O. G. Adegoke

Microbial Fermentation in Food: Functional Properties, Nutritional Enhancement, and Health Perspectives

O. G. Adegoke & A. K. Onifade · Asian Journal of Food Research and Nutrition · 2025

Fermentation with microorganisms is the principal technology for manufacturing a vast array of food products and alcoholic beverages. The process is synonymous with the process involving microorganisms like bacteria, yeasts, and molds that transform carbohydrates into a vast spec...

Open access Research Article 10.9734/ajfrn/2025/v4i4345

Carrier Rate and Production of β-lactamase Extended Spectrum by Bacillus cereus Isolated from Patients with Wounds Attending Government Hospitals in Ondo State

O. G. Adegoke & A. K. Onifade · Asian Journal of Research in Infectious Diseases · 2025

The carrier rate and production of β-lactamase Extended Spectrum by Bacillus cereus isolated from patients with wounds attending government hospitals in Ondo State was investigated. The bacteria isolated from the wounds were Bacillus cereus, Klebsiella pneumoniae, Staphylococcus...

Open access Research Article 10.9734/ajrid/2025/v16i6460