CURRICULUM VITAE

I.          (a) Name:                                               Samuel Temitope OGUNBANWO

            (b) Date of birth:                                    3 February 1969

            (c) Department:                                      Microbiology

            (d) Faculty:                                            Science

            (e) College                                             Not Applicable

11

(a)               First Academic Appointment:                                                             1 February 2000

(b)               Present post (with date) Senior Lecturer                                             1 October 2008

(c)               Date of last promotion:                                                                        1 October 2008

(d)               Date last considered

(in cases where promotion was not through):                                      Not Applicable

 

III.       University Education (with dates)

            (a)        Lagos State University, Ojo, Lagos                                                      1987 – 1992

            (b)        University of Ibadan, Ibadan                                                                1995 – 1997

            (c)        University of Ibadan, Ibadan                                                                1997 – 2003

 

IV.       Academic Qualification (with dates & granting bodies)

            (a)        B.Sc. (Hons) Microbiology (Second Class Lower Division)LASU      1992

            (b)        M.Sc. Microbiology    (University of Ibadan)                                       1997

            (c)        Doctor of Philosophy (Ph.D.) Microbiology (University of Ibadan)   2003

 

V.         Professional Qualifications and Diplomas(with dates)

(i)         Member, Institute of Medical Laboratory Technology, Nigeria

            (ii)        Modular Certificates in Higher Education Pedagogy

1. Traditional & Modern Methods of Teaching & Learning in Higher

Education.                                                                                    Oct. 2003.

1. New Technologies in Teaching & Learning in Higher Education November  

  2003

1. Evaluation in Higher Education”                                                 Dec. 2003.
2. Curriculum Development in Higher Education                            Jan. 2004.
3. Guidance and Counseling in Higher Education                           Feb. 2004.
4. Empowering Students with Special Needs                                   Mar. 2004.
5. Empowering Women for Success in Higher Education               Apr. 2004.

 

VI.        Scholarship, Fellowship and Prizes (with dates) (in respect of Undergraduate and

             Postgraduate work only)                                                       

a.              Start of the new Era in Antimicrobials with Louis Pasteur Research Award-2015.   

                     

VII.     Honours, Distinctions and Membership of Learned Societies

             a         Nigeria Society for Microbiology (NSM)                                          Member

             b         Institute of Medical Laboratory Technology, Nigeria                        Member

             c         American Society for Microbiology.                                                  Member

 

VIII.

vi.        University and Departmental Duties

            (1)        Member, Departmental Examination Committee                    2000 till 2016

            (2)        Registration of Students                                                         2000 to 2010

            (3)        Students Advisor                                                                     2000 till date    

            (4)        Member, Dept. of Pharmaceutical Microbiology

                        and Clinical Pharmacy Postgraduate Committee                     September,15^TH  

              2004 till date                                                   

            (5)     Member, Faculty Board of Basic Medical Sciences                 2004/2005, 2005/2006

            (6)     Member, Faculty Time Table Committee                                2005/2006 till 2009/2010

(7)     Member, Faculty Board of Veterinary Medicine                     2007/2008,    2008/2009

            (8)     Senate Member, University of Ibadan

                     (Congregation Representative)                                                  2005 to 2009

(9)           Sub-Dean (Biological & Earth Sciences)

Faculty of Science University of Ibadan                                  August, 1^st 2010 till July 31^st 2012

Chairman, Faculty Time Table Committee                             August, 1^st 2010 till July 31^st 2012

 

(10)      Chairman, Departmental Environmental and Sanitation Committee 2005 to 20010

(11)      Coordinator, Departmental Examination Committee               2009 till 2016

(12)      Member, Departmental Postgraduate Committee                     2010 till date

(13)       Senate Member, University of Ibadan

                      (Congregation Representative)                                                 2011 to 2013

(14)      Member, Faculty Health Committee                                         2012 to date

(15)      Faculty Board of Institute of Education                                   20112\2013

(16)      Member, Departmental Finance Committee                             2011\2012, 2012/13

(17)      Coordinator, Departmental Quality Assurance Committee      2012 to 2014 

(18)       Farm User’s Committee                                                           2013/14

 

IX Research:  

My research focused in the area of food microbiology with emphasis on taxonomy of microorganisms of food origin, starter cultures selection, biopreservation, probiotic cultures and microbial genetics.

 

The taxonomy aspect of my research is aimed at identifying microorganisms using phenotypic, biochemical and molecular tools to characterize Microorganisms from different Africa fermented foods. This was to contribute in the use of starter cultures of known identities for fermented foods production (Publications 23, 24, 27, 28). Selection of starter cultures with good physiological (or excellent) and functional attributes for use in specific foods was carried out. Work done in this area indicated that Lactobacillus species in combination with Saccharomyces cerevisae can be used as starter culture to improve the nutritional content, physical properties, obtained consistency in product, reduced fermentation time, enhance sensory attributes and extend the shelf life of some fermented food resulting in transforming traditional art of fermented foods in sub-Saharan Africa to science.

 

Consumers nowadays, demand food products with fewer synthetic additives with increased safety, quality and shelf life. Biopreservation investigation in recent times carefully assessed antimicrobial compounds such as lactic acid, diacetly, hydrogen peroxide and bacteriocin produced by Lactic acid bacteria (LAB) on safety and shelf life of some foods. Thus, possible potential of use as antimicrobial retardation of food spoilage and prevented infestation of pathogens Microorganisms in foods was provided. Antifungal attributes of LAB was confirmed by research to have the potential of being effective as food-grade biopreserva­tives in combating the problem of aflatoxin contami­nation.

 

                        Probiotic cultures investigation significantly reduced clinical signs of colibacillosis and improved the growth rate of the studied birds. This indicated that bacteriocin from appropriate LAB strains could be employed for the treatment of respiratory E. coli infection. Lactic acid bacteria such as L. fermentum used as feed additive at 10⁹cfu/ml was found to be highly beneficial for growth performance and improved resistance of fish to P. aeruginosa a fish culture pathogen in Nile tilapia (Oreochromis niloticus).

 

                        Chromosomal DNA and extra chromosomal plasmid linkage of drug resistance and functional importance of Lactobacillus species isolated from ogi was investigated. Curing experiment carried out showed that some of the isolates lost their resistance to ampicillin, cotrimoxazole and streptomycin. Evidence was provided on the transfer of ampicillin resistance plasmid from L. reuteri to L. delbrueckii at frequency of 25% which indicated danger of transfer of resistance genes among probiotic microorganisms. Grouping of LAB through amplified ribosomal DNA restriction analysis (ARDRA) and sequencing of 16S rDNA was established.

 

(a)               Research completed:  

(1)         Drug resistance and bacteriocin production in Lactobacillus species isolated from ogi.

(2)         Probiotic and Biopreservation properties of Lactic acid bacteria isolated from some  

      traditional fermented foods in Nigeria.                                                                            

(3)         Influence of Lactic acid bacteria on fungal growth and aflatoxin production in ogi.

(4)         Selection of starter cultures for the production of ugba.

(5)         Production of cassava-wheat bread using Lactic acid bacteria and Yeast cultures.

(6)         Growth of Bacillus species isolated from condiments under different regimens.

(7)         Bio-detoxication of aflatoxin in artificially contaminated maize.

(8)         Antagonistic activity of Lactic acid bacteria isolated from salad vegetables.

(9)         Evaluation of probiotics for growth enhancement and immunomodulation of Nile tilapia and

      African catfish.

 

(b)                 Research in progress:

 

(1)          A quantitative and qualitative comparison of extracellular polysaccharide (EPS) yields by

Lactic acid bacteria isolated from milk and fermented milk products in South-West Nigeria. This study started in 2010. The current research assesses mutant strains of LAB with enhanced capacity for economic production of exopolysaccharides. Application of the EPS⁺ mutant   strains in the production of some fermented milk products (cheese and yogurt), the haematological and immunomodulating potential of LAB EPS in-vivo using Albino Rats is currently on.

 

(2)          Synergistic effect of Lactic Acid Bacteria (LAB) and yeast as starter cultures for the production of fermented infant weaning food.

 

(3)          Diversity and molecular characterization of Vibrio species from seafoods in Lagos state. The research aims at isolation and molecular characterization of vibrios from the various seafoods. Effect of season on the prevalence and distribution of Vibrio species from seafoods will be carried out. The work will elucidate the antibiotic susceptibility profiles, Minimum inhibitory concentration and Minimum bacterial concentration of the isolated Vibrio species. The use of an already identified Lactobacillus species as a probiotics on the identified clinical Vibrio species will equally be carried out. This study started 2011.

 

(4)          Stress responses of Yeasts and Lactic acid bacteria isolated from some selected African fermented foods:  Exposure of LAB and yeasts to multiple environmental stresses (low and high temperature, low pH, high osmotic pressure, nutrient starvation and oxidation) can cause loss or reduction of bacterial viability, reproducibility, as well as organoleptic and fermentative qualities, leading to inconsistencies in the production of fermented foods especially from one producer to the other. It is essential to know not only which conditions are favourable or detrimental for the life of LAB and yeasts but also which mechanisms permit their survival and metabolic activities. The research aims at determine the physiological and proteomic responses of identified LAB and yeasts to stress conditions.

 

(c)     Dissertations and Thesis:

 (1)    Bacterial flora of three soil types in L.A.S.U. B.Sc. project of Lagos State University

          July,1992; 85p.

 

             (2)    Drug resistance and bacteriocin production in Lactobacillus species isolated from Ogi  

                     fermented cereal gruel. M.Sc. project, University of Ibadan, Ibadan, September 1997; 102p.

 

(3)     Probiotic and Biopreservation Properties of Lactic acid bacterial Isolated from some traditional  

  fermented foods in Nigeria. Ph.D. Thesis, University of Ibadan, Ibadan, July, 2003; 229p.

 

X Publications:           

 

1. Sanni, A. I., Onilude, A. A., Ogunbanwo, S. T. and Smith, S. I. (1999). Antagonistic  

                            activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous

                            fermented food. Journal of Basic Microbiology 39: 189 – 195.

 

1. Onilude, A. A. Sanni, A. I. and Ogunbanwo, S. T. (1999). Drug resistance plasmids in Lactobacillus spp isolated from ogi a Nigerian fermented cereal food. Nigerian Journal of Science 33: 299 – 308.

 

1. Sanni, A. I., Onilude A. A., Ogunbanwo, S. T. and Fadahunsi, I. F. (2002). Growth and acid production of Lactic acid bacteria in cowpea milk. Research Communications in Microbiology 1: 40 – 45.

 

1.  Sanni, A. I., Onilude, A. A., Fadahunsi, I. F. and Ogunbanwo S. T.  (2002) Microbiology and Amino acid composition of Sekete Beer. Research Communications in Microbiology 1(1): 29 – 35.

 

1. Sanni, A. I, Onilude A. A., Ogunbanwo, S. T., Fadahunsi, I. F. and Afolabi, R. O. (2002) Production of exopolysaccharides by Lactic acid bacteria isolated from traditional fermented foods in Nigeria. European food Research and Technology 214: 405 – 407.

 

1. Sanni, A. I., Onilude, A. A. Fadahunsi I. F., Ogunbanwo S. T. and Afolabi R. O. (2002). Selection of starter cultures for the production of ugba, a fermented soup condiment. European food Research and Technology 215: 176 – 180.        

 

1. Aderolu, A. Z., Iyayi, E. A. and Ogunbanwo, S. T. (2002). Nutritional Status of palm kernel meal inoculated with Trichoderma harzanium. Tropical Jounal of Animal Science 5: 30 – 108.

 

1. Onilude, A. A. Sanni, A. I., Olaoye, O. A. and Ogunbanwo, S. T. (2002). Influence of lactic cultures on the quality attributes of tsire a West African stick meat. World Journal of Microbiology and Biotechnology. 18: 615 – 619.

 

9        Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2003). Influence of cultural conditions on the    production of bacteriocins by Lactobacillus brevis OGI. African Journal of Biotechnology 2: 179 – 184.

 

10    Ogunbanwo, S. T., Sanni, A. I. and Onilude A. A. (2003).  Characterization of bacteriocin      produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology 2: 219 – 227.

 

11    Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2004). Influence of bacteriocin in the control of   Escherichia coli infection of broiler chickens in Nigeria. World Journal of Microbiology and Biotechnology 20: 51 – 56.

 

12    Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2004). Effect of bacteriocinogenic Lactobacillus spp on the shelf life of fufu, a traditional fermented cassava product. World Journal of Microbiology and Biotechnology 20: 57 – 63.

 

13    Ogunbanwo, S. T. (2005). Functional properties of Lactic acid bacteria isolated from ogi and fufu, two Nigerian fermented foods. Advances in food Sciences. 27: 14-21.

 

14    Ogunbanwo, S.T., Enitan, A.M., Emeya, P. and Okanlawon, B.M. (2005). Influence of Lactic acid     bacteria on fungal growth and aflatoxin production in ogi, an indigenous fermented food. Advances in food Sciences 27:189-194.

 

15     Adeniyi, B.A., Ayeni, F.A. and Ogunbanwo, S.T. (2006). Antagonistic activities of Lactic acid Bacteria isolated from Nigerian fermented Dairy food against organisms implicated in urinary tract infection. Biotechnology 5: 183-188.

 

     16.  Ogunbanwo, S. T., Faparusi, F. T. and Sanni, A. I. (2006). Influence of Lactobacillus

                              species and their metabolites on methicillin resistant Staphylococcus species isolated from

                              food samples. Nigerian Journal of Microbiology 20:1018-1025.

 

                        17.  Ologhobo, A.D., Adebiyi, O.A. and Ogunbanwo, S.T. (2006). Effect of Aspergillus

                               niger biodegradation on the nutritional potentials of cowpea seedhulls subjected to

                               different physical treatments. Journal of Agriculture, Forestry and the Social Sciences

                               (JOAFSS), 4: 150-159. 

 

         18.  Ogunbanwo, S.T., Adebayo, A. A., Ayodele, M. A., Okanlawon, B. M. and Edema,

                M.O. (2008).Effect of Lactic acid bacteria and Saccharomyces cerevisae co-cultures used

                as starters on the nutritional contents and shelf life of cassava-wheat bread. Journal of   

                Applied Biosciences 12:612-622.

 

                   19. Ogunbanwo, S.T. and Okanlawon, B.M. (2008). Bio-preservative activities of  

                          Lactobacillus acidophilus U1 during fermentation of fresh minced goat meat. Journal of

                          Applied Biosciences 12: 650-656. 

 

                   20.  Ogunbanwo, S.T. and Okanlawon, B.M. (2009). Influence of nutrients utilization and  

                          cultivation conditions on the production of lactic acid by homolactic fermenters.

                          Biotechnology 8: 107- 113.

 

                  21.  Ayeni, F.A., Adeniyi, B.A., Ogunbanwo, S.T., Tabasco, R., Paarup, T., Pelaez, C. and

                         Requena. T. (2009). Inhibition of uropathogens by lactic acid bacteria isolated from dairy

                         foods and cow’s intestine in Western Nigeria. Archives of Microbiology 191: 639-648.

 

                     22. Okanlawon, B. M., Ogunbanwo, S. T. and Okunlola, A. O. (2010). Growth of Bacillus cereus isolated from some traditional condiments under different regimens. African Journal of Biotechnology 8: 2129-2135. 

 

                  23.  Adeniyi B., Iveren, D. and Ogunbanwo, S. T. (2009). Antibacterial activity of

                         lactic acid bacteria isolated from salad vegetables. Ethiopian Pharmaceutical Journal 27:

                         83- 90.

 

                 24   Oluwafemi F., Kumar, M., Ranajit, B., Ogunbanwo S.T. and Ayanwande

                        K. B. (2010). Bio-detoxification of aflatoxin B1 in artificially contaminated maize

                        grains using lactic acid bacteria  Toxin Reviews, 29: 115–122.

 

                 25. Fowoyo, P. T.   and Ogunbanwo, S. T.  (2010). Phenotypic diversity of lactic acid

           bacteria isolated from Massa, a fermented maize dough African Journal of Microbiology  

           Research 4:  2682-2691.

 

               26.   Oladele, A. C., Deji-Agboola, A. M. and Ogunbanwo, S.T. (2010). Antibacterial Activity of

                       Lactic Acid Bacteria Isolated from Healthy Human Vagina against Sexually Transmitted

                       Disease Organisms. Ethiopian Pharmaceutical Journal 28, 1-11.

 

               27.  Ayeni, F. A., Adeniyi, B. A., Ogunbanwo, S. T., Nader-Macias, M.E.

                      and Ruas-Madiedo, P. (2011). Survival of Weissella confusa and Lactobacillus paracasei

                      strains in fermented milks under cold storage and after freeze-drying Milchwissenschaft 66: 61-64.

 

               28. Folorunsho S.B, Ajani E.K and Ogunbanwo S.T. (2011). Use of Lactic acid bacteria as

                     probiotic for promoting growth and nutrient utilization in Nile Tilap Oreochromis niloticus

                     African Journal of Livestock Extension 9: 55-64.

 

               29.Ogunbanwo, S.T. Fadahunsi, I. F.  Melikam Ezinne S. and Jonathan, S.G.(2011). Effects of

                    Diet Supplementation with Co-Inoculated Cowpea Tempeh on Performance, Blood Chemistry

                    and Organ Characteristics of Rats. Journal of Science Research, 11 (1): 127-133.

 

               30.Adegoke C. Oladele, Deji-Agboola A. Mopelola and Temitope S. Ogunbanwo (2011).

                   Prevalence of multi-drug resistant pathogen isolated from high vaginal swab in Nigeria. African

                   Journal of Microbiology Research Vol. 5(26): 4577-4582.

 

31.Ogunbanwo Samuel Temitope and Ogunsanya Bashirat Taiyese (2012).  Quality assessment of ‘oti-oka’ like beverage produced from pearl millet Journal of Applied Biosciences 51: 3608–

                     3617.

 

32.Bello O S, Olaifa F E, Emikpe B O and Ogunbanwo S. T. (2012).The effect of Walnut (Tetracarpidium Conophorum) Leaf and Onion (Allium Cepa) Bulb residues on the Tissue Bacteriological changes of Clarias gariepinus Juveniles Bull. Anim. Hlth. Prod. Afr 60. 205 – 212.

 

33.Ogunbanwo S.T, Uzokwe F, Emikpe B.O, Oni L.O, Adegoke C.O. (2012). Prevelence and characterization of antibiotic resistance Enterococci from human with dental plague. Life Sci J; 9(1s): 57-67.

 

34.Adewara, A. O and Ogunbanwo S. T. (2013) Effects of processing variables on the production of ‘Burukutu’, A Nigerian Fermented Beverage Nature and Science; 11(1): 16-28.

.

35.Ogunbanwo S. T., Sado Azinat, Adeniji Olufunke and Fadahunsi I.F. (2013). Microbiological And Nutritional Evaluation of Water Melon Juice (Citrullus lanatus). Academia Arena 5(3): 36-41.

 

36.Bello O. S. Olaifa F. E. Emikpe B. O. and Ogunbanwo S. T. (2013). Potentials of walnut (Tetracarpidium conophorum Mull. Arg) leaf and onion (Allium cepa Linn) bulb extracts as antimicrobial agents for fish. Africa journal of Microbiology Research, 7(19): 2027-2033.

 

37. Chigozie Oramadike and Samuel Temitope Ogunbanwo (2014).  Incidence of Vibrio species in seafood samples collected from Lagos Lagoon, Nigeria. American Journal of Food Science and Nutrition; 1(5): 76-82.

 

38.Oyedele Adedayo Omowumi and Ogunbanwo Temitope Samuel (2014). Antifungal activities of Bacillus subtilis isolated from some condiment and soil. African Journal of Microbiology Research 8 (18): 1841-1849

 

39.Ogunbanwo, S.T., Fadahunsi, I. F. and Molokwu Anwuli Jennifer (2014). Thermal stability of Lactic acid bacteria metabolites and its application in preservation of Tomato pastes. Malaysian Journal of Microbiology, 10 (1): 15-23.  

 

40.Ogunbanwo S. T., Oloketuyi Sandra F. and Adegoke C.O. (2015). Potency of Bacteriocin Porduced by Enterococcus species isolated from Wara a Nigerian White Soft Unripened Cheese against Pathogenic Organisms. Journal of Antimicrobials. Photon 130: 382-390.

 

41.Chigozie Oramadike and Samuel Temitope Ogunbanwo (2015). Prevalence and antimicrobial susceptibility of Vibrio parahaemolyticus isolated from seafoods in Lagos Lagoon Nigeria. Cogent Food & Agriculture 1: 1-10.

 

 

Ten publications which best reflect my contribution to Scholarship and Research

 

1. 1.                  Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2003). Influence of Cultural Conditions on the

      production of bacteriocins by Lactobacillus brevis OG1 African Journal of Biotechnology 2: 179

      – 184.

 

           The paper reported that Bacteriocin produced by Lactobacillus brevis OG1 showed high spectrum of inhibition against pathogenic and food spoilage microorganisms.  The optimal production factors were determined.  The information provided in the paper will be useful for a small-scale industrial production of the Bacteriocin for food preservation.

 

1. 2.                  Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2003).  Characterization of bacteriocin

produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology  2: 219 – 227.

 

           Characterization of bacteriocins produced by L. plantarum F1 and L. brevis OGI was reported for the first time.  The paper suggested that these strains could be used as starter cultures for traditional fermented foods, with a view to improving the hygiene and safety of the food products so produced.

 

1. 3.      Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2004). Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product. World Journal of Microbiology and Biotechnology  20: 57 – 63. 

 

            Mixed starter cultures of Lactobacillus strains were used for production of fufu.  The shelf life of fufu so produced showed a relative improvement over traditionally produced fufu by extending its shelf life from 6 days to 13 days. Bacteriocin is protein in nature and could improve the nutritional property of fufu so produced.

 

     4.    Ogunbanwo, S. T., Sanni, A. I. and Onilude, A. A. (2004). Influence of bacteriocin in the control of Escherichia coli infection of broiler chickens in Nigeria. World Journal of Microbiology and Biotechnology 20: 51 – 56.

 

            This paper provided evidence of the potential probiotic therapeutic efficacy of bacteriocin from L. plantarum F1 in the control of E. coli infection in broiler chickens.  The paper suggested that the use of bacteriocin from appropriate Lactic acid bacteria strain could be employed for the treatment of respiratory E. coli infection.

 

1. Ogunbanwo, S. T. (2005). Functional properties of Lactic acid bacteria isolated from ogi and fufu,

      two Nigerian fermented foods. Advances in food Sciences.27: 14-21.

 

           The paper reported the distribution of Lactic acid bacteria in ogi and fufu, their tolerance to bile salt, survival in acidic environment and production of antimicrobial compounds such as lactic acid, diacetyl, hydrogen peroxide and bacteriocin. The work provided information on their possible use as starter in food production.

 

1. 6.         Ogunbanwo, S.T., Enitan, A.M, Emeya, P. and Okanlawon, B.M. (2005). Influence of Lactic acid bacteria on fungal growth and aflatoxin production in ogi, an indigenous fermented food. Advances in food Sciences 27: 189-194.

 

Antagonistic activity of lactic acid bacteria against some fungal isolates was reported. Overlay    method was observed to be a better procedure with very strong antagonistic activities compared with agar well diffusion method. L. plantarum K1 was found to posses the potential of being effective as food-grade biopreserva­tives for combating the problem of aflatoxin contami­nation. This offers great bio-detoxification potential in food and feed industries. However, complete eradication of aflatoxin contamination was unattained.

 

1. 7.       Ogunbanwo, S.T. and Okanlawon, B.M. (2006). Microbial and sensory changes during the cold storage of chicken meat treated with bacteriocin from Lactobacillus brevis OG1. Pakistan Journal of  Nutrition 5: 601-605.

              

The introduction of bacteriocinogenic L. acidophilus U1 in food as starter culture was carried out. This prevented proliferation of pathogenic and spoilage microorganisms which might cause deterioration of meat exposed to high temperature in storage.   This could extend the shelf life of meat products.

 

       8.  Ogunbanwo, S. T. Faparusi, F. T., and Sanni, A. I. (2006). Influence of Lactobacillus species and their metabolites on methicillin resistant Staphylococcus species isolated from food samples. Nigerian Journal of Microbiology 20: 1018-1025.

 

In this paper peptides producing Lactobacillus species had antagonistic activity against methicillin resistant Staphylococcus species isolated from food samples and can be used as biopreservative and probiotic for treatment/eradication of the occurrence or incidence of methicillin resistant Staphylococcus species.

 

       9. Ogunbanwo,  S.T., Adebayo, A. A., Ayodele, M.A., Okanlawon, B.M. and Edema, M.O. (2008). Effect of Lactic acid bacteria and Saccharomyces cerevisae co-cultures used as starters on the nutritional contents and shelf life of cassava-wheat bread. Journal of Applied Biosciences 12: 612-622.

 

The effects of use of lactic acid bacteria and yeast as co-cultures starters on the nutritional content, physical properties and shelf life of bread was investigated. Bread produced using combination of L. brevis and Saccharomyces cerevisae as starter culture had increased protein content and prolong shelf life. LAB isolates studied produced metabolites that were antagonistic to bread spoilage mould.

 

      10. Ogunbanwo, S.T. and Okanlawon, B.M. (2009). Influence of nutrients utilization and cultivation      

             conditions on the production of lactic acid by homolactic fermenters. Biotechnology 8: 107-113.

 

This study tried to improved lactic acid yield by favoring higher cell mass formation at Temperature of 40^oC with initial pH of 5.5 in constituted MRS broth with 6% carbon concentration of D- glucose and 4% nitrogen concentration of yeast extract fermented for 48 hours.

 

 

 

Research Focus

 

My research is centered on the following areas: food and health, food fermentations, biotechnology of food-related lactic acid Bacteria and food safety.

More specifically, the individual research topics in which I am actively engaged include:

 

(i)                    Probiotic cultures: The use of live microorganisms such as Lactic acid bacteria, Bifidobacteria, Yeasts and Bacilli to confer health benefit on the host.

 

(ii)              Biopreservation of foods using lactic acid bacteria cultures and Metabolites such as lactic acid, diacetyl, hydrogen peroxide and bacteriocin to extend shelf life and enhanced safety of food products. The combined use of antimicrobial compounds of microbial origin to inhibit pathogens and spoilage bacteria and fungi.

 

(iii)            Development of starter cultures for food fermentation industry which display enhanced technology, physiological and functional attributes. A culture of microorganisms, usually bacterial or fungal strains that are either pure or mixed, is used to initiate a fermentation process with the aim of improved product development, to obtain consistency in product, to extend shelf life , to reduced fermentation time and enhance sensory attributes. It can be obtained through back-slopping. The microorganisms are selected for their ability to produce lactic acid and other inhibitory compounds to prevent spoilage, produce metabolites that give desirable flavors, or produce enzymes that mature the product.

 

(iv)             Plasmid biology of lactic acid bacteria and Microbial genetics: This is to determine Morphology, metabolism, antibiotic and drug resistance, and virtually all other microbial characteristics/traits. This information is stored in macromolecules called nucleic acids that are passed on from generation to generation. Explorations of microbial genome in detail by examining how it directs drug resistance, how it is affected by mutation, and how it is transferred from one microbe to another.   

 

           (g) Technical Reports and Monographs                                                                     Nil  

 

XI Major Conferences Attended with Papers Read (in the last 5 years)

 

1. 29^th Annual Conference, Nigerian Society for Microbiology, 6^th -10^th November,           

2005(Influence of Lactobacillus species and their metabolites on methicillin resistant Staphylococcus species isolated from food samples). At University of Agriculture, Abeokuta, Ogun State, Nigeria.

1. 35^th Annual Conference of Science Association of Nigeria 2012, , 26^th -30^th August 2012,           

2011, (Quality assessment of ‘Oti-oka’ like beverage produced from pearl millet). At ……

1. Workshop on Application of Atomic Absorption Spectrophotometry, Fourier Transform Infra-red

            Spectrometry and High Performance Liquid Chromatography, 18^th – 22^nd February 2013. At

            Multidisciplinary central research laboratory, University of Ibadan, Ibadan, Nigeria.

1. International Conference on Science and Sustainable Development in Nigeria with the theme ‘Scientific research and sustainable development in Nigeria’ 13^th – 17^th May 2013(Inhibitory effect of Lactic acid bacteria and organic acid against Pseudomonas species isolated from fermented milk products in Nigeria). At University of Ibadan, Ibadan, Nigeria.

_______________________

S. T. Ogunbanwo (Ph.D.)    

Dept. of Microbiology,

University of Ibadan, Ibadan, Nigeria.                  

 

 

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