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Articles by S.T. Ogunbanwo
Total Records ( 2 ) for S.T. Ogunbanwo
  B.A. Adeniyi , F.A. Ayeni and S.T. Ogunbanwo
  Five Lactic Acid Bacteria (LAB) were isolated from different indigenous fermented dairy foods and identified as Lactobacillus fermentum, L. brevis, L. plantarum, Lactococcus lactis and Streptococcus durans. The cell free supernatant of the selected LAB were able to inhibit the growth of all organisms implicated in urinary tract infection (UTI) used in this study. The largest zone of inhibition was produced by Lac. lactis K3 against Staphylococcus saprophyticus UCH 2051. The sensitivity of UTI pathogens to different antibiotics was investigated. The entire Gram-negative pathogens from UTI showed 100% resistance to Colistin, Augmentin, Nalidix acid, Nitrofuranton and Cotrimoxazole while most Gram positive pathogens from UTI were sensitive to different antibiotics used against them. The tested LAB produced various antimicrobial compounds such as organic acid, hydrogen peroxide and diacetyl. The highest yield of lactic acid (1.87 g L-1) was produced by Streptococcus durans K4 while the highest yield of diacetyl (2.324 g L-1) was produced by L. brevis M5 and the highest yield of hydrogen peroxide (0.00544 g L-1) was produced by L. plantarum N2.
  S.T. Ogunbanwo and B.M. Okanlawon
  The influence of Bacteriocin produced by L. brevis OG1 on safety and sensory analysis of chicken tissue immobilized in edible film and stored at 4oC were assessed. Immobilization of Bacteriocin in gel and application to the surface of lean tissue of broiler chicken was effective for reducing microbial load up to 21 days at 4oC when compared with untreated chicken tissue. The microbial population of untreated and alginate - treated chicken tissue grew to greater than 8 log10 after 21days under refrigerated conditions while that of Bacteriocin treated and alginate - Bacteriocin treated samples of chicken tissue was less than 6 log10 after 21 days. Microbial counts in post - rigor tissue treatments were greater than that obtained from pre - rigor tissue treatments. Chicken lean tissue treated with Bacteriocin - alginate solution has the best sensory attributes in terms of appearance and odour. This indicated that immobilization of bacteriocin in edible film could extend shelf - life of chicken up to 14 days during refrigerated storage without adversely affecting the odour, and appearance of the chicken and increased safety of the chicken for human consumption.
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