Department of Biological Sciences
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Browsing Department of Biological Sciences by Subject "Fermentation"
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Item Applications of Microbial Proteases: A Review(Journal of Multidisciplinary Sciences: MIKAILALSYS, 2026-03-08) Fasiku, Samuel Adedayo; Afolabi, Femi Johnson; Odeyale, Christiana IfyMicrobial proteases have attracted increasing attention as eco-friendly biocatalysts because of their broad functional versatility and advantages over proteases derived from plants and animals. This review examines the major sources, classification, production methods, and sectoral applications of microbial proteases. Produced by bacteria, actinomycetes, and fungi, microbial proteases are classified according to optimum pH range, catalytic mechanism, and site of action, and are commonly generated through submerged and solid-state fermentation. The review shows that these enzymes have diverse industrial applications in detergent, leather and tanning, food and dairy, brewing and beverage processing, and textile production. In medical and pharmaceutical contexts, microbial proteases are applied in wound debridement and healing, antimicrobial and antibiofilm activities, drug development, diagnostics, and therapeutic interventions. In agriculture, they support animal feed supplementation by improving protein digestion and function as biological control agents by disrupting pathogen attachment, penetration, and colonization of plant tissues. In the environmental sector, their applications include waste management, bioremediation, and the recycling of keratinous and other protein-rich wastes. Overall, this review underscores the wide-ranging utility of microbial proteases across industrial, medical, agricultural, and environmental sectors, highlighting their potential as sustainable biological agents for diverse biotechnological applications.Item PRODUCTION AND CHARACTERISATION OF L-ASPARAGINASE FROM Priestia megaterium GAFA(2026-02-20) Fasiku Samuel Adedayo; Oladunni Atilade Amos; Okpala Gift Chimamaka; Fasiku Taiwo Bukola; Afolabi Femi JohnsonL-asparaginase is an enzyme used to treat acute lymphoblastic leukaemia due to its ability to break downexternal L-asparagine necessary for the growth of cancer cells. This work investigated the optimisation of Lasparaginase production and the effect of various factors on the activities of the produced enzyme. An Lasparaginase-producing bacterium collected from the Department of Microbiology and Biotechnology Laboratory was identified using 16S rRNA. The production of L-asparaginase was optimised using Response Surface Methodology (RSM), and the experimental design was validated. The effect of environmental factors on L-asparaginase was determined. The L-asparagine-producing bacterium was identified as Priestia megaterium GAFA with an accession number PP390497. Optimal production (10594.1 U/mL) was validated using glucose as a carbon source, L-asparaginase only as a nitrogen source, fermented at pH 7.76 for 73 hours with an inoculum load of 7.7%. The Ca²⁺ ion significantly increased L-asparaginase activity by 76% compared with the control at p<0.05. The enzyme was active over a wide pH range (4–8), with maximum activity at pH 6.0. The highest activity was observed at 60 °C after 1 hour of incubation. The production of L-asparaginase by Priestia megaterium GAFA was optimised, and environmental factors influenced its activity.Item Production of Bioethanol from Spontaneous Fermentation of Palm Oil Mill Effluent (POME).(Science Publications, 2013-01-01) Wakil, Fasiku, Samuel Adedayo Sherifah Monilola; Adelabu, Onilude, Anthony Abiodun Adebola BlessingThe feasibility of bioethanol production from spontaneous fermentation of palm oil mill effluent was carried out. Cooled POME (1.5L) was allowed to ferment spontaneously for 21 days for analysis of microbial quality, free fatty acid, lipase activity and ethanol contents. Effect of pH and supplementation on ethanol and other parameters were also determined every 3 days for 21 days. Ethanol content increased as the concentration of glucose increased and highest ethanol content (0.9%) was recorded at 25g/L and 30g/L of glucose in POME. Sugar cane bagasse supplementation had highest ethanol content (0.9%) at 20g/L and 30g/L thereafter decreased as its supplementation increased. Corn steep liquor supplementation did not have any effect on ethanol production from POME. Fermented POME supplemented with corn steep liquor had the highest lipase activity (0.00756μg/ml/day) and free fatty acid (2.561%) at 150ml/L. POME supplemented with 30g/L glucose and 30g/L sugar cane bagasse had the highest record of ethanol content (2.3%) at pH of 8.5 with highest free fatty acid (5.029%) at pH 6.5 on the 12th day of fermentation and highest lipase activity (0.03200μg/ml/day) was recorded at pH 6.5 on the 3rd day of fermentation. A relative high bioethanol can be produced by spontaneously fermenting POME with addition of 30g/L of glucose and 30g/L of sugar cane bagasse for 12 days at pH of 8.5.