African Journal of
Environmental Science and Technology

  • Abbreviation: Afr. J. Environ. Sci. Technol.
  • Language: English
  • ISSN: 1996-0786
  • DOI: 10.5897/AJEST
  • Start Year: 2007
  • Published Articles: 1087

Full Length Research Paper

Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa

Iroha Okechukwu K
  • Iroha Okechukwu K
  • Department of Biochemistry, University of Nigeria, Nsukka.
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Njoku Obi U
  • Njoku Obi U
  • Department of Biochemistry, University of Nigeria, Nsukka.
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Ogugua Victor N
  • Ogugua Victor N
  • Department of Biochemistry, University of Nigeria, Nsukka.
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Okpashi Victor E.*
  • Okpashi Victor E.*
  • Department of Biochemistry, University of Nigeria, Nsukka.
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  •  Received: 17 February 2015
  •  Accepted: 25 March 2015
  •  Published: 20 May 2015

How to cite this article

APA /
Iroha Okechukwu K., Njoku Obi U., Ogugua Victor N. and Okpashi Victor E.* (2015). Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa. African Journal of Environmental Science and Technology , 9(5), 473-481.
Chicago /
Iroha Okechukwu K., Njoku Obi U., Ogugua Victor N. and Okpashi Victor E.. "Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa." African Journal of Environmental Science and Technology 9, no. 5 (2015): 473-481.
MLA /
Iroha Okechukwu K., et al. "Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa." African Journal of Environmental Science and Technology 9.5 (2015): 473-481.
DOI /
https://doi.org/10.5897/AJEST2015.1898
URL /
https://academicjournals.org/journal/AJEST/article-abstract/F85413452466

Copyright © 2023 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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