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PUBLICATION, JANUARY, 2014. The Bioscientist. Vol. 2

The Bioscientist: Vol. 2 (1): 8-16, January 2014
Available online at http://www.bioscientistjournal.com
Richard, 2014. Page 8


Richard Nnamdi Okagbue.
1Department of Microbiology, Kogi State University, Anyigba
*Corresponding author email: richardokagbue@yahoo.com

ABSTRACT (Download PDF )

In Nigeria’s current development efforts, microscopic life forms, collectively termed
microbes or microorganisms, have not been accorded due status as natural resources, like
economic plants and livestock. This is evident from the fact that hardly any efforts have
been made to conserve indigenous microorganisms by establishing microbial Culture
Collections equipped with facilities similar to those of countries that have continued to
harness economic potentials of microorganisms. Also, interest in commercializing
indigenous microbial processes beginning with Nigeria’s diverse and culturally accepted
fermentations associated with production of traditional foods and beverages, seems to be
minimal in Government and business establishments. The current situation is likely to
limit interest towards application of microorganisms to higher levels of biotechnology
such as environmental bioremediation and genetic engineering. Nigeria should endeavour
to emulate Southern Africa that has attained a very high standard in harnessing the
potentials of microorganisms; among other things, traditional beer production in that
African region, has been commercialized to a level comparable to that of western lager
beers, and at least one MIRCEN (microbiological resource centre) has been established in
South Africa.

Keywords:Microbes, natural resources, microbial culture, microbiological resource centre

© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,

P. M. B. 5025 Awka, Nigeria.

email: thebioscientist@unizik.edu.ng

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