Femi, Ayoade, Scott Fayemi, Olumide Olukanni, Tosin Ogunbiyi & Paul Oluniyi·Asian Food Science Journal·2019
Aim: The present work was aimed at ensuring the accurate taxonomic identification of the fermentation organisms previously isolated from spontaneously fermented cassava for the purpose of safety assessment and quality assurance. Study Design: Purposive sampling method was used as...
Open access
Research Article10.9734/afsj/2019/v8i229985
Lactic acid bacteria constitute one of the most abundant groups of microorganisms in most fermented food products across Nigeria. The biochemical signatures of these species make the ideal catalysts for a range of processing events with the food industry. This study was undertake...
Open access
Research Article10.9734/afsj/2019/v7i329974
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, E. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Asian Food Science Journal·2018
Aim: Using Four (4) varieties of yam (Dioscorea rotundata), namely, TDr Pepa, TDr Amila, TDr Alumaco and TDr 95/19177 differences in the types of organisms responsible for spontaneous fermentation were evaluated. The organoleptic properties of the final food products were also su...
Open access
Research Article10.9734/AFSJ/2018/44088
Aims: The variability of lactic acid bacteria (LAB) species involved in cocoa bean fermentation would cause inconsistency in the quality of cocoa. The aims of this study is to investigate the physicochemical parameters of cocoa bean fermentation in order to assess the activity an...
Open access
Research Article10.9734/ARRB/2018/42194
The probiotics especially lactic acid bacteria (LAB) are usually found in human mucous layers, dairy items and on some plant surfaces. These are assumed to be a basic part for nourishment generation and welfare conservation for human beings. There is an expanding fervor for these...
Open access
Research Article10.9734/AFSJ/2018/41026
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, O. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Annual Research & Review in Biology·2018
Aim: The present study is focused on determining if there are differences in the types of organisms responsible for spontaneous fermentation in two types of cassava food products, namely, fufu and gari, while also ensuring that the expected organoleptic properties associated with...
Open access
Research Article10.9734/ARRB/2018/40707
The development of non-dairy fermented products is fast gaining acceptability due to its unique benefits. Several factors such as storage conditions, processing methods and constituent of such products usually affect its physicochemical properties. Tigernut-milk drink fermented b...
Open access
Research Article10.9734/MRJI/2017/37698
Globally, non-dairy products are fast gaining acceptability comparable to dairy products in order to satisfy certain individuals with dietary limitations. Natural food additives such as ginger and garlic are preferable to chemically synthesized food additives and flavour enhancer...
Open access
Research Article10.9734/MRJI/2017/37699
Vaginal infections affect most females during their lifetime, with approximately 50% having two or more episodes of vaginal candidiasis. The study was conducted to assess the incidence of Candida, bacteria and Lactic acid bacteria deficiency related vaginal infections among femal...
Open access
Research Article10.9734/BMRJ/2016/27575
Aims: This study investigated the microbiological quality of commercially-prepared kunu in comparison with those prepared under laboratory conditions using two cereals, millet and sorghum, and the in vitro probiotic potential of the autochthonous lactic acid bacteria. Study Desig...
Open access
Research Article10.9734/BMRJ/2016/25403
R. B. Cuvas-Limón, Montañez Sáenz Julio, Contreras Esquivel Juan Carlos, Cruz Hernández Mario, Solange I. Mussatto & Belmares-Cerda Ruth·Annual Research & Review in Biology·2015
Providing products that beyond a high nutritional value brings health benefits to consumers is a major challenge to food industry. Functional foods, including prebiotics and probiotic as components, are the protagonists to promote these advantages. Aloe vera is a medicinal plant...
Open access
Research Article10.9734/ARRB/2016/22622
Aims: The aim of current research was the production of β-galactosidase enzyme from Lactobacillus delbruekii subsp. bulgaricus isolated form yogurt and soil samples. Study Design: Production of β-galactosidase. Place and Duration of Study: Microbiology laboratory, Department of Z...
Open access
Research Article10.9734/BMRJ/2016/18750
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 Article10.9734/BMRJ/2016/21427
Aims: Lactic acid bacteria are important organisms recognized for their fermentative ability. They produce various compounds including bacteriocins which are proteinaceous antimicrobial compounds. The purpose of this study was to evaluate the lactic acid bacterial content of ogi,...
Open access
Research Article10.9734/BMRJ/2015/13471
Aims: Lactic acid bacteria (LAB) are essential component of all natural cheese varieties, and play important roles during both cheeses producing and ripening. The objective of this study was to evaluate the effect of the combination of Exopolysaccharide-Producingstrains and resis...
Open access
Research Article10.9734/ARRB/2014/11709