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Publications

      (a)  Chapters in Books Already Published

      1a. Sanni, A.I. 1992. Viruses. In Readings in Diversity of Plants. John West Publications, Lagos, Nigeria.

 

      1b. Sanni, A.I. 1992. Bacteria. In Readings in Diversity of Plants. John West Publications, Lagos, Nigeria.

 

      2.  Ogundipe, G.A.T., Lucas, E.O. and Sanni, A.I. 2005. Systematic Collection of Data. In: Methodology of Basic and Applied Research (ISBN 978-37168- -1). (Eds. A.I. Olayinka, V.O. Taiwo, A. Raji-Oyelade and I.P. Farai) Published by: The Postgraduate School, University of Ibadan, Nigeria.

 

   3.  Sanni, A.I. 2006. Some Guidelines for Writing Journal Articles in the Basic Sciences. In:

Scholarly Writing and Publication (ISBN 976-38570-6-1) (Ed. A.I.Olayinka, Adetimirin and A. Ojebode). Published by: The Postgraduate School, University of Ibadan, Nigeria.

 

  4. Sanni, A.I. and Oguntoyinbo, F.A. (2014) Diversity of Foods Involving Alkaline Fermentation. In: Handbook of Indigenous Foods Involving Alkaline Fermentation (Ed. M.J.R. Nout and P. Sarkar). Taylor and Francis Group, USA (

 

 

(b) Journal Articles

 

1. Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Amylase activities. Die Nahrung   32 (2), 159-161.

 

2.  Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Invertase activities. Die Nahrung   32 (2), 163-168.

 

3.  Sanni, A.I. and Oso, B.A. (1988). Nutritional studies on agadagidiDie Nahrung   32 (2), 169-172.

 

4.  Sanni, A. I. and Oso, B.A. (1989). The production of agadagidi, a Nigerian fermented alcoholic beverage. Die Nahrung  32 (2), 319-326.

 

5.  Sanni, A.I. (1989).  Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidi. J. Basic  Microbiology  29 (9), 617-622.

 

6.   Sanni, A.I. (1989).  Chemical studies on sekete beer. Food Chemistry. 33,187-191.

 

7.  Sanni, A.I. and Ogbonna, D.N. (1991). The production of owoh, a Nigerian fermented soup condiment from cotton seeds. Food Microbiology  8, 223 -  229.

 

8.  Sanni A.I. and Ogbonna, D.N. (1992).  Biochemical studies on owoh, a Nigerian fermented soup condiment from cotton seeds. Food Microbiology  9, 177-183.

 

9.  Sanni, A.I. (1993).  The need for process optimization of African fermented foods and beverages. Inter. Jour. of Food Microbiology 18, 85 - 95.

 

10. Sanni, A.I. (1993).   Biochemical changes during the production of okpehe, a Nigerian fermented food condiment. Chem. Microbiol.Technol Lebensm  15 (3/4), 97-100.

 

11. Sanni, A.I., Lie, E. and Lindberg, A.M. (1993). Fatty acid composition of Prosopis africana and its fermented product, okpehe. Chem. Microbiol. Technol. Lebensm   15 (3/4), 89 - 90.

 

12. Sanni, A.I., Lonner, C. (1993). Identification of yeasts isolated from Nigerian traditional alcoholic beverages. Food Microbiology   10, 517 - 523.

 

13. Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M-L and Molin, G. (1994). Starter cultures for the production of ogi, a fermented infant food from maize and sorghum. Chem. Microbiol. Technol. Lebensm  16 (1/2), 29 -33.

 

14. Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995). Phenotypically -based taxonomy using API 50 CH of Lactobacilli from Nigerian ogi, and the occurrence of starch-fermenting strains. Inter Jour. of Food Microbiology.   25, 159-168.

 

15. Sanni, A.I., Ahrne, S and Onilude, A.A. (1995). Alpha-galactosidase production by six strains of Lactobacillus plantarum isolated from diverse sources. Jour of Basic Microbiol.   35 (6), 427 - 432.

 

16.  Sanni, A.I., Fapohunda, E.M. and Onilude, A.A. (1995). Characteristic                   properties of lactic acid bacteria isolated from rumen of maradi goats.  Chem. Microbiol. Technol. Lebensm17 (3/4), 99 - 104.

 

17. Sanni, A.I., Onilude, A.A. and Mbandi, E. (1996). Production of vinegar from pineapple using starter cultures. Nig. Food Jour14, 37 - 41.

 

18.  Sanni, A.I., Onilude, A.A; and Ogundoye, D.R. (1997). Effect of bacterial                         galactosidase treatment on the nutritional status of soybean and its milk derivative. Die Nahrung- Food41 (1), 18 - 21.

 

19. Sanni, A.I. and Onilude, A.A. (1997). Effect of temperature on the ethanol tolerance of yeasts isolated from traditional alcoholic beverages. Jour. of Sci. Research 3 (1) 75 - 77.

 

20. Sanni, A.I. and Ekunsanmi, J.T. (1997). Physiological studies on osmophilic yeasts isolated from some high sugar substrates. Jour. of Sci. Research  3 (1) 61 -65.

 

21. Sanni, A.I., and Onilude, A.A. (1997). Polygalaturonase production by L. plantarum OW 14 isolated from ogi. Jour. of Sci. Research 3(1) 78 -81.

 

22. Sanni, A.I. and Onilude, A.A. (1997). Characteristics of Bacillus spp. isolated from okpehe, a fermented soup condiment from Prosopis africanaNig. Jour. Sci. 31 (1), 49 - 52.

 

23. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1998). Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean. Food Chemistry 65 (1), 35 - 39.

 

24. Sanni, A.I., Onilude, A.A. and Oguntoyinbo, F.A. (1998). Optimization of process conditions for owoh, a fermented cotton seed condiment. Adv. Food Sci. (CMTL)   20 (5/6), 163 - 167.

 

25. Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of sour maize bread using starter cultures. World J. Microbiol Biotechnol. 14 (1), 101 - 106.

 

26. Sanni, A.I., Onilude, A.A., Mulongoy, K and Ojeifo, A.A. (1998) Survival and persistence of Rhizobium strains in tropical alley cropping. Nig. Jour. Sci. 32 (1), 59 - 70.

 

27. Ekwenye, U. N. and Sanni, A. I. (1998) Characterization of yeasts isolated from fruits, honey and jam. Global Jour. of Pure & Appl. Sci. 4, 375-380.

 

28. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1999). Physico-chemical characterization of formulated infant and adult food. Lebens. Unters Forsch-A 203 (13), 221 - 224.

 

29. Sanni, A.I., Onilude, A.A. and Adeleke, E.O. (1999). Nutritional composition of lactic acid fermented cowpea milk. Lebens. Unters  Forsch-A  203 (3) 225 - 229.

 

30. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Smith, S.I. (1999). Antagonistic activity of bacteriocin produced by Lactobacillus spp. from ogi, an indigenous fermented food. J. Basic Microbiol39 (3),  189 - 195.

 

31. Sanni, A.I., Onilude, A.A. and Momoh, M.O. (1999). Selection of starters and a starter-mediated novel procedure for production of wara, a West African soft cheese. Inter. Jour. Food Sci. and Technol.  34, 325 - 333.

 

32. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F. and Afolabi, R.O. (1999). Microbial deterioration of traditional alcoholic beverages in Nigeria.  Food Research Intern.  32, 163 - 167.

 

33. Sefa-Dedeh, S., Sanni, A.I., Tetteh, G. and Sakyi-Dawson, E. (1999). Yeasts in the traditional brewing of pito in Ghana. World Jour. Microbiol. Biotechnol.  15 (5), 593 - 597.

 

34. Sanni, A.I., Onilude, A.A., Ogodo, O.O. and Fadahunsi, I.F. (1999). Production of intracellular proteinase by Lactobacillus spp. isolated from indigenous fermented foods. Nig. Jour. Sci33, 333 - 341.

 

35. 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. Nig. Jour. Sci33, 299 - 309.

 

36.  Onilude, A.A., Sanni, A.I., and Ighalo, M.I. (1999). Effect of process improvement on the physico-chemical properties of infant weaning food from composite blends of cereal and soybeans.  Plant Foods for Human Nutr. 54, 239 - 250.

 

37.  Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Effect of processing conditions on the viscosity, in vitro protein and starch digestibility of ogi-baba, a Nigerian fermented sorghum gruel .Proceedings of the International Workshop on Cowpea Processing and Utilization. January, 1999, University of Ghana, Accra, Ghana. pp. 23 – 28.

 

38.  Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Microbiological evaluation of cowpea - fortified Ghanaian fermented Maize dough. Proceedings of the International Workshop on Cowpea Processing and Utilization. January, 1999, University of Ghana, Accra, Ghana. pp. 80 - 86.

 

39.   Sanni, A.I., Ayernor, G.S and Sakyi-Dawson, E. and Sefa-Dedeh, S. (2000). Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiment. Plant Foods for Human Nutr. 55, 111-118.

 

40.  Sanni, A.I., Ohenhen, R.E. and Onilude, A.A. (2000) Production of extracellular proteinase by Lactobacillus species isolated from traditional alcoholic beverage. Nigerian Jour. of Microbiology 14 (1), 55-61.

 

41. Sanni, A.I., Asiedu, M. and Ayernor, G.S (2001). Influence of processing   conditions on the nutritive value of ogi-baba, a Nigerian fermented sorghum gruel. Plant Foods for Human Nutr. 56, 217-223.

 

42. Falegan, C.R., Arowolo, J.A., Fagbohun, E.D. and Sanni, A.I. (2001). Antimicrobial activities of Lactobacillus plantarum isolated from palm wine and burukutuAfrican Jour. of Sci. 1, 30-37.

 

43. Sanni, A.I., Morlon-Guyot, J. and Guyot J.P (2002). New efficient amylase- producing strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

 

44.  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 J. Microbiol. Biotechnol.  18, 615-619.

 

45. Oguntoyinbo, F. A., Onilude, A.A. and Sanni, A.I. (2001). Microflora and proximate composition of okpehe, a fermented condiment from Prosopis africana seeds. Adv. Food  Sci. 23, 165-170.

 

46.  Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T., Fadahunsi, I. F. and Afolabi, R.O. (2002). Production of exopolysaccharide by lactic acid bacteria isolated from traditional fermented foods in Nigeria.  Euro. Food Res. Technol   214, 405-407.

 

47. Asiedu, M and Sanni, A.I. (2002). Chemical composition and Microbiological changes during spontaneous and starter culture fermentation of Enam Ne Setaakye, a West African fermented fish-carbohydrate product.  Euro. Food Res. Technol215, 8-12.

 

48. 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. Euro. Food Res. Technol. 215 (2) 176-180.

 

49. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E and Asiedu, M. (2002). Microbiological evaluation of Ghanaian maize dough co-fermented with cowpea. Int. Jour. Food Sci. and Nutrition  53 (5), 367-373.   

 

50. Sanni, A.I., Ayernor, G.S. and Asiedu, M. (2002). Microflora and chemical composition of momoni, a Ghanaian fermented fish condiment. Jour. Food Comp. and Analysis  15 (5), 577-583.

 

51. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T. and Fadahunsi, I. F.(2003). Growth and acid production of lactic acid bacteria in cowpea milk. Research Communications in Microbiology 1(1), 40-45.

 

52. Babalola, O.O., Osir, E.O. and Sanni, A.I. (2002). Characterization of potential ethylene-producing rhizosphere bacteria of Striga-infested maize and sorghum. Afr. J. Biotechnol. 1(2) 67-69.

 

53  Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1.  Afr. J. Biotechnol. 2 (7), 179-184.

 

55. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Characterization of bacteriocin produced by Lactobacillus plantarum F1 and L. brevis OG1.  Afr. J. Biotechnol. 2 (8), 219-227.

 

56. Babalola, O.O., Osir, E.O., Sanni, A.I., Odhiambo, G.D and Bulimo, W.D. (2003). Amplification of 1-amino-cyclopropane-1-carboxylic (ACC) deaminase from plant growth promoting rhizobacteria in Striga-infested soil. Afr. J. Biotechnol  2 (6), 157-160.

 

57. 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 Food Science 1 (1) 29-35.

 

58. 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 Food Science 1 (1) 40 - 45.

 

59. 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 J. Microbiol. Biotechnol . 20, 51-56.

 

60. 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 J. Microbiol. Biotechnol. 20, 57-63.

 

61. Babalola, O. O., Sanni, A.I. and Odhiambo, G.D. (2004). Isolation of rhizobacteria associated with maize and assessment of their potential for use in Striga hermonthica (Del.). Benth. suicidal germination J. Tropical Microbiology 3 (1), 64 –70.

 

62. Onilude, A. A., Sanni, A. I. and Ighalo, M. I. (2004). Process upgrade and the microbiological, nutritional and consumer acceptability of infant weaning food from fermented composite blends of cereals and soybean. J. Food , Agric & Environ 2, 64-68.

 

63. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2005) Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate. World J. Microbiol. Biotechnol . 21, 107-114.

 

64. Edema, M.O., Sanni, L. O. and Sanni, A. I. (2005) Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4 (9), 911-918.

 

65. Edema, M.O. and Sanni, A. I. (2006) Micro-population of fermenting maize meal for sour maize bread production in Nigeria. Nig. J. Microbiol 20 (2) 937 – 946.

 

66. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Improvement of tetracycline production by Streptomyces sp. OXC1 in medium containing organic nitrogen and lipids. Inter. J. of Biosciences 3 (4) 7-14.

 

67. Oguntoyinbo, F. A. and Sanni, A. I. (2007a).Determination of toxigenic potentials of Bacillus strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol. Biotechnol. 23, 65 – 70.

 

68. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. and Holzapfel, W. H.  (2007b).    Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe, a traditional fermented condiment. World J. Microbiol. Biotechnol. 23, 401 – 410.

 

69. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H.  (2007c). In-vitro fermentation studies for selection and evaluation of  Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment Inter. J. Food Microbiol113, 208 – 218.

 

70. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Characterization and fermentation studies on a Streptomyces strain of Nigerian soil origin. Jour. of Industrial Research & Technol. 1, 1-9.

 

71. Edema, M.O. and Sanni, A.I. (2008). Functional properties of selected starter cultures for sour maize bread. Food Microbiol. 25, 616-625.

 

72. Oguntoyinbo, F.A., Huch, M., Cho., G, Schillinger, U., Holzapfel, W.H.,  Sanni, A.I. and Franz, C.M.A.P.  (2010). Diversity of Bacillus species isolated from Okpehe, a traditional fermented soup condiment from Nigeria. J. Food Protection 73 (5), 870-878.

 

73.  Dike, K.S and Sanni, A.I. (2010). Influence of starter culture of lactic acid  bacteria on the shelf life of agidi, and indigenous fermented cereal  product. Afr. J. Biotechnol 9 (46), 7922 – 7927.

 

74.  Fadahunsi I.F. and Sanni, A.I. (2010) Chemical and biochemical changes in Bambara Nut (Voandzela subterranean (L) Thours) during fermentation to “tempeh”. EJEAFChe, 9 (2) 275 – 283.

 

75.  Ogunshe A.A.O., Sanni, A.I. and Olukoya, D.K. (2011). Potential probiotics from faecal specimens of breastfed Nigerian infants as a therapy for bacteria gastroenteritis. Sri Lanka J. Child Health, 40 (3) 116 – 124.

 

76. Ogunremi, O.R. and Sanni, A.I. (2011). Occurrence of amylolytic and or/ Bacteriocin-producing lactic acid bacteria in ogi and fufu.  Annals Food Sci. Technol 12 (1) 71-77.

 

77.  Lawal, A.K., Oso, B.A., Sanni, A.I., Grillo, J.A. and Elemo, G.N. (2011). Production of L-glutamic acid from Bacillus isolates cultivated on agro-industrial waste containing medium. Global Research J. of Microbiol. 1 (3) 043 -055.

 

78. Banwo, K., Sanni, A., Tan, H. and Tian, Y. (2012). Phenotypic and genotypic  characterization of lactic acid bacteria isolated from some Nigerian traditional fermented foods. Food Biotechnology, 26 (2), 124-142.

 

79.   Banwo, K., Sanni, A. and Tan, H. (2012). Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk. J. Applied Microbiol. 114, 229-241.

 

80.  Banwo, K., Sanni A. and Tan, H. (2013). Functional properties of Pediococcus species isolated from traditional fermented cereal gruel and milk in Nigeria. Food Biotechnology 27 (1), 39-53.

 

81.  Oladipo, I.C., Sanni, A. and Suarnakar, S. (2013). Phenotypic and genomic characterization of Enterococcus species from some Nigerian fermented foods. Food Biotechnology 27 (1), 14-38.

 

82.  Sanni, A.I., Franz, C. M. A. P., Schilinger, U., Huch, M., Guigas, C and Holzapfel, W. H. (2013) Characterization and technological properties of lactic acid bacteria in the production of “sorghurt”, a cereal-based product. Food Biotechnology  27 (2) 178-198.

 

83. Edema, M.O. and Sanni, A.I. 2009. Functional properties of sour maize bread started on mixed culture of three indigenous microflora. Proceedings of the 21st Annual Conference of the Biotechnology Society of Nigeria, 16-19 July, 2008. pp. 66-70.

 

84. Edema, M.O., Sanni, L.O. and Sanni, A.I. 2005. Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afri. J. Biotechnol. 4, 911- 918.

 

85. Babalola, O.O., Sanni, A.I., Odhiambo, G.D. and Baldwyn, T. 2007. Plant growth-promoting rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene produced. World J. Microbiol. Biotechnol. 23, 747-752.

 

86. Onyibe, J.E., Oluwole, O.B., Ogunbanwo, S.T. and Sanni, A.I. 2013a. Antibiotic susceptibility profile and survival of Bifidobacterium adolescentis and Bifidobacterium catenulatum of human and avian origin in stored yoghurt. Nig. Food J. 31, 73-83.

 

87. Onyibe, J.E., Asagbra, A.E., Bankole, A.O., Elemo, G.H. and Sanni, A.I. 2013b. Hydrophobicity and autoaggregation of Bifidobacterium species of human and avian origin. Analy. Sci. J. 1, 5-16.

 

88. Elujoba, R., Banwo, K., Ogunremi, O.R. and Sanni, A.I. 2013. Influence of nixtamlisation, cowpea fortification and fermentation on the microflora and quality attributes of sorghum-ogi (a cereal-based weaning food). Nigerian Journal of Science 47: 73-83.

 

89.  Adegboye B.D., Banwo, K., Ogunremi, O. R. and Sanni, A.I  2014. Probiotic Potentials of Yeasts isolated from Nono (African fermented milk) and Wara (African soft cheese) Advances in Food Sciences 36 (3) 115-124.

 

90. Onipede, G. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2014. Influence of Lactic Acid Bacteria on the Phytic Acid Content of Sorghum-Ogi (An indigenous cereal gruel) Annals of Food Science and Technology 15 (1) 122-134 .

 

91. Ikhane, D., Banwo, K., Ogunremi, T. and Sanni, A.I. 2015. Phytochemical and Antimicrobial activities of Methanolic extract of Paullinia pinnata Leaves on some selected bacterial pathogens. Journal of Herbs, Spices and Medicinal Plants, 21: 59-74 DOI:10.1080/10496475.2014.906015.

 

92. Alakeji, T. P., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Probiotic and hypocholesterolemic potentials of yeasts isolated from some Nigerian traditional fermented foods.  Journal of Microbiology, Biotechnology and Food Sciences, 4(5):  437-441

 

93. Ogunsakin, A. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Microbiological and Physicochemical Properties of Sourdough Bread from Sorghum flour. International Food Research Journal, 22(6): 2610-2618

94. Ogunremi, O. R., Sanni, A. I. and Agrawal, R.  2015. Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeasts in rats fed high cholesterol diet. Journal of Functional Foods, 17: 742-748.

95. Ogunremi, O. R., Sanni, A. I. and Agrawal, R.  2015. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119: 797-808.

96. Ogunremi, O. R., Agrawal, R. and Sanni, A. I. 2015. Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain- Pichia kudriavzevii OG 32. Food Science and Nutrition 3 (6) 488-494.

97. Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S., Gacchui, R. and Swarnakar, S. 2015. Bioprotective potential of Enterococcus gallinarum strains isolated from some Nigerian fermented foods, and of their bacteriocins. Polish Journal of Microbiology 63 (4): 415-422.

98.  Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S., Gacchui, R. and Swarnakar, S. 2015. Technological properties of strains of Enterococcus gallinarum isolated from Nigerian traditional fermented foods. Malaysian Journal of Microbiology 11 (1) 1-13.

 

Ten Publications (including Abstracts) that best reflect my Contributions to Scholarship and Research

 

  1.  Sanni, A.I., and Lonner, C. (1993). Identification of yeasts isolated from

          Nigerian traditional alcoholic beverages. Food Microbiol. 10, 517- 523.

 

Forty-nine yeast isolates were picked from 20 samples of five different kinds of Nigerian traditional alcoholic beverages. They were identified by the conventional methods in conjunction with the use of simplified scheme of Deak and Beuchat. Saccharomyces cerevisiae (11 isolates) was isolated from all the beverages while Schizosaccharomyces pombe (1) and S. japonicus (1) wee only isolated from palmwine. Other yeasts included Candida castelii (1), C. fructus (2), C. intermedia (1), C. krusei (3), C. tropicalis (4), Geotrichum candidum (4), Hansenula anomala (2), Kloeckera apiculata (4), Pichia membraefaciens (3), P. ohmeri (1), Saccharomyces chevalieri (1), S. uvarum (1), Kluyveromyces africanus (2), Torulaspora delbruekii (3) and Rhodotorula graminis (3). The distribution of the species in the beverages is shown.

 

  1.  Sanni, A.I. (1993). The need for process optimization of African

        fermented foods and beverages. Inter. Jour. of Food Microbiology 18, 85 – 95.

 

Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation. This has led to variations in the quality and stability of products. Research efforts in this field are still based on old recipes transmitted from generation to generation due to the fact that the consumers are not easily influenced by innovations, and the apparent lack of biotechnological background.

 

This paper gives a brief account of the fermentation process of some of the fermented products to show the varied pattern of the microbiology. The unpredictability of the complex microflora implicated in the fermentation, and the lack of adequate knowledge of the associated microbes are discussed.

 

The paper suggests a member of steps to be taken to optimize the fermentation process as a means of maintaining the peculiar characteristics of each product and establishment of small-scale industrial production.

 

 3.   Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M.L and Molin G. (1994) Starter cultures for the production of ogi, a fermented infant food from maize and sorghum. Chem. Mikrobiol. Technol. Lebensm. 16 ((1/2), 29 -33.

 

Starter cultures were used to ferment maize and sorghum for ogi production either singly or as mixed cultures. L. plantarum, L. jensenii,L. agilis, unidentified Lactobacillus sp., and the yeast Debaryomyces hansenii were used for producing ogi with acceptable organoleptic properties. L. plantarum gives the best result, exhibited the highest acid producing ability, and decreased pH of the fermenting starch suspension from 5.9 to 3.4 within 12 hours with a corresponding lactic acid production of 0.76 g/100 g after 24 hours of fermentation. Production of ogi with a pH below 4.0 within 12 hours employing a single starter cultur is an improvement on the traditional processing that takes 2-3 days to achieve the same pH range. The gelling property and starch stability of the ogi samples are also reported.

 

4.     Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995).

            Phenotypically-based taxonomy using API 50 CH of Lactobacilli from

            Nigerian ogi and the occurrence of starch - fermenting strains.

            Inter. Jour. of Food Microbiology 25, 159 - 168.

 

One hundred and twenty isolates of lactic acid bacteria isolated from ogi and three traditional cereal-based alcoholic beverages from Nigeria, together with 18 reference strains from Swedish sour doughs, and 50 type-and reference strains of mainly Lactobacilus, were phenotypically classified on their fermentation ability of 49 carbohydrates, including soluble starch. Data were examined by Jaccard Coefficient (Sj), Simple Matching Coefficient (Ssm) and unweighted par group algorithm with arithmetic averages (UPGMA). Seven major clusters were defined at the 82% Sj-similarity level (corresponds to the Ssm-level of 91%). Three were identified as Lactobacillus plantarum or L. plantarum,-like (together 41% of the ogi isolates). The others were obligately heterofermentative; Cluster 7 was identified as L. confusus (11% of the ogi isolates). Three minor clusters were identified as L. murinus, L. agilis or L. gallinarium, and Leuconostoc mesenteroides, respectively. The phenotype of the L. plantarum isolates varied within wide limits. Seventeen isolates possessed starch-fermenting capacity. Nine of these were identified as L. plantarum or L. plantarum-like (isolated from ogi); one was identified as Leuconostoc mesenteroides subsp. mesenteroides, and the rest were unidentified non-clustering strains.

 

5.   Sanni, A.I., Onilude, A.A. and Ogundoye, D.R. (1997). Effect of bacterial galactosidase treatment on the nutritional status of soybean and its milk derivative. Die Nahrung- Food 41 (1), 18 - 21.

 

Four field strains of Lactobacillus plantarum (LS 4, 19, 21, 133) obtained from from fufu (a semi-solid product obtained by boiling fermented cassava-Manihot esculenta Crantz) and a type strain DSM 2017 were grown on different carbon sources to induce galactosidase production. LS 21 produced the highest concentration of α- and β-galactosidase with 0.28µmol/L and 0.28µmol/L respectively on lactose and galactose. Milk obtained from sybean seeds treated with the enzyme mixture for 24 h showed a 99, 98 and 96% reduction respectively  in the raffinose, stachyose and sucrose content when comared with the dry soybean seed. Glucose and galactose which were not detected in the dry seeds became readil available after soaking in both enzyme miture and distilled water. Although there was reduction in the nutritional composition of both milk samples, reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds was rated better in terms of flavour, texture, appearance and palatability.

 

6.   Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of  sour maize using starter cultures. World Jour. Microbiol and Biotechnol. 14 (1) 101 - 106.

 

Eight lactic acid bacteria were isolated from fermenting maize meal. They were identified as Lactobacillus brevis, L. casei, L. ferentum, Pediococccus acidilacti, P. pentosaceus, Lactobacillus spp. I and Pediococcus spp. I and II. L. brevis and Lactobacillus spp. I isolated from the spontaneously fermented maize meal together with L. brevis isolated from rye sourdough and L. plantarum from ogi, a fermented maize gruel, were selected as starter organisms. There was a decrease in the final pH from 4.9 to 3.8 and an increase in the cid equivalent and temperature of the spontaneously-generated sour maize meal at the end of 24 h fermentation. There was a decrease in the pH and moisture of the sour maize breads relative to the conventional wheat bread. An improvement in the shelf-life of the bread samples was also obtained. Crude protei values of the sour maize breads were between 4.36% and 8.87%, while crude fat contents ranged between 3.66% to 7.6%. The ash contents increased from 2.29% to 2.54% while total carbohydrate values were between 46.31% and 65.3%. Calcium, phosphorus and potassium contents ranged from 0.015, 0.26 and 0.018% to 0.036, 0.47 and 0.036% respectively. Physical examination of the bread samples showed that all were cracked and relatively hard. Weight, height and volumes ranged from 316 to 380 g; 4.2 to 5.2 cm and 200 to 320 cm3 respectively. Statistical analysis of the sensory attributes revealed a consumer acceptance of the sour maize breads, although ranking test showed preference for the baker’s yeast leavened bread that served as control.

 

 7. Sanni, A.I., Morlon-Guyot, J.P and Guyot J.P (2002). New efficient amylase- producing strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

 

         Amylolytic lactic acid bacteria (ALAB) were isolated from Nigerian traditional fermented foods (fufu, burukutu, ogi-bab and kunu-zakki) with the aim of selecting efficient amylase-producing strains. Nine isolates were characterized on the basis of their phenotypic and taxo-molecular characteristics. Three groups could be distinguished by their fermentation profiles and this was confirmed by DNA restriction analysis. Though fermentation profiles gave good identification of strain K9 (unique representative of group III) as Lactobacillus fermentum, they could not be used to ascertain the taxonomic position of strains of groups I and II. Analysis of partial 16S rRNA sequences led to the identification of these groups as L. plantarum strains and confirmed the species of strain K9 as L. fermentum. The two distinct phenotypic groups of L. plantarum differed in their use of D-xylose, L-arabinose, melibiose and were different from the previously described amylolytic L. plantarum A6 isolated from retted cassava in Congo. L. fermentum K9 was different from L. fermentum OgiE1 and Mw2 isolated from Benin maize sourdough and it is the first amylolytic L. fermentum described from Nigerian fermented products. Enzymatic profiles showed some differences between the strains of a similar fermentation group. One of the most relevant characteristics of the isolates was a higher yield of amylase production than those reported previously described ALAB grown under the same conditions. Furthermore, all isolates were tolerant to an exposure at pH 2 and to bile salts.

 

8.   Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H. (2007).

         In-vitro fermentation studies for selection and evaluation of Bacillus strains as

         starter cultures for the production of okpehe, a traditional African fermented condiment

         Inter. J. Food Microbiol. 113, 208 – 218.

 

Selected Bacillus and Enterococcusstrains, isolated from traditional okpehe fermentations, were studied for their suitability as starter cultures in laboratory-scale fermentations ofProsopis Africana seeds for the production of okephe, a traditional fermented vegetable product of Nigeria. The strains were selected on the basis of highest proteolytic activity, as determined with the APIZYM (BIOMerieux) test. The choice of starter strains was narrowed to Bacillus subtilis trains BFE 5301 and BFE 5372. These were determined as the best starter combination because of rapid growth, high amylolytic and poteolytic activities, high levels of polyglutamic acid production by strain BFE 5372, as well as bacteriocin production by strain BFE 5372. Other mixed culture fermentations did not yield sensoricallyacceptable products. Although a monoculture fermentation, using only B. subtilis BFE 5372, produced okpehe with very good sensory characteristics, the growth of B. cereus could be detected after 48 h fermentation, indicating that this starter did not sufficiently contribute to product safety. Mixed cuture fermentation with the combination of bacteriocin-producing starter B. subtilis BFE 5301 and the non-bacteriocin-producing B. subtilis BFE 5372, produced a product with good sensory characteristics, in which growth of B. cereus was delayed. The bacteriocin produced by B. subtilis strain BFE 5301 was identified as subtilisin, using subtilisin-specific primers and PCR amplification of he subtilisin gene. The bacteriocin was heat-stable at 100 °C for 10 min and exhibited highest activity at pH values lower or equal to pH 6.0. The bacteriocin was sensitive to the proteolytic enzymes trypsin and α-chymotrypsin at concentrations of 10 mg/ml.

 

9.  Oguntoyinbo, F. A. and Sanni, A. I. (2007). Determination of toxigenic potentials of Bacillus strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol. Biotechnol. 23, 65 – 70.

 

The toxigenic potential of Bacillus species isolated from the traditional fermented condiment okpehe was determined; this aimed at selection of non-toxigenic bacilli as starter cultures to bring about production of safe product. B. subtilis and B. cereus strain isolated from okpehe were evaluated for their possible possession of virulence characteristics. Fifty isolates were screened for their ability to produce diarrhoea enterotoxin by reversed passive latex agglutination (BCET-RPLA) test kit; the results showed that 40% of the B. cereus strains were toxigenic. The ability of selected isolates to compete in situ and in vitro toxin production during the fermentation was also determined. The enterotoxin was not detected using BCET-RPLA kit in the spontaneously fermented samples of okpehe, but the toxin was detected in the okpehe samples fermented using B. cereus enterotoxin producer in mixed starter culture fermentation. The PCR amplification of virulence genes revealed that Bacillus cereus and B. licheniformis, a strain from the B. subtili group, contained DNA sequences encoding the haemolysin BL (hblD) enterotoxin complex. The growth ability of B. cereus strains to high population during the fermentation during the fermentation and the presence of detectable diarroheagenic genes in B. cereus and B licheniformis showed that strains carrying virulence characteristics cannot be totally ruled out in traditionally fermented okpehe.

 

10.  A. Oguntoyinbo, M. Huch, G. Cho. U. Schillinger, W. H. Holzapfel, A. I. Sanni and C. M.

          A. P. Franz (2010). Diversity of Bacillus species isolated from Okpehe, a traditional

          fermented soup condiment from Nigeria. J. Food Protection  73 (5), 870-878.

 

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty strains presumptively characterized as Bacillus spp. using the API 50 CHB test were further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by amplified ribosomal DNA restriction analysis (ARDRA) genotyping methods. ARDRA fingerprinting with HhaI, HinfI and Sau3AI restriction enzymes did not allow successful differentiation between the Bacillus species, except for distinguishing B. cereus from other Bacillus species. This problem was overcome with the combination of RAPD PCR and ARDRA genotypic fingerprinting techniques. Sequencing of 16S rRNA genes of selected strains representative of the major clusters revealed that the Bacillus strains associated with this fermentation were B. subtilis, B. amyloliquefaciens, B, cereus and B. licheniformis (in decreasing order of incidence). The presence of enterotoxin genes in all B. cereus strains was demonstrated by multiplex PCR. The high incidence of detection (20%) of possibly pathogenic B. cereus strain that contained enterotoxin genes indicated that these fermented foods may constitute a potential health risk.