African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12311

Table of Content: November 2020; 19(11)

November 2020

Role of microorganisms in biodegradation of food additive Azo dyes: A review

Food additives Azo dyes are synthetic compounds added to foods to impart color and improve their properties. Some azo dyes have been banned as food additives due to toxic, mutagenic, and carcinogenic side effects. Long exposure to foods containing azo dye leads to chronic toxicity. Some microorganisms are capable to degrade these dyes and convert them to aromatic amines. In human body, microbiota can play a vital role in...

Author(s): Fatimah Alshehrei  

November 2020

An investigation of meristem culture in Anchote [Coccinia abyssinica (Lam.) Cong.] under the influence of plant growth regulators and media strength

Considering the potential benefit of meristem culture in the mass production of quality propagation materials, an experiment was conducted to investigate meristem culture in KUWE (G1) and 223098 (G2) genotypes of anchote. Concentration levels of 6-benzylamimopurine (BAP) with and without gibberellic acid (GA3) and naphthalene acetic acid (NAA) for shoot induction while BAP and kinetin (Kn) for shoot multiplication were...

Author(s): Solomon Abate Sisay, Firew Mekbib and Endale Gebre

November 2020

Effects of inoculation with some native arbuscular mycorrhizal fungi on tomato (Solanum lycopersicum L.) growth

In Burkina Faso, tomato (Solanum lycopersicum L.) sector plays a very important socio-economic role. However, its production is confronted by many constraints, among which is the soil poverty in mineral elements such as nitrogen and available phosphorus resulting in an increase in the area of land that is sown for this crop and an increase in the use of chemical inputs. In addition, chemical inputs have shown their...

Author(s): Hadou Haro, Kadidiata Bahadio and Kadidia B. Sanon  

November 2020

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

In this study, three Bacillus subtilis (B7, B9 and B3) and one Bacillus amyloliquefaciens (I8) strains previously selected as potential starter cultures were cultivated on boiled dehulled African locust bean seeds to produce ready to use ferments. These ferments were then used to produce soumbala. The microbial load changes during ferments production were evaluated. Biochemical and microbiological characteristics of the...

Author(s): Clarisse S. Compaoré, Fidèle W. Tapsoba, Charles Parkouda, Djénéba Tamboura, Esther M.A. Traoré, Bréhima Diawara, Aly Savadogo, Lene Jespersen and Hagrétou Sawadogo-Lingani