S. A. Agboola

Effect of Lactobacillus Species and Saccharomyces cerevisiae on the Mineral and Anti-nutrient Composition of Kunu – A Fermented Millet Based Food

S. A. Agboola & O. C. Ojo · Asian Food Science Journal · 2018

The effect of Lactobacillus species and Saccharomyces cerevisiae on the mineral and anti-nutrient composition of kunu samples was investigated.  Two species of Lactobacillus and yeast were used as starter cultures for the fermentation of kunu which was allowed to ferment for 48 h...

Open access Research Article 10.9734/AFSJ/2018/44023

Antibacterial Effects of Palm Wine (Elaeis guineensis) on Salmonella typhi Isolated from Different Sources

O. C. Ojo & S. A. Agboola · International Journal of Pathogen Research · 2019

Background: Palm wine is a traditional alcoholic beverage produce by natural fermentation of the sap of palm trees. Palm wine is normally use traditionally for the extraction of active ingredients from leaves, barks and stems of some medicinal search for new antimicrobial agents....

Open access Research Article 10.9734/ijpr/2019/v2i430080

Evaluation of the Antagonistic Activity of Bacteria Isolated from Palm Wine (Raphia vinifera) on Salmonella typhi from Different Sources

O. C. Ojo & S. A. Agboola · Journal of Advances in Microbiology · 2018

Aim: This study was conducted to evaluate the antagonistic effect of bacteria associated with palm wine from Raphia vinifera on Salmonella typhi, the etiological agent of typhoid fever. Method: Isolation and identification of bacteria from palm wine and the isolation of S. typhi...

Open access Research Article 10.9734/JAMB/2018/44669