Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of <i>Fufu</i> and <i>Ogi</i>, Two Nigerian Fermented Food Products

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products"
written by Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude,
published by Food and Nutrition Sciences, Vol.4 No.11A, 2013

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria
	Journal of Food …, 2023

[2]	Selection, use and the influence of starter cultures in the nutrition and processing improvement of 'ogi'
	2022

[3]	Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods
	African Journal of …, 2022

[4]	Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension
	Dahunsi, SO Dahunsi… - Frontiers in …, 2022

[5]	Biopreservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays
	African Journal of …, 2021

[6]	Optimisation of fermentation processes of local cereal-based beverages to produce improved cereal based probiotic beverages.
	2021

[7]	10 Application of biotechnology in the food industry
	2020

[8]	Effect of Microbial Fermentation on Nutritional and Safety Value of Cassava-Based Food
	2020

[9]	ANTIMICROBIAL ACTIVITIES OF LACTOBACILLUS SPP ASSOCIATED WITH LAFUN AGAINST SOME PATHOGENIC AND SPOILAGE …
	JOURNAL OF THE FACULTY …, 2020

[10]	Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients
	2020

[11]	REGULAR ARTICLE GARLIC-GINGER AS POTENTIAL BIO-PRESERVATIVE IN FERMENTED MAIZE AND SORGHUM PASTES
	2020

[12]	Fermentation Biotechnology of African Traditional Foods
	2020

[13]	Fermentation technology as a driver of human brain expansion
	2020

[14]	Microorganisms Associated with the Production of Burukutu (An Alcoholic Beverage) in Northern Nigeria
	2020

[15]	Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
	2020

[16]	Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria
	2020

[17]	Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention
	2020

[18]	Microorganisms associated with the production of burukutu (an alcoholic beverage) in Kebbi State, Nigeria
	2020

[19]	Evaluation of Lactic Acid Bacteria Isolated from Ethiopian traditional fermented food (“Borde”) and beverage (“Ititu”) as a Starter Culture for Ayib Production.
	2020

[20]	ANTIMICROBIAL ACTIVITIES OF LACTOBACILLUS SPP ASSOCIATED WITH LAFUN AGAINST SOME PATHOGENIC AND SPOILAGE MICROORGANISMS
	2020

[21]	The Functionality of “Ogi”–a fermented cereal gruel made in Nigeria, in the Management of Gastrointestinal Disease
	2019

[22]	Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
	2019

[23]	Role of Selected Fermentative Microorganisms on Cyanide Reduction, Protein Enhancement and Palatability of Cassava Based Food
	International Journal of Research in Agriculture and Forestry, 2019

[24]	Development of Starter Culture for Kocho, A Traditional Fermented Food of Ethiopia
	2019

[25]	Bio-preservation of Foods: A Review
	2019

[26]	Evaluation of the quality of instant fufu flours prepared from corn, cassava and soybean flour blends
	South Asian J. Food Technol. Environ., 2019

[27]	Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB)
	2019

[28]	Enzymatic Potentials of Microorganisms Associated With Cassava Retting
	2019

[29]	Studies on tigernut-ogi incorporated into basal feed as a potential animal growth enhancer using wistar albino rats as experimental animal
	2018

[30]	Proximate Composition and
	2018

[31]	Microbial and some chemical constituent changes of high cyanide cassava during simultant spontaneous submerged and solid state fermentation of" gadungan …
	2018

[32]	Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot Ecsulenta, Crantz) destinée à la production de l'attieke Adjoukrou, Ahizi et …
	2018

[33]	Nutritive and sensory properties of okra fortified instant fufu.
	International Food Research Journal, 2018

[34]	Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya
	2018

[35]	Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)
	Food Research International, 2018

[36]	Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot esculenta, Crantz) destinés à la production de l'attiéké Adjoukrou, Ahizi et …
	Journal of Applied Biosciences, 2018

[37]	Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology
	2018

[38]	Bio-preservative Activities of Partially Purified Bacteriocin Extracts of Lactobacillus mindensis TMW and Lactobacillus tucceti CECT 5920 Isolated from Nigerian …
	2018

[39]	Nutritive and sensory properties of okra fortified instant fufu
	2018

[40]	The predominant lactic acid microorganisms of spontaneously fermented Amala, a Yam Food Product
	2018

[41]	Traditional processing impacts mycotoxin levels and nutritional value of ogi–A maize-based complementary food
	Food Control, 2018

[42]	The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
	Annual Research & Review in Biology, 2018

[43]	Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production
	Annals of Microbiology, 2018

[44]	In vitro screening for human probiotic potentials of Lactobacillus tucceti CECT 5920 and Lactobacillus mindensis TMW isolated from Nigerian Fermented foods
	2018

[45]	Human Probiotic Potentials of Lactobacillus Tucceti CECT 5920 and Lactobacillus Mindensis TMW Isolated from Nigerian Fermented Foods
	Bioscience and Bioengineering, 2018

[46]	OPTIMIZATION OF ENSET FERMENTATION IN THE PRODUCTION OF KOCHO USING RESPONSE SURFACE METHODOLOGY.
	2018

[47]	Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d'Ivoire
	International Journal of Biological and Chemical Sciences, 2017

[48]	Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic …
	International Journal of Food Science & Technology, 2017

[49]	FERMENTATION OF TIGERNUT BY LACTIC ACID BACTERIA AND TIGERNUT-MILK DRINK FERMENTATION BY LACTIC ACID BACTERIA AS A POTENTIAL …
	2017

[50]	Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue
	2017

[51]	Fermentation of tigernut by lactic acid bacteria and tigernut-milk drink fermentation by lactic acid bacteria as a potential probiotic product
	2017

[52]	Effect of Ginger and Garlic Grates on Cyanide Content, Microbial Succession and Mineral Content During Cassava Fermentation For
	2017

[53]	Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic …
	International Journal of Food Science & Technology, 2017

[54]	Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture …
	2016

[55]	Reduction of Anti-nutritional Factors of Sorghum by Lactic Acid Bacteria Isolated from Abacha-an African Fermented Staple
	Frontiers in Science, 2016

[56]	Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits
	British Microbiology Research Journal, 2016

[57]	Fermented Foods and Beverages from Tropical Roots and Tubers
	2016

[58]	Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation
	NUSANTARA BIOSCIENCE, 2016

[59]	Synergetic Effects of Mandillo [Crassocephalum Macropappum (Sch. Bip. Ex. A. Rich.) S. Moore] During Enset Fermentation: Chemical Nature and Efficiency
	Thesis, 2016

[60]	Ethnic fermented foods
	2016

[61]	Microbial Characterization of Maize Fermentation Water during Ogi Production
	2016

[62]	Synergetic Effects of!\; Jal1dillo [Crassocephalullt macropnppum (Sch. Bip. ex.
	Thesis, Addis Ababa University Institutional Repository, 2016

[63]	Microbial characterization of mapz e fermentation water during ogi production
	J Environ Treat Tech, 2016

[64]	Microbiological and physiochemical study of azo, A traditional fermented condiment prepared from sorghum and leaves of endod (phytolacca dodecandra …
	Addis Ababa University, Addis Ababa, Ethiopia, 2015

[65]	Microbiological and Physicochemical Study of Azo, A Traditional Fermented Condiment Prepared from Sorghum and Leaves of Endod (Phytolacca Dodecandra) in …
	2015

[66]	Bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production
	Frontiers in microbiology, 2015

[67]	Safety of Fermented Cassava Products
	Regulating Safety of Traditional and Ethnic Foods, 2015

[68]	Microbiological and Physicochemical Study of Azo, a Traditional Fermented Condiment Prepared from Sorghum and Leaves of Endod (Phytolacca Dodecandra) in …
	Thesis, 2015

[69]	Microbiological and Physicochemical Study of Azo, A Traditional Fermented Condiment Prepared from Sorghum and Leaves of Endod (Phytolacca …
	2015

[1]	Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures Food and Humanity, 2024 DOI:10.1016/j.foohum.2024.100230

[2]	Indigenous Fermented Foods for the Tropics 2023 DOI:10.1016/B978-0-323-98341-9.00013-X

[3]	Indigenous Fermented Foods for the Tropics 2023 DOI:10.1016/B978-0-323-98341-9.00013-X

[4]	Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics Food Biotechnology, 2023 DOI:10.1080/08905436.2023.2276923

[5]	Histological and biophysical changes of cassava roots during retting, a key step of fufu processing Journal of the Science of Food and Agriculture, 2023 DOI:10.1002/jsfa.13130

[6]	Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 DOI:10.2478/aucft-2022-0022

[7]	Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension Frontiers in Microbiology, 2022 DOI:10.3389/fmicb.2022.684730

[8]	Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods African Journal of Biotechnology, 2022 DOI:10.5897/AJB2021.17450

[9]	Biopreservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays African Journal of Microbiology Research, 2021 DOI:10.5897/AJMR2017.8443

[10]	Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria Food Control, 2021 DOI:10.1016/j.foodcont.2020.107620

[11]	Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya Current Research in Nutrition and Food Science Journal, 2018 DOI:10.12944/CRNFSJ.6.2.25

[12]	Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology Acta Universitatis Cibiniensis. Series E: Food Technology, 2018 DOI:10.2478/aucft-2018-0014

[13]	Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food Food Control, 2018 DOI:10.1016/j.foodcont.2017.11.021

[14]	Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production Annals of Microbiology, 2018 DOI:10.1007/s13213-018-1348-9

[15]	Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder) Food Research International, 2018 DOI:10.1016/j.foodres.2018.08.055

[16]	Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology Acta Universitatis Cibiniensis. Series E: Food Technology, 2018 DOI:10.2478/aucft-2018-0014

[17]	Starter Cultures in Food Production 2017 DOI:10.1002/9781118933794.ch19

[18]	Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum International Journal of Food Science & Technology, 2017 DOI:10.1111/ijfs.13373

[19]	Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue The Open Biotechnology Journal, 2017 DOI:10.2174/1874070701711010094

[20]	Starter Cultures in Food Production 2017 DOI:10.1002/9781118933794.ch19

[21]	Potential for prevention of non-O157 Shiga toxin-producingEscherichia colicontamination in traditionally fermented African maize gruel by fermentative probioticLactobacillus plantarum International Journal of Food Science & Technology, 2017 DOI:10.1111/ijfs.13373

[22]	Regulating Safety of Traditional and Ethnic Foods 2016 DOI:10.1016/B978-0-12-800605-4.00016-5

[23]	Tropical Roots and Tubers 2016 DOI:10.1002/9781118992739.ch5

[24]	Fermentative activity of promising yeasts for cereal-based beverages using CO₂ headspace analysis Czech Journal of Food Sciences, 2015 DOI:10.17221/258/2014-CJFS

[25]	Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production Frontiers in Microbiology, 2015 DOI:10.3389/fmicb.2015.01402

[26]	Fermentative activity of promising yeasts for cereal-based beverages using CO₂ headspace analysis Czech Journal of Food Sciences, 2015 DOI:10.17221/258/2014-CJFS

[27]	Fermentative activity of promising yeasts for cereal-based beverages using CO₂ headspace analysis Czech Journal of Food Sciences, 2015 DOI:10.17221/258/2014-CJFS

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies