African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Characterization of products from sawdust biodegradation using selected microbial culture isolated from it

Lennox, Josiah A.
  • Lennox, Josiah A.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Cross River State, Nigeria.
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Asitok, A.
  • Asitok, A.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Cross River State, Nigeria.
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John, Godwin E.
  • John, Godwin E.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Cross River State, Nigeria.
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Etim, Blessing T.
  • Etim, Blessing T.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Cross River State, Nigeria.
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  •  Received: 18 June 2019
  •  Accepted: 08 August 2019
  •  Published: 30 September 2019

How to cite this article

APA /
Lennox, J. A., Asitok, A., John, G. E., & Etim, B. T. (2019). Characterization of products from sawdust biodegradation using selected microbial culture isolated from it. African Journal of Biotechnology , 18(29), 857-864.
Chicago /
Lennox, Josiah A., Asitok, A., John, Godwin E. and Etim, Blessing T.. "Characterization of products from sawdust biodegradation using selected microbial culture isolated from it." African Journal of Biotechnology 18, no. 29 (2019): 857-864.
MLA /
Lennox, et al. "Characterization of products from sawdust biodegradation using selected microbial culture isolated from it." African Journal of Biotechnology 18.29 (2019): 857-864.
DOI /
https://doi.org/10.5897/AJB2019.16895
URL /
https://academicjournals.org/journal/AJB/article-abstract/4B00BE661895

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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