Monitoring of marine Bacillus diversity among the bacteria community of sea water

Autor: Oguntoyinbo, FA

Publikováno v: African Journal of Biotechnology; Vol 6, No 2 (2007)

Bacillus species are ubiquitous and diverse both in the terrestrial and marine ecosystems. Efforts were made to enrich for marine Bacillus using the medium containing manganese that stimulate sporegermination an indication of manganese reduction by B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::b38322f00fa41b4542406f850118c879
https://www.ajol.info/index.php/ajb/article/view/56124

The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

Autor: Luca Settanni, Antonino Galati, Maria Crescimanno, Giancarlo Moschetti, Folarin A. Oguntoyinbo

Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b599a409d38d1d4e3bb8dca81b42fd
http://hdl.handle.net/10447/97074

Novel Siphoviridae phage PMBT4 belonging to the group b Lactobacillus delbrueckii subsp. bulgaricus phages.

Autor: Sprotte S; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Str. 1, Kiel 24103, Germany., Fagbemigun O; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Akoka, Nigeria., Brinks E; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Str. 1, Kiel 24103, Germany., Cho GS; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Str. 1, Kiel 24103, Germany., Casey E; School of Microbiology and APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland., Oguntoyinbo FA; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Akoka, Nigeria; A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, 730 River Street, Boone, NC 28608, USA., Neve H; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Str. 1, Kiel 24103, Germany., Mahony J; School of Microbiology and APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland., van Sinderen D; School of Microbiology and APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland., Franz CMAP; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Str. 1, Kiel 24103, Germany.

Publikováno v: Virus research [Virus Res] 2022 Jan 15; Vol. 308, pp. 198635. Date of Electronic Publication: 2021 Nov 19.

A review of microbes and chemical contaminants in dairy products in sub-Saharan Africa.

Autor: Akinyemi MO; Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria.; Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa., Ayeni KI; Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria., Ogunremi OR; Department of Biological Sciences, First Technical University, Ibadan, Oyo State, Nigeria., Adeleke RA; Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa., Oguntoyinbo FA; A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, North Carolina, 28608, USA., Warth B; Faculty of Chemistry, Department of Food Chemistry and Toxicology, University of Vienna, Währinger Straße 38, Vienna, 1090, Austria., Ezekiel CN; Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 Mar; Vol. 20 (2), pp. 1188-1220. Date of Electronic Publication: 2021 Jan 27.

Comparison of the microbial composition of African fermented foods using amplicon sequencing.

Autor: Diaz M; Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom. Maria.Diaz@quadram.ac.uk., Kellingray L; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom. Lee.Kellingray@quadram.ac.uk., Akinyemi N; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Nigeria., Adefiranye OO; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Nigeria., Olaonipekun AB; Consumer and Food Science Department, University of Pretoria, Pretoria, South Africa., Bayili GR; Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou, Burkina Faso., Ibezim J; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Nigeria., du Plessis AS; Consumer and Food Science Department, University of Pretoria, Pretoria, South Africa., Houngbédji M; Laboratoire de Sciences des Aliments, Université d'Abomey-Calavi, Abomey-Calavi, Benin., Kamya D; Department of Food Technology & Nutrition, Makerere University, Kampala, Uganda., Mukisa IM; Department of Food Technology & Nutrition, Makerere University, Kampala, Uganda., Mulaw G; Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, Addis Ababa, Ethiopia., Manthi Josiah S; International Crops Research Institute for Semi-arid Tropics (ICRISAT), Nairobi, Kenya., Onyango Chienjo W; Department of Food Science and Technology, The Technical University if Kenya, Nairobi, Kenya., Atter A; CSIR-Food Research Institute, Accra, Ghana., Agbemafle E; CSIR-Food Research Institute, Accra, Ghana., Annan T; CSIR-Food Research Institute, Accra, Ghana., Bernice Ackah N; CSIR-Food Research Institute, Accra, Ghana., Buys EM; Consumer and Food Science Department, University of Pretoria, Pretoria, South Africa., Joseph Hounhouigan D; Laboratoire de Sciences des Aliments, Université d'Abomey-Calavi, Abomey-Calavi, Benin., Muyanja C; Department of Food Technology & Nutrition, Makerere University, Kampala, Uganda., Nakavuma J; Department of Food Technology & Nutrition, Makerere University, Kampala, Uganda., Odeny DA; International Crops Research Institute for Semi-arid Tropics (ICRISAT), Nairobi, Kenya., Sawadogo-Lingani H; Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou, Burkina Faso., Tesfaye Tefera A; Institute of Biotechnology, Addis Ababa University, Addis Ababa, Ethiopia., Amoa-Awua W; CSIR-Food Research Institute, Accra, Ghana., Obodai M; CSIR-Food Research Institute, Accra, Ghana., Mayer MJ; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom., Oguntoyinbo FA; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Nigeria.; A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, North Carolina, USA., Narbad A; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom.

Publikováno v: Scientific reports [Sci Rep] 2019 Sep 25; Vol. 9 (1), pp. 13863. Date of Electronic Publication: 2019 Sep 25.