African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5165

Full Length Research Paper

Comparative antimicrobial potentials of omidun obtained from yellow and white maize varieties on some diarrhoea causing microorganisms

M. B. Falana
  • M. B. Falana
  • Department of Microbiology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Ogun State, Nigeria.
  • Google Scholar
M. O. Bankole
  • M. O. Bankole
  • Department of Microbiology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Ogun State, Nigeria.
  • Google Scholar
A. M. Omemu
  • A. M. Omemu
  • Department of Food Science and Tourism, Federal University of Agriculture, Abeokuta (FUNAAB), P. M. B. 2240, Nigeria.
  • Google Scholar


  •  Received: 02 December 2015
  •  Accepted: 30 March 2016
  •  Published: 21 July 2016

References

Aibinu I, Adenipekun E, Odugbemi T (2007). Emergence of Quinolone Resistance among Escherichia coli strains isolated from Clinical infections in some Lagos state Hospitals in Nigeria. Nig. J. Health Biomed. Sc. 3(2):73-78.

 

Akinrele IA (1970). Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Agric. 21(12):619-625.
Crossref

 
 

Banigo EOI, Muller HG (1972). Manufacture of ogi (a Nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet. Can. Inst. Food Sci. Technol. J. 5 (4):217-221.
Crossref

 
 

Bonade JA, Dagnan AJ, Garver MJ (2001). Production of helveticin from Lactobacillus helveticus. Lett. Appl. Microbiol. 33:153-158.
Crossref

 
 

Dada LO, Muller HG (1983). The fate of aflatoxin B1 in the production of ogi, a Nigerian fermented sorghum porridge. J. Cereal Sci. 1(1):63-70.
Crossref

 
 

Falana MB (2011). Microorganisms associated with supernatant solution of fermented maize mash (Omidun) from two varieties of maize grains. Researcher 3(7).

 
 

Falana MB, Bankole MO, Omemu AM, Oyewole OB (2012). Antimicrobial potentials of some selected Microorganisms associated with supernatant solution of fermented maize mash omidun from two varieties of maize grains. Afr. J. Microbiol. Res. 6:4095-4101.
Crossref

 
 

Gatsing D, Nkeugoauapi CFN, Nkah BFN, Kuiate JR, Tchouanguep FM (2010). Antibacterial activity, bioavailability and acute toxicity evaluation of the leaf extract of Alchornea cordifolia (Euphorbiaceae). Int. J. Pharmacol. 6:173-182.
Crossref

 
 

Mathieu F, Sudirman S, Rekhif N, Milliere JB, Lefebvre G (1993). Mesenterocin 52 a bacteriocin produced by Leuconostoc mesenteroides subspecies mesenteroides FR 52. J. Appl. Bacteriol. 74: 372-379.
Crossref

 
 

Ochei JO, Kolhatkar AA (2008). Medical Laboratory Science Theory and Practice. Tata McGrawHill Publishing Company, New York. pp 603.

 
 

Odunfa SA, Adeyele S (1985). Microbiological changes during the traditional production of ogi baba, a West African fermented sorghum gruel. J. Cereal Sci. 3(2):173-180.
Crossref

 
 

Odunfa SA (1985). African fermented foods. In: Wood, B.J.B. (Ed.), Microbiology of Fermented Foods, Vol. 2. Elsevier Science, London and New York, pp. 155-199.

 
 

Ogunbanwo ST, Sanni AI, Onilude AA (2004). Effect of bacteriocinogenic Lactobacillus sp. on the shelf life of fufu a traditional fermented cassava product. World J. Microbiol. Biotechnol. 20:57-63.
Crossref

 
 

Onyekwere OO, Akinrele IA, Koleoso OA (1989). Industrialization of ogi fermentation. Industrial. Indig. Fermented Foods 33:329-362.

 
 

Omemu AM, Oyewole OB, Bankole MO (2007). Significance of yeast in the fermentation of maize for Ogi production. Int. J. Food Microbiol. 24:571-576.
Crossref

 
 

Omemu AM (2011). Fermentation dynamics during production of ogi, a Nigerian fermented cereal porridge. Report Opin. 3(4):8-17.

 
 

Opere B, Aboaba EO, Ugoji OO, Iwalokun ABA (2012). Estimation of Nutritive Value, Organoleptic Properties and Consumer Acceptability of Fermented Cereal Gruel (OGI). Adv. J. Food Sci. Technol. 4(1):1-8.

 
 

Osagie AU, Eka OU (1998). Nutritional Quality of Plant Foods. Postharvest Research Unit, University of Benin, Benin. pp. 34 -41.

 
 

Purseglove JW (1992). Tropical Crops: Monocotyledons. Longman Scientific and Technical, New York, pp. 300-305.

 
 

Savadogo A, Outtara CA, Bassole IH, Traore SA (2006). Bacteriocins and lactic acid bacteria - A mini review. Afr. J. Biotechnol. 5(9):678-683.

 
 

SPSS (2007). SPSS 16.0 for Windows. SPSS Inc. Chicago, IL. Steinkraus KH (1996). Handbook of Indigenous Fermented Foods, 2nd ed, Marcel Dekker, Inc, New York.

 
 

Steinkraus KH (1997). Classification of fermented foods: Worldwide review of household fermentation technique. Food Control 8: 311-317.
Crossref

 
 

Teniola OD, Odunfa SA (2001). The effects of processing methods on the level of lysine, methionine and the general acceptability of ogi processed using starter cultures. Int. J. Food Microbiol. 63:1-9.
Crossref