Search Results - "Ogunbanwo, ST"

Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation by Adewara, O A, Ogunbanwo, S T

“…Exposure of lactic acid bacteria (LAB) and yeasts to adverse fluctuations during fermentation causes stress; consequently, microbes develop adaptive responses…”
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Virulence and toxigenicity of coagulase-negative staphylococci in Nigerian traditional fermented foods by Fowoyo, P T, Ogunbanwo, S T

“…The incidence of coagulase-negative staphylococci (CoNS) may render food unsafe, as the clinical isolates have been reported to exude virulent traits. A total…”
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Growth of Bacillus cereus isolated from some traditional condiments under different regimens by Okanlawon, B M, Ogunbanwo, ST, Okunlola, A O

“…Bacillus cereus is ubiquitous in nature and constitutes a major portion of the microbial flora of food contaminating various food samples, causing food…”
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Comparison between different bio-treatments of a hydrocarbon contaminated soil from a landfill site by Thangarajan, R, Adetutu, E M, Moore, R B, Ogunbanwo, ST, Ball, A S

“…We investigated the bio-remediation of a hydrocarbon contaminated soil pile that was slated for landfill disposal, by utilising laboratory based-soil…”
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Influence of bacteriocin in the control of Escherichia coli infection of broiler chickens in Nigeria by OGUNBANWO, S. T, SANNI, A. I, ONILUDE, A. A

“…One hundred broiler chickens were divided into four groups. Group A was untreated and challenged with E. coli 02:KH6; group B was infected and treated with…”
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Antagonistic Activities of Lactic Acid Bacteria Isolated from Nigerian Fermented Dairy Food Against Organisms Implicated in Urinary Tract Infection by Adeniyi, B.A., ., F.A. Ayeni, ., S.T. Ogunbanwo

“…Five Lactic Acid Bacteria (LAB) were isolated from different indigenous fermented dairy foods and identified as Lactobacillus fermentum, L. brevis, L…”
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Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product by OGUNBANWO, S. T, SANNI, A. I, ONILUDE, A. A

“…Quantitative determination of antimicrobial compounds produced by the Lactobacillus strains under test was carried out. L. plantarum F1 produced the highest…”
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Selection of starter cultures for the production of ugba, a fermented soup condiment by SANNI, Abiodun I, ONILUDE, A. A, FADAHUNSI, I. F, OGUNBANWO, S. T, AFOLABI, R. O

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Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria by SANNI, Abiodun I, ONILUDE, Anthony A, OGUNBANWO, Samuel T, FADAHUNSI, Ilesanmi F, AFOLABI, Rebecca O

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Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1 by Ogunbanwo, ST, Sanni, AI, Onilude, A A

“…Bacteriocin produced by Lactobacillus brevis OG1 has large spectrum of inhibition against pathogenic, food spoilage microorganisms and various Lactic acid…”
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Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1 by Ogunbanwo, ST, Sanni, AI, Onilude, A A

“…Lactobacillus plantarum F1 and L. brevis OG1 isolated from Nigerian fermented food products, produced bacteriocins that had broad spectrum of inhibition…”
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Influence of lactic cultures on the quality attributes of tsire, a West African stick meat by ONILUDE, A. A, SANNI, A. I, OLAOYE, O. A, OGUNBANWO, S. T

“…Tsire is a popular, traditionally processed West African stick meat. Two lactic acid bacteria (LAB), Pediococcus acidi-lactici and Lactobacillus plantarum were…”
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Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented food by Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T., Smith, S.I.

“…Seven Lactobacillus species each with one or more strains were isolated from various fermented cereal gruel's (ogi). They were identified as L. plantarum (3…”
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