Production of Amylase by solid state fermentation process using the microorganism Aspergillus niger
ABSTRACT The bacteriological quality of snacks and beverages locally produced in RUGIPO were investigated using Standard Microbiological methods. The total bacterial density ranged between 36-49x103cfu/ml, the total coliform count ranged between 5-12x103 and the total yeast/mould count ranged between 6-23x103. A total of nine bacterial genera; E. Coli, Bacillu sp., Enterococcus sp., Enterobacter sp., Klebsilla sp., Proteus sp., Micrococcus sp., and Salmonella sp while a total four mould...
INTRODUCTION Agricultural microbiology is a branch of microbiology dealing with plant-associated microbes and plant and animal diseases. It also deals with the microbiology of soil fertility, such as microbial degradation of organic matter and soil nutrient transformations. Agricultural microbiology is a scientific discipline oriented to satisfy the request of new knowledge from the society, consumers and producers, needed for the exploitation of microbial resources in the main frame of agric...