Morphological and biochemical characterization of isolated Aspergillus niger, Saccharomyces cerevisiae and Zymomonas mobilis from local indigenous sources

Amamatu Dahiru Tambuwal; Inusa Babanladi Muhammad; Sani Alhaji; Sirajo Muhammad; Cyril Ogbiko

doi:10.30574/gscbps.2018.5.3.0147

Authors

Amamatu Dahiru Tambuwal Department of Pure and Applied Chemistry, Faculty of Science, Usmanu Danfodiyo University Sokoto, Sokoto State North Western, Nigeria.
Inusa Babanladi Muhammad Department of Pure and Applied Chemistry, Faculty of Science, Usmanu Danfodiyo University Sokoto, Sokoto State North Western, Nigeria.
Sani Alhaji Department of Pure and Applied Chemistry, Faculty of Science, Usmanu Danfodiyo University Sokoto, Sokoto State North Western, Nigeria.
Sirajo Muhammad Department of Pure and Applied Chemistry, Faculty of Science, Usmanu Danfodiyo University Sokoto, Sokoto State North Western, Nigeria.
Cyril Ogbiko Department of Pure and Applied Chemistry, Faculty of Science, Usmanu Danfodiyo University Sokoto, Sokoto State North Western, Nigeria.

DOI:

https://doi.org/10.30574/gscbps.2018.5.3.0147

Keywords:

Aspergillus niger, Characterization, Isolation, Saccharomyces cerevisiae, Zymomonas mobilis

Abstract

Rapid global population growth has increased the demand for food and energy supply from cheap and readily available indigenous sources. Fungi and bacteria species were attempted to be isolated from indigenous sources using standard procedures. The bacteria isolated from Hibiscus sabdariffa drink and Citrus aurantium were characterized and identified as Saccharomyces cerevisiae and Zymomonas mobilis respectively while the isolated fungus from maize grains was characterized and identified as Aspergillus niger. These results show the enormous potential of these local substrates for bioethanol production.

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