https://tecnoscientifica.com/journal/cehe/issue/feed 2022-06-10T00:28:50+00:00 Editorial Office - Community Engagement in Higher Education editor@tecnoscientifica.com Open Journal Systems <p>The journal is intended to provide a platform for research communities from different disciplines to disseminate, exchange, and communicate all aspects related to community engagement in higher education institutions. This is a peer-reviewed, open-access journal in which researchers can actively participate in solving society's problems in all fields.</p> https://tecnoscientifica.com/journal/cehe/article/view/88 2022-05-24T23:53:53+00:00 Kuok Ho Daniel Tang daniel.tangkh@yahoo.com Tony Hadibarata hadibarata@curtin.edu.my

This study aims at isolating bacteria capable of producing lysine from decayed banana and pineapple fruits, screening the bacteria for lysine accumulation, and producing lysine in a submerged medium using active isolates. Lysine is one of the potential amino acids not synthesized biologically in the body. It is nutritionally important to man and animals and can be used to supplement food and food materials especially cereal products, to improve protein quality. The banana and pineapple fruits were purchased from 'New market' in Amorji-nike, Enugu State, a total of 10 fruits were used. Some pieces of decayed tissues from the banana and pineapple fruits were transferred by means of sterile techniques, to the nutrient agar contained in covered dishes (Petri-dishes) and incubated at room temperature. The plates were identified by biochemical tests. The bacteria isolated from the decayed banana and pineapple fruits were Pseudomonas species, Corynebacterium species, Staphylococcus aureus, Bacillus species, Escherichia coli, Acetobacter aceti, Erwinia herbicola, and Gluconobacter oxydans. Only two of these bacteria were indicated as lysine producers, and they are Bacillus spp and Acetobacter aceti.

2022-06-10T00:00:00+00:00 Copyright (c) 2022 Kuok Ho Daniel Tang, Tony Hadibarata