phytase (myo-inositol hexakisphosphate phosphohydrolase) to catalyze the release of phosphate from phytates contained on grain-based feed has been used widely. This study was carried out to isolate, identify, screen and produce yeast phytase from cereals using submerged fermentation. Two hundred and twenty seven (227) yeast isolates were obtained from maize, sorghum and millet and identified based on various characteristics such as colony morphology, microscopy, biochemical tests, sugar fermentation tests and molecular analysis. The isolates were then screened for phytase production by growing them on Phytase Screening Medium (PSM) and observing the formation of a clear zone around their colonies, indicating their ability to degrade phytate. It was found that yeast species such as Pichia membranefaciens, Meyerozyma guilliermondii SWS81, Candida krusei, M. guilliermondii M122, Pichia fermentans, M. guilliermondii WM226 and Schwanniomyces occidentalis, were capable of phytate degradation. M. guilliermondii M122, M. guilliermondii SWS81, and M. guilliermondii WM226 with higher solubilizing indices (4.52 mm, 3.64 mm and 5.14 mm respectively) were selected for production and assay. The results showed that crude enzymes from these yeast strains had phytase activity ranging from 44.70 U/mL to 97.70 U/mL, making them potential supplements for animal feeds to improve nutritional status and combat environmental phosphorus pollution.Item Isolation and screening of phytate-degrading yeasts from cereals(Federal University Dutsin-Ma, 2025) Afolabi, F. T.; Gyegweh K. T.Application of phytase (myo-inositol hexakisphosphate phosphohydrolase) to catalyze the release of phosphate from phytates contained on grain-based feed has been used widely. This study was carried out to isolate, identify, screen and produce yeast phytase from cereals using submerged fermentation. Two hundred and twenty seven (227) yeast isolates were obtained from maize, sorghum and millet and identified based on various characteristics such as colony morphology, microscopy, biochemical tests, sugar fermentation tests and molecular analysis. The isolates were then screened for phytase production by growing them on Phytase Screening Medium (PSM) and observing the formation of a clear zone around their colonies, indicating their ability to degrade phytate. It was found that yeast species such as Pichia membranefaciens, Meyerozyma guilliermondii SWS81, Candida krusei, M. guilliermondii M122, Pichia fermentans, M. guilliermondii WM226 and Schwanniomyces occidentalis, were capable of phytate degradation. M. guilliermondii M122, M. guilliermondii SWS81, and M. guilliermondii WM226 with higher solubilizing indices (4.52 mm, 3.64 mm and 5.14 mm respectively) were selected for production and assay. The results showed that crude enzymes from these yeast strains had phytase activity ranging from 44.70 U/mL to 97.70 U/mL, making them potential supplements for animal feeds to improve nutritional status and combat environmental phosphorus pollution.Item Isolation and screening of phytase-producing fungi for phytase production by solid state fermentation using agro wastes(Plovdiv University Press, 2025) Afolabi, F. T.; Atunwa S. O.Phytases are phosphatase enzymes that catalyze the hydrolysis of phytic acid and its salts. This study aimed to isolate and screen for phytase-producing fungi from cereals, fruits, palm kernel cake and soil samples by solid state fermentation. Isolation and identification was done using standard methods. The fungal isolates were screened for phytase production using phytase screening medium (PSM) agar. The isolates with the highest and consistent zone of hydrolysis were used. Eighty seven (87) fungal isolates were obtained while eighteen showed consistent zone of hydrolysis. These were screened to five (5) isolates: Aspergillus niger PKruw7, Aspergillus awamori Pkruw5, Aspergillus flavus PBDJ7, Aspergillus niger MOJ5b and Penicillium chrysogenum OBDJ1.They were used for solid state fermentation using rice bran, soy bean and wheat bran for phytase production. The optimized conditions for phytase production were: 40ºC temperature, 5.5 pH, 1% w/w fructose and 0.5% w/w yeast extract by both Aspergillus niger PKruw7 and Aspergillus flavus PBDJ7, 40ºC, 4.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus awamori Pkruw5, 25ºC, 6.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus niger MOJ5b and 40ºC, 4.5 pH, 1% w/w sucrose and 0.5% w/w (NH4) 2SO4: Penicillium chrysogenum OBDJ1with incubation period of 120 hours optimal for all the isolates. Maximum phytase production from optimized culture conditions include; incubation period of 5 days, temperature of 40°C, pH of 4.5 to 6.5, fructose (1% w/w), yeast extract and ammonium nitrate (0.5% w/w). Phytase can be applied in animal feed to enhance digestibility and nutrient availability.Item Isolation and screening of phytase-producing fungi for phytase production by solid state fermentation using agro wastes(Plovdiv University Press, 2025) Afolabi, F. T.; Atunwa S. O.Phytases are phosphatase enzymes that catalyze the hydrolysis of phytic acid and its salts. This study aimed to isolate and screen for phytase-producing fungi from cereals, fruits, palm kernel cake and soil samples by solid state fermentation. Isolation and identification was done using standard methods. The fungal isolates were screened for phytase production using phytase screening medium (PSM) agar. The isolates with the highest and consistent zone of hydrolysis were used. Eighty seven (87) fungal isolates were obtained while eighteen showed consistent zone of hydrolysis. These were screened to five (5) isolates: Aspergillus niger PKruw7, Aspergillus awamori Pkruw5, Aspergillus flavus PBDJ7, Aspergillus niger MOJ5b and Penicillium chrysogenum OBDJ1.They were used for solid state fermentation using rice bran, soy bean and wheat bran for phytase production. The optimized conditions for phytase production were: 40ºC temperature, 5.5 pH, 1% w/w fructose and 0.5% w/w yeast extract by both Aspergillus niger PKruw7 and Aspergillus flavus PBDJ7, 40ºC, 4.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus awamori Pkruw5, 25ºC, 6.5 pH, 1% w/w fructose and 0.5% w/w NH4NO3: Aspergillus niger MOJ5b and 40ºC, 4.5 pH, 1% w/w sucrose and 0.5% w/w (NH4) 2SO4: Penicillium chrysogenum OBDJ1with incubation period of 120 hours optimal for all the isolates. Maximum phytase production from optimized culture conditions include; incubation period of 5 days, temperature of 40°C, pH of 4.5 to 6.5, fructose (1% w/w), yeast extract and ammonium nitrate (0.5% w/w). Phytase can be applied in animal feed to enhance digestibility and nutrient availability.Item Production and optimisation of citric acid by yeasts isolated from Kola nut pod husk.(Scholars Direct, 2022) Afolabi, F. T.; Akanbi, A. A.Citric acid is an organic acid commonly used in food, pharmaceutical, chemical industries.Citric acid is a weak acid found in nearly all tissues; both in plants and animal and it is generally regarded as safe. The work aimed to obtain yeast isolates capable of citric acid production from kola nut pod waste and to know optimum conditions that favour higher citric acid production. One hundred twenty seven (127) isolates were obtained out of which 46 were selected following primary screening for production of citric acid on compounded solid media. Nine (9) of these yeasts that had the highest potential for citric acid production having the largest acid production zones after primary and secondary screening were selected. KI8 identified as Candida rugosa, KI8 identified as Pichia kudriavzevii and KF16 identified as Rhodotorula rubra using molecular methods. Three (3) isolates with the highest citric acid were used for citric acid production and optimization. Box-Benkhen design was the statistical technique used for optimization of the experimental factors. Four factors:pH, carbon source (g/L), nitrogen source (g/L) and temperature were tested as the variables affecting citric acid production using Box-Benkhen design. The results showed that pH (5.0), glucose concentration (7.5 g/L), ammonium sulphate concentration of (1.5 g/L) and temperature (30 °C) were the best conditions for the highest yield of citric acid. The yield of citric acid yield was high at 17.8 g/L under the optimized conditions. Crude citric acid (4.00 g) was crystallized from the production medium. The citric acid recovered after recrystallization was 3.10%. The recovery was 78%. Hence, citric acid production through fermentation by yeasts can greatly increase acid availability for its various industrial applications.