Brewing is found to be one of the lucrative businesses in Nigeria. The brewer’s yeast commonly known as Saccharomyces cerevisiae is always imported and its  price affects the price of the products drastically. In this work, yeast strain was isolated from Palm Wine, identified as Saccharomyces cerevisiae and used as an alternative in beer brewing. The isolate (SPW) was seen to poses many similar characteristics of the brewer’s yeast (SCT) imported from foreign countries. The isolated and enriched yeast was employed in the laboratory for the production of beer. Results showed that both organisms failed to ferment melibiose and raffinose but fermented glucose, maltose, fructose, sucrose, and galactose. They survived at stress conditions for temperature and cell osmotic pressure in high concentration of ethanol and sugar. They showed good flocculation ability of 97%, and 82% respectively. Their percentage viability was 96.66% and 91.00% respectively with no production of hydrogen sulfide gas. The property of wort prepared for brewing was; pH of 5.82, specific gravity of 1.050 and iodine reaction showed yellow colour. After fermentation, the specific gravity was 1.001 and 1.010 for SPW and SCT respectively while alcohol content was 6.53% and 5.25% respectively. Wort was fermented at 28 ± 2oC for six days and the product beer showed apparent extract of 3.4oP and 4.8oP, Real extract of 4.8oP and 6.55oP, real degree of fermentation of 58.44% and 61.22% for SPW and SCT respectively.  Statistical analysis showed that yeast strain isolated from palm wine after enrichment had great potential when compared to brewer’s yeast strain in beer production attributes (p < 0·05).

Aim: to study the antimicrobial effects of different leaves extracts of Azadirachta indica and Bryophyllum pinnatum on Staphylococcus aureus isolated from infected wound. Study Design: This study was done to determine inhibitory effects of extracts on S. aureus isolated from infected wounds. Place and Duration of Study: General hospital Onitsha, Anambra State, Nigeria, January to March 2020. Methodology: wound swabs were collected from 30 patients with infected wound. S. aureus were isolated and identified morphologically and biochemically. The leaves were collected, identified and grinded. Extraction of the leaves were done using soxhlet method with two solvents (ethanol and water). Phytochemical compositions were analyzed using standard methods. In vitro antimicrobial effect of extracts and their combination were evaluated. Results: Phytochemical analysis of extracts showed presence of saponins, flavonoids, steroids, alkaloids, tannins, cardiac glycosides and phenols except B. pinnatum aqueous extract that showed presence of flavonoids, saponins and alkaloids. Minimum inhibitory concentration (MIC) and Minimal bactericidal concentration (MBC) were determined. Among the extracts analysed, A. indica ethanol has highest zone of inhibition against S. aureus with 20.00±0.00 mm at 1000 mg/ml concentration. B. pinnatum ethanol 10.33±0.58 mm at 1000 mg/ml, A. indica aqueous extract 13.33±2.08 mm but B. pinnatum aqueous extract has no inhibitory effect. The combination of A. indica aqueous and B. pinnatum ethanol extracts, B. pinnatum and A. indica ethanol extracts and A. indica ethanol extract and B. pinnatum aqueous extracts have inhibitory effects on S. aureus except combination of A. indica aqueous and B. pinnatum aqueous which has no inhibitory effect. The result of MIC was 500 mg/ml and the MBC showed 1000 mg/ml. Conclusion: The extracts of B. pinnatum and A. indica possess antimicrobial properties for S. aureus and the plants are available and are planted worldwide. There is also need for research on other plants with antimicrobial effects.

Processing of plant foods has been in practice over a long period of time for various reasons; ranging from optimization of product quality, such as improvement in flavour, texture, nutrient density, and bioavailability as well as reduction in viscosity, bulkiness, and antinutritional factors/toxins or for improvement of functional properties for use in other food systems. Indigenous food fermentation is one of the oldest ‘food biotechnological processes’ dependent on the biological activity of microorganisms from which the development of fermented foods is achieved in the cultural history of human beings. Mango (Mangifera indica) is a tropical fruit plant that contains high levels of nutrients, fibre, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as antioxidants and polyphenols reported to be an alternative to enhance body immunity. This study is to process fermented mango pulp flour and the effects of the period of fermentation time on the chemical composition and selected functional properties of mango pulp flours were examined. The fermentation time ranged from 0-72 h with Flour of the unfermented (0hr) Mango serving as control. Fermentation for 24hr to 72hrs significantly increased (p