A. O. Ojokoh

Effect of Different Fermentation Methods on the Microbial and Proximate Composition of Pigeon Pea (Cajanus cajan)

E. Odion-Owase, A. O. Ojokoh & V. O. Oyetayo · Microbiology Research Journal International · 2018

Pigeon pea (Cajanus cajan) was subjected to different fermentation methods and treatments for 72 hr. The raw (control) and fermented samples were analyzed for microbial and proximate composition. The pH ranged from 6.8 to 4.5 after 72 hr fermentation. The microbial evaluation res...

Open access Research Article 10.9734/MRJI/2018/33604

Effect of Bacteriocinogenic Pediococcus pentosaceus IO1 Strain and Its Bacteriocin on Growth Performance and Intestinal Microbiota of Albino Rat

I. A. Adesina, A. O. Ojokoh & D. J. Arotupin · Microbiology Research Journal International · 2016

Aims: To study the effect of bacteriocinogenic Pediococcus pentosaceus IO1 strain and its bacteriocin on the growth performance and intestinal microbiota composition of male albino rats, using faeces as a surrogate. Place and Duration of Study: Department of Microbiology, Federal...

Open access Research Article 10.9734/BMRJ/2016/24074

Screening, Identification and Antibiotic Susceptibility Pattern of Bacteriocin-producing Lactic Acid Bacteria Isolated from Selected Traditionally Fermented Products

I. A. Adesina, A. O. Ojokoh & D. J. Arotupin · Microbiology Research Journal International · 2015

Aims: To isolate and identify bacteriocin-producing lactic acid bacteria from traditionally fermented products and determine their antibiotic susceptibility pattern. Place and Duration of Study: Department of Microbiology, Federal University of Technology, Akure, Nigeria between...

Open access Research Article 10.9734/BMRJ/2016/21427