Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Titilayo A. Ajayeoba"'
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and p
Externí odkaz:
https://doaj.org/article/aff0e30c64b44d2eb638daccedc6c445
Autor:
Olugbenga Adekunle Olowe, Olusolabomi J. Adefioye, Titilayo A. Ajayeoba, Juliane Schiebel, Jörg Weinreich, Aamir Ali, Michał Burdukiewicz, Stefan Rödiger, Peter Schierack
Publikováno v:
Scientific African, Vol 6, Iss , Pp - (2019)
We evaluated prevalence and distribution of antibiotic resistant E. coli in three categories: animals (goats, pigs, poultry, cattle, sheep), humans (butchers, meat sellers, animal farm workers, buyers) and animal food products (milk, cheese, beef, ch
Externí odkaz:
https://doaj.org/article/7c79398a7c02473db4a45c06cb37f122
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Poly-γ-glutamic acid (γPGA) is a natural and promising biopolymer synthesized by Bacillus spp. during fermentation. This study isolated Bacillus spp. from ogi steep liquor (OSL) and lemon-ogi steep liquor (LOSL) using standard methods and determine
Externí odkaz:
https://doaj.org/article/28f1d648bb7d468091259e470b2ec3b0
Autor:
Titilayo Adenike Ajayeoba, Maria Alexandri, Dimitra Alimpoumpa, Monique Ferrary Américo, Pedro Arana-Agudelo, Violaine Athès, Surabhi Awasthi, Vasco Ariston de Carvalho Azevedo, Fernanda Alvarenga Lima Barroso, Catherine Béal, Sudhanshu S. Behera, Rémy Cachon, Gabriela Munis Campos, Rodrigo Dias de Oliveira Carvalho, Diarra Compaoré-Sérémé, Tales Fernando da Silva, Luís Cláudio Lima de Jesus, Gargi Dey, Montet Didier, Marcellin Koffi Djè, Wafaa Donia, Tahmineh Farel, Lucas Jorge da Silva Fernandes, Andria dos Santos Freitas, Rafael de Assis Gloria, Reena Gupta, Mohammad Towsif Hossain, Oluwatosin Ademola Ijabadeniyi, Vasiliki Kachrimanidou, Ankush Kerketta, Nikolaos Kopsahelis, Amenan Clémentine Kouakou-Kouamé, Juliana Guimarães Laguna, Iliada K. Lappa, Gaytri Mahajan, Justine Maïworé, Elsaadani Moez, Didier Montet, Marwen Moussa, Florent Kouadio N’guessan, Jean-Justin Essia Ngang, Omotola Folake Olagunju, Tarak C. Panda, Aikaterini Papadaki, Spiros Paramithiotis, Vishwas Patel, Chrysanthi Pateraki, Katarzyna Polanowska, Ramesh C. Ray, Joana L. Rodrigues, Lígia R. Rodrigues, Tarek Sahar, Serge Samandoulougou, Túlio Marcos Santos, Hagrétou Sawadogo-Lingani, Neha Sharma, Vibhuti Sharma, Arumugam Sundaramanickam, Fidèle Wend-Bénédo Tapsoba, Larissa Yacine Waré
Publikováno v:
Lactic Acid Bacteria as Cell Factories ISBN: 9780323919302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f5cc02e88355bf5b1aa3a9855618b53
https://doi.org/10.1016/b978-0-323-91930-2.09992-2
https://doi.org/10.1016/b978-0-323-91930-2.09992-2
Publikováno v:
Lactic Acid Bacteria as Cell Factories ISBN: 9780323919302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::252c027c95fc83e00fd184eecf4ed249
https://doi.org/10.1016/b978-0-323-91930-2.00020-1
https://doi.org/10.1016/b978-0-323-91930-2.00020-1
Publikováno v:
Folia Microbiologica. 66:293-302
Biofilm formation (BF) and production in the food processing industry (FPI) is a continual threat to food safety and quality. Various bacterial pathogens possess the ability to adhere and produce biofilms on stainless steel (SS) in the FPI due to fla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3adf8c3d8072d3895e111914515aa513
https://doi.org/10.1007/s12223-021-00864-2
https://doi.org/10.1007/s12223-021-00864-2
Publikováno v:
Annals of Microbiology. 69:777-786
Ogi is an indigenous edible fermented cereal slurry but the steep liquor is usually wasted or administered as therapeutic to suppress certain illnesses. The combination of lemon juice and ogi steep liquor (OSL) is known to possess bioactive metabolit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a76dfd4fed14aec33ca8381a0d0be2aa
https://doi.org/10.1007/s13213-019-01469-4
https://doi.org/10.1007/s13213-019-01469-4
Mycotoxigenic fungi, majorly from Aspergillus , Penicillium and Fusarium genera, contaminate agricultural commodities and have the potential to produce harmful secondary metabolites known as mycotoxins, which are detrimental to the health of humans a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed686df06c2ff2911958dffe74e4ea63
https://doi.org/10.1201/9781003176046-2
https://doi.org/10.1201/9781003176046-2
Publikováno v:
Frontiers in microbiology. 13
The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::55841e748233de915bf66693d492d4b7
https://pubmed.ncbi.nlm.nih.gov/35464919
https://pubmed.ncbi.nlm.nih.gov/35464919
Publikováno v:
Food Science and Technology ISBN: 9783110667462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e3e750608994eb874569c49cdda62d9
https://doi.org/10.1515/9783110667462-007
https://doi.org/10.1515/9783110667462-007