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Ogunbanwo Samuel Temitope
Ogunbanwo Samuel Temitope
Professor of Food Microbiology and Biotechnology,University of Ibadan
在 mail.ui.edu.ng 的电子邮件经过验证
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引用次数
引用次数
年份
Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1
ST Ogunbanwo, AI Sanni, AA Onilude
African Journal of Biotechnology 2 (8), 219-227, 2003
5082003
Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1
ST Ogunbanwo, AI Sanni, AA Onilude
African Journal of Biotechnology 2 (7), 179-184, 2003
1902003
Bio-detoxification of aflatoxin B1 in artificially contaminated maize grains using lactic acid bacteria
OSTAKB Oluwafemi F., Kumar, M., Ranajit, B.
oxin Reviews, 115–122, 2010
92*2010
Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented food
AI Sanni, AA Onilude, ST Ogunbanwo, S, I Smith
Journal of Basic Microbiology: An International Journal on Biochemistry …, 1999
891999
Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product
ST Ogunbanwo, AI Sanni, AA Onilude
World Journal of Microbiology and Biotechnology 20 (1), 57-63, 2004
772004
Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products
O Oyedeji, ST Ogunbanwo, AA Onilude
Food and Nutrition Sciences 4 (11), 40, 2013
682013
Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow’s intestine in western Nigeria
FA Ayeni, BA Adeniyi, ST Ogunbanwo, R Tabasco, T Paarup, ...
Archives of microbiology 191 (8), 639-648, 2009
652009
Antimicrobial resistance of coagulase-negative staphylococci from Nigerian traditional fermented foods
PT Fowoyo, ST Ogunbanwo
Annals of clinical microbiology and antimicrobials 16 (1), 1-7, 2017
572017
Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria
AI Sanni, AA Onilude, ST Ogunbanwo, IF Fadahunsi, RO Afolabi
European Food Research and Technology 214 (5), 405-407, 2002
472002
Selection of starter cultures for the production of ugba, a fermented soup condiment
AI Sanni, AA Onilude, IF Fadahunsi, ST Ogunbanwo, RO Afolabi
European Food Research and Technology 215 (2), 176-180, 2002
442002
Microbiological and nutritional assessment of burukutu and pito (indigenously fermented alcoholic beverages in West Africa) during storage
IF Fadahunsi, ST Ogunbanwo, AO Fawole
Nat. Sci 11 (4), 98-103, 2013
422013
Growth of Bacillus cereus isolated from some traditional condiments under different regimens
BM Okanlawon, ST Ogunbanwo, AO Okunlola
African Journal of Biotechnology 9 (14), 2129-2135, 2010
422010
Influence of bacteriocin in the control of Escherichia coli infection of broiler chickens in Nigeria
ST Ogunbanwo, AI Sanni, AA Onilude
World Journal of Microbiology and Biotechnology 20 (1), 51-56, 2004
422004
The effect of Walnut (Tetracarpidium conophorum) leaf and Onion (Allium cepa) bulb residues on the tissue bacteriological changes of Clarias gariepinus juveniles
OS Bello, FE Olaifa, BO Emikpe, ST Ogunbanwo
382012
Antagonistic activities of lactic acid bacteria isolated from Nigerian fermented dairy food against organisms implicated in urinary tract infection
BA Adeniyi, FA Ayeni, ST Ogunbanwo
Biotechnology 5 (2), 183-188, 2006
352006
[PDF] from journalbji.com Phytochemical components and antibacterial activity of Tamarindus indica Linn. extracts against some pathogens
OV Adeniyi, FE Olaifa, BO Emikpe, ST Ogunbanwo
Biotechnology Journal International, 1-9, 2017
34*2017
Antifungal activities of Bacillus subtilis isolated from some condiments and soil
AO Oyedele, TS Ogunbanwo
Afr J Microbiol Res 8 (18), 1841-1849, 2014
342014
Influence of lactic cultures on the quality attributes of tsire, a West African stick meat
AA Onilude, AI Sanni, OA Olaoye, ST Ogunbanwo
World Journal of Microbiology and Biotechnology 18 (7), 615-619, 2002
332002
Potentials of walnut (tetracarpidium conophorum Mull. Arg) leaf and onions (allium cepa linn) bulb extracts as antimicrobial agents for fish
OS Bello, FE Olaifa, BO Emikpe, ST Ogunbanwo
Academic Journals, 2013
322013
Effects of processing variables on the production of “Burukutu”, a Nigerian fermented beverage
AO Adewara, ST Ogunbanwo
Nature and Science 11 (1), 16-28, 2013
312013
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