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3 results for Uchendu C.E..

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Optimization of Culture Conditions for Enhanced Bacteriocin Production by Lactococcus lactisMT186647 Using Response Surface Methodology
by Onwuakor C.E., Ogbulie J.N., Braide W., Ogbulie T.E., Nwokafor C.V. and Uchendu C.E.
American Journal of Microbiological Research. 2020, 8(4), 110-116. DOI: 10.12691/ajmr-8-4-1
Pub. Date: September 29, 2020Views: 11299Downloads: 18973
Lactococcus lactis MT186647 Bacteriocin optimization central composite design response surface methodology
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Combining Bambara Groundnut Protein Concentrate and Okra Mucilage Improves the Fermentation, Physical Stability and Sensory Quality of a Fermented African Breadfruit (Treculia africana) Beverage
by Onwuakor C.E., Onwuakor A.G., Ohaegbu C.G., Umeh M.N., Uzoka J.I. and Uchendu C.E.
American Journal of Food Science and Technology. 2026, 14(4), 126-139. DOI: 10.12691/ajfst-14-4-3
Pub. Date: August 09, 2026Views: 739Downloads: 1574
African breadfruit beverage lactic acid fermentation Bambara groundnut protein concentrate okra mucilage syneresis
Abstract Full Text PDF (1674 KB) Full Text HTML Full Text ePUB (1137 KB)
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Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology
by Onwuakor Chijioke E., Ogbulie Jude N., Braide Wesley, Ogbulie Tochukwu E., Nwokafor Chibuzo V. and Uchendu C.E.
American Journal of Food Science and Technology. 2021, 9(2), 30-37. DOI: 10.12691/ajfst-9-2-1
Pub. Date: May 07, 2021Views: 10887Downloads: 16423
optimization bacteriocin Pentaclethra macrophylla response surface methodology Lactobacillus fermentum
Abstract Full Text PDF (467 KB) Full Text HTML Full Text ePUB (262 KB)
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