Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Folarin A. Oguntoyinbo"'
Autor:
Olakunle Fagbemigun, Gyu-Sung Cho, Niels Rösch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 640 (2021)
Nono, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic
Externí odkaz:
https://doaj.org/article/506736f501f44baf8900e1c73194bc02
Autor:
Folarin A. Oguntoyinbo, Arjan Narbad
Publikováno v:
Journal of Functional Foods, Vol 17, Iss , Pp 621-631 (2015)
Strains of Lactobacillus plantarum were studied for starter cultures and probiotic functions with the overall aim of selecting multifunctional cultures that could bring about fermentation of cereals as well as rendering health benefits. Two L. planta
Externí odkaz:
https://doaj.org/article/def4f748801b46009f81fac896b25ea5
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by
Externí odkaz:
https://doaj.org/article/dca9a8bdc3054a9fbea37eb42590008a
Publikováno v:
Microbiology and Biotechnology Letters. 47:498-508
Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the
Autor:
Olakunle Fagbemigun, Folarin A. Oguntoyinbo, Gyu-Sung Cho, Charles M. A. P. Franz, Jennifer Mahony, Eoghan Casey, Horst Neve, Erik Brinks, Sabrina Sprotte, Douwe van Sinderen
A novel Lactobacillus delbrueckii bacteriophage PMBT4 was isolated from the Nigerian fermented milk product nono. The phage possesses a long and thin, non-contractile tail and an isometric head, indicating that it belongs to the Siphoviridae family.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb101b86854396b0b5fa7669ff14e6a4
https://hdl.handle.net/10468/12399
https://hdl.handle.net/10468/12399
Autor:
D. Joseph Hounhouigan, Adriana Salomina du Plessis, Geoffroy Romaric Bayili, Folarin A. Oguntoyinbo, Jekwu Ibezim, Lee Kellingray, Charles Muyanja, Arinola B. Olaonipekun, Evans Agbemafle, Wisdom Kofi Amoa-Awua, William Onyango Chienjo, Oyetayo Olaoluwa Adefiranye, Theophilus Annan, Nina Bernice Ackah, Guesh Mulaw, Jesca L. Nakavuma, Maria Diaz, Nwanneka Akinyemi, Anteneh Tesfaye Tefera, Hagrétou Sawadogo-Lingani, Ivan Muzira Mukisa, Arjan Narbad, Deus Kamya, Mary Obodai, Elna M. Buys, Amy Atter, Damaris Achieng Odeny, Marcel Houngbédji, Melinda J. Mayer, Samuel Manthi Josiah
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-8 (2019)
Scientific Reports
Scientific Reports
Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standar
Autor:
Gbenga Adedeji Adewumi, Babasola Adewunmi Osopale, Regina Corli Witthuhn, Folarin A. Oguntoyinbo, Oluwasegun Olalekan Kuloyo
Publikováno v:
Food Control. 99:146-157
Alicyclobacillus genus includes thermo-acidophilic, endospore-forming bacteria that cause spoilage of pasteurized fruit juice through formation of phenolic off-flavours. Effective quality control during fruit juice processing is a prerequisite and ea
Autor:
Folarin A. Oguntoyinbo, Gyu-Sung Cho, Katrin Schrader, Karlis Briviba, Claudia Cappello, Jan Kabisch, Niels Rösch, Paola Mattarelli, Charles M. A. P. Franz, Monica Marianna Modesto, Claudia Csovcsics, Elisabetta Cilli, Wilhelm Bockelmann, Horst Neve, Olakunle Fagbemigum
Publikováno v:
Journal of Microbiology and Biotechnology. 28:1834-1845
The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this s
Autor:
Gbenga Adedeji Adewumi, Folarin Anthony Oguntoyinbo, Santosh eKeisam, Wahengbam eRomi, Kumaraswamy eJeyaram
Publikováno v:
Frontiers in Microbiology, Vol 3 (2013)
In this study, bacterial composition of iru produced by natural, uncontrolled fermentation of Parkia biglobosa seeds was assessed using culture-independent method in combination with culture-based genotypic typing techniques. PCR-denaturing gradient
Externí odkaz:
https://doaj.org/article/e437330489b64befb0f0e618a1c674b5
Autor:
Rasheed Adeleke, Folarin A. Oguntoyinbo, Chibundu N. Ezekiel, Kolawole I. Ayeni, Muiz O. Akinyemi, Omotade R. Ogunremi, Benedikt Warth
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 20(2)
Animal milk types in sub-Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy products contain several microorganisms, th