Browsing by Author "Olanbiwoninu, Afolake"
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Item Assessment of Spoilage and Pathogenic Bacteria in Selected Fruits and Vegetables from Retail Sources and Home-gardens(European Journal of Nutrition & Food Safety, 2023-02-13) Olanbiwoninu, Afolake; Awotundun Theresa; Olayiwola, John; Fashogbon, RachealConsumption of fruits and vegetables which are known to be highly nutritious has been linked to foodborne disease outbreaks which constitute food safety and public concern. This study aimed to assess the safety of selected fruits and vegetables from fruit markets and home gardens, within the South-West region of Nigeria. A total of fifty-three (53) samples of watermelon, cucumber, tomatoes and garden eggs were collected and subjected to microbiological analysis. Isolated bacteria were screened for their pathogenicity and spoilage potential using haemolysis and amylase production tests respectively. A total of 146 bacteria were isolated, 75 (45.7%) were from retail samples and 71 (43.3%) from the home garden. The genera: Bacillus (15.9%), Corynebacterium (11.0%), Lactobacillus (1.2%), Listeria (1.8%), Staphylococcus (12.8%), Enterococcus (1.2%), Micrococcus (1.2%), Acinetobacter (3.7%), Aeromonas (2.4%), Alcaligenes (0.6%), Brucella (0.6%), Vibrio (0.6%), and the family Enterobacteriaceae (36.0%) were identified. Isolates with haemolytic potentials were 51 (31%) while 49 (30%) could cause spoilage. The overall microbiological quality and safety of fruit and vegetable samples analysed in this study is low, as they were contaminated by diverse pathogenic, and spoilage microorganisms. The presence of these pathogens in retailed and home garden fruits and vegetables is a pointer to public health risks and food safety threats. Hence, the need for improved hygienic practice through training handlers along the supply chain.Item Microbial gamma-aminobutyric acid synthesis: a promising approac h f or functional f ood and pharmaceutical applications(Letters in Applied Microbiology, 2024-11-12) Fashogbon, Racheal; Samson, Oyindamola; Awotundun, Theresa; Olanbiwoninu, Afolake; Adebayo-Tayo, BukolaGamma-aminobutyric acid (GABA) is a non-protein amino acid that is a main inhibitory neurotransmitter in the mammalian central nervous system. This mini-review emphasis on the microbial production of GABA and its potential benefits in various applications. Numerous microorganisms, including lactic acid bacteria, have been identified as efficient GABA producers. These microbes utilize glutamate decarboxylase enzymes to convert L-glutamate to GABA. Notable GABA-producing strains include Lactobacillus brevis , Lactobacillus plant arum , and certain Bifidobacterium species. Microbial GABA production offers numerous benefits over chemical synthesis, including cost-effectiveness, sustainability, and the potential for in situ production in fermented foods. Recent research has optimized fermentation conditions, genetic engineering approaches, and substrate utilization to enhance GABA yields. T he benefits of GABA extend beyond its neurotransmitter role. Studies have shown its potential to reduce blood pressure, assuage anxiety, impro v e sleep quality, and improve cognitive function. These properties make microbial GABA production particularly attractive for developing functional foods, nutraceuticals, and pharmaceuticals. Future research directions include exploring novel GABA-producing strains, improving production efficiency, and investigating additional health benefits of microbially produced GABA.Item Microbial analysis and detection of Aflatoxin from Irvingia gabonensis kernels sold in Oyo Town, Oyo State, Nigeria(African Journal of Biotechnology, 0022-12-01) Fashogbon, Racheal; Popoola, Bukola; Aforijiku, Samuel; Oyekanmi Ayomide; Uloko, Osaze; Olanbiwoninu, AfolakeThis research work aimed at screening for different microorganisms associated with Irvingia gabonensis var. gabonesis Kernels, its nutritional value and detection of aflatoxins from some of the infested I. gabonensis Kernels sold in Oyo town. A total of 30 different I. gabonensis var. gabonesis Kernels were randomly purchased from six different points in the five major markets in Oyo town and isolation was done on Nutrient agar (NA), McConkey agar, Eosine Methylene Blue Agar (EMB) and Potato Dextrose Agar (PDA) using pour plate method. The isolates were culturally, morphologically and biochemically characterized. The mineral, proximate and aflatoxin detection of the I. gabonensis Kernels with high microbial load and growth of Aspergillus flavus was carried out using standard methods. A total of 25 bacteria and 18 fungal were isolated which include Bacillus spp., Staphylococcus spp., Aspergillus spp., Penicillium spp., and yeast. Irvingia gabonensis seeds with growth of A. flavus (OOW1) had the least mineral composition with 5.4% sodium, 20.0 mg/kg vitamin C, 29.4 mg/kg calcium, 0.9 mg/100g iron, 34.4 mg/100 g magnesium and 0.02 mg/100 g zinc. The I. gabonensis Kernels with the growth of A. flavus (OOW1) had the least mineral composition with 5.5% moisture content, 4.2% crude protein, 45.7% crude fat, 9.1% crude fibre and 1.5% total ash. The I. gabonensis Kernels with the growth of A. flavus (OOW4, OOJ6 and OOW1) had aflatoxin level of 3.47, 3.69 and 5.10 ppb, respectively. Irvingia gabonensis seed with high micr