Ogunbanwo's Publications

Ogunbanwo's 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.

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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 40oC 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.