Department of Biological Sciences

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A REVIEW ON ANTIBACTERIAL PROPERTIES OF EXTRACTS FROM PSIDIUM SPP AND EFFECT OF THE EXTRACTION SOLVENT
(PAKISTAN JOURNAL OF MEDICINE AND DENTISTRY, 2016) Suleiman, M. Mustapha; Ogah, I. Jeremiah; Okobia, Bishop; Adeyemi, Oluwasanmi A.; Olatunji, K. Toyosi; Ige, Itohan M.
The vast potential of plants has bioactive compounds that could be effective or inhibitory to microorgan- isms. Several experiments aimed at understanding the plant composition and its safe usage in the modern world have been conducteddue to their traditional importance in herbal medicine. Psidiumsppis a phyto-therapeutic plant believed to have active components that helps to manage and/ or treat different disease conditions such as vomiting, fever, diarrhea, dysentery, ulcer etc. Thus, understanding of the antimi- crobial nature via research on their extracts will further explain their role in the history of herbal medicine and application in modern world.After application of inclusion and exclusion criteria, a systematic review com- posed of sixteen published research articles of twenty trials from different parts of Psidiumspp extract against Escherichia coli and Staphylococcus aureus were appraised. The outcome was evaluated via zones of inhibition with consideration to the extraction solvent and the plant part. Analysis of the available data showed that the choice of solvent (95% C.I) affected the amount of composition extracted in the order of methanol, aqueous, acetone and ethanol while the plants part also varied in terms of their bioactive proper- ties to inhibit the target organism in order of leaf, fruit, stem bark, twig and seed. Due to the ability of these extracts to inhibit the target organisms, it can therefore be deduced that concentration of the active com- ponents of Psidiumspp can be used as an alternative to treat diseases related to E. coli and S.aureus.
Accelerating the sustainable development goals through microbiology: some efforts and opportunities
(Access Microbiology, 2020) Fagunwa, Omololu E; Olanbiwoninu, Afolake Atinuke
Modernization has thrown humanity and other forms of life on our planet into a ditch of problems. Poverty, climate change, injustice and environmental degradation are a few of the shared global problems. The United Nations Sustainable Development Goals (SDGs) are the blueprint to achieve a better and more sustainable future for all. The SDGs are well structured to address the global challenges we face including poverty, inequalities, hunger, climate change, environmental degradation, peace and justice. Five years into the implementation, the SDGs have been driven mainly by international donors and ‘professional’ international development organizations. The world is left with 10 years to achieve these ambitious goals and targets. Various reviews show that little has been achieved overall, and the SDGs will not be a reality if a new strategy is not in place to bring inclusion. Microbiology, the scientific discipline of microbes, their effects and practical uses has insightful influence on our day-to-day living. We present how microbiology and microbiologists could increase the scorecard and accelerate these global goals. Microbiology has a direct link to achieving SDGs addressing food security, health and wellbeing, clean energy, environmental degradation and climate change. A non-classical growing relationship exists between microbiology and other SDGs such as peace, justice, gender equality, decent work and economic growth. The pledge of ‘Leave No One Behind’ will fast track progress and microbiology is in a better position to make this work.
Acute gastroenteritis and the usage pattern of antibiotics and traditional herbal medications for its management in a Nigerian community
(PLOS ONE, 2021-10-04) Oluwapelumi Olufemi Adeyemi; Ade Stephen Alabi; Oluwasanmi Anuoluwapo Adeyem; Olaoluwa Temitope Talabi; Oreoluwa M. Abidakun; Ireoluwa Yinka Joel; Nicola J. Stonehouse
Acute gastroenteritis (AGE) is the highest cause of mortality worldwide in children under the age of 5 years, with the highest mortalities occurring in low-to-middle income countries. Treatment can involve the use of unregulated herbal medication and antibiotics. A cross-sectional study was carried out to investigate the use of antibiotics and traditional herbal medications in the management of AGE among Yòruba-speaking communities in Kwara State, Nigeria. Our findings suggest habitual use of antibiotics (54.6%) and herbal medication (42.5%) in the management of AGE with high levels of self-prescription of antibiotics (21.7%) and herbal medications (36.2%) within the community. Ethanolic extracts of selected herbal plants reported (i.e. Aristolochia ringens, Azadirachta indica, Chromolaena odorata, Etanda Africana, Ficus capensis, Ficus vogelii, Mangifera indica, Momordica charantia, Ocimum gratisimum, Senna alata, Sorghum bicolor, and Vernonia amygdalina) were investigated for antibacterial properties, using bacteria known to be causative agents of AGE. Our findings showed that, with the exception of Ficus vogelii, which enhanced bacterial growth, the plant extracts reported all showed some antibacterial activity. We further discuss our findings within a regulatory context, with the aim to guide the use of traditional and herbal medication in low-to medium income countries (LMICs) and reduce the potential risks associated with the development of antimicrobial resistance.
AFRICAN BLACK LIQUID SOAP: ANTIFUNGAL AND PHYSICOCHEMICAL PROPERTIES
(Agriculture environnement et sciences de l’ingénieur, 2020-11-04) Fasola, Taiye Remi; Aponmade, Abimbola Elizabeth; Aponjolosun, Babalola Sunday
Synthetic soaps are associated with health challenges such as skin irritation and toxicity when compared with organic soaps. Thus, liquid soap was produced, fortified with and without essential oils from two botanicals, tested on four fungi and their physicochemical properties compared. Dirty dish water samples were collected from four cafeterias in the University of Ibadan, Nigeria. Fungal isolation from the water samples was done using pour plate method with Potato Dextrose Agar (PDA), incubated at room temperature for 7 days, from which their pure culture were identified. The soap was produced and divided into two portions. Essential oils from freshly collected leaves of Ocimum gratissimum and Cymbopogon citratus were extracted through hydro-distillation and introduced into a portion of the soap. The identified fungi were cultured on sterile PDA plates containing different volumes (0.5, 1.0, 1.5 and 2.0 mL) of the soap with and without the essential oils. The experiment was done in triplicates while the fungi cultured on PDA plates without soap served as controls. The physicochemical properties of soap with and without the essential oils were also compared. All data were analysed using ANOVA on R-programming (version 3.5) and the means were separated using DMRT. The isolated fungi were Penicillum sp., P. notatum, Aspergillus niger and Candida albicans. The soaps had significant antifungal activity on all the four fungi (p<0.05) at all volumes. The fungal mycelia growth decreased with the addition of soaps with and without essential oils. The addition of the essential oils to the soaps did not chemically denature nor alter its high cleansing effect when used in washing dirty dishes. Moreover, there was no significant difference in the physicochemical properties of the soaps with and without essential oils. The organic liquid soap showed antifungal activity and acceptable physiochemical properties.
African Fermented Foods Are Valuable In Achieving Good Health In Sub-Saharan African
(African Journal of Biological Sciences, 2023) Fagunwa, Omololu E; Akinsemolu, Adenike; Olanbiwoninu, Afolake Atinuke
Sustainable development goals (SDGs) have become global goal with various levels of commitments and efforts from different countries. To achieve certain SDGs, such as zero hunger (SDG2) and good health (SDG3) it is essential to give attention to Sub-Saharan Africa (SSA). Fermented foods make up a large proportion of African diets, however, many have not received scientific attention or commitment. The aim of this review is to highlight some of these traditional fermented foods and their potential benefits in achieving good health target of the sustainable development goal. Discussion:Food insecurity is a global crisis; however, it has a heavier weight in some regions of the world, such as the SSA. Food fermentation may be essential for sustainable development because it helps in achieving food security through food preservation. These cultured foods make raw materials more digestible, nutritious, accepted by consumers because of new flavours. Africa is home to varieties of fermented foods, and many have not receive scientific attention. The scarcely reported fermented food of African origin includes cereal-based (degue, koko), legume-based (tayohounta, ntsambu, cachupu), vegetable-based (kawal, ntoba mbodi, kocho), milk-based (urubu, mursik, kivuguto), and fruit-based (akwandu, dockounou) foods. Cassava flour/dough, maize-based ogi and legume-based iru are relatively research and considered low hanging fruits to achieve sustainability. Despite the potentials of fermented foods in contributing to good health in Africa barriers such as how to increase quality substrate yield, safe and hygienic production, food safety, commercialization, and trade still hamper these products.Conclusion:A comprehensive understanding of the microbiota and microbiome of these fermented foods is crucial in enabling their full health benefits and addressing their risks and implications
Amylase production by Streptomyces species and its application in orange juice clarification
(Trakya University Journal of Natural Sciences, 2026-01-13) Odjoji, Elizabeth Aghogho; Fasiku, Samuel Adedayo; Alao, Olaoluwa Kehinde; Salawu, Kehinde Olamide; Dada, Micheal Tunde; Odeniyi, Olubusola Ayoola; Wakil, Sherifah Monilola
Amylases are enzymes that break down starch and help clarify fruit juices. This study focused on screening amylolytic Streptomyces spp. isolated from soil samples for their potential for amylase production and fruit juice clarification. Select organisms produced amylase, which was assayed by measuring the reducing sugar content of the fermentation medium. The effects of pH, carbon and nitrogen source, as well as agitation and incubation periods, were evaluated to optimize amylase synthesis. A total of 22 species were isolated, with five—FE4, ELI1, FL2, MS2, and MS5—demonstrating high amylase production ability, which occurred at a pH ranging from slightly acidic to slightly alkaline. Cassava peels supported optimal amylase production in Streptomyces spp. A4 (0.834), ELI1 (0.910), and FE4 (0.814 U/mL). The maximum yield of 0.930 U/mL was observed with ELI1 when urea was used as the nitrogen source, at an agitation speed of 100–150 rpm, and peaking on the fourth day of fermentation. It was identified as S. griseoflavus ELI_1 using 16S rRNA gene sequencing and submitted to the GenBank with accession number OQ930232. The amylase produced by it was partially purified, markedly increasing its specific activity from 1.50 to 4.56 U/mL. Its ability to clarify orange juice was tested; the turbidity reduced significantly by 16.8% after amylase treatment (p <0.05). Amylolytic Streptomyces spp. were isolated from soil samples, and their amylase yield was optimized. The Amylase of S. griseoflavus ELI_1 could optimally clarify orange juice.
Antimicrobial Activity of Bacteriocin-Like Inhibitory Substances Produced by Bacillus subtilis Isolated from “Iru”
(Journal of Biological Sciences, 2022) Olanbiwoninu, Afolake Atinuke; Fashogbon, Racheal Oluwayemisi; Owoyemi, Kayode Olaitan
'Iru ’ is a traditional condiment obtained by spontaneous alkaline fermentation of African locust bean (Parkia biglobosa) seeds. B. subtilis is the most predominant microorganism associated with the fermentation of 'Iru' which antimicrobial substances such as peptides, antibiotics and bacteriocins. This work is aimed at isolation, identification, screening of the antimicrobial activity and partial purification of the Bacteriocin-Like Inhibitory Substances (BLIS) from B. subtilis obtained from' Iru'. Twenty-four 'Iru' samples were collected from different 'Iru' sellers in different markets in Oyo town. Isolation was done using the Luria-Bertani Agar medium. Identification was carried out using cultural, morphological, biochemical and molecular characterization. Agar well diffusion method was used for the antimicrobial activity. Partial purification of BLIS was done by Ammonium sulphate precipitation. The technological properties and the tolerance to bile salt were also determined. Identification of bioactive compounds was done using Gas Chromatography-Mass Spectrometry (GC-MS) and High-Performance Liquid Chromatography (HPLC). A total of 59 bacteria were isolated, 13 were identified to be Bacillus subtilis. Five Bacillus subtilis (BSAAJ3, BSFAJ3, BSDAJ3, BSFAK2 and BSAAW3) inhibited Staphylococcus aureus while B. subtilis (BSFAK4) inhibited E. coli. B. subtilis (BSFAK4) had the highest protease, lipase, esterase, hemolytic potential and tolerance to bile salt. The GC-MS analysis identified 23 bioactive compounds while the HPLC analysis revealed the presence of ribonuclease, cytochrome c, a-chymotrypsinogen and lysozyme as the proteins present. These studies revealed that the BLIS obtained from BSFAK4 had the potential to inhibit a wide spectrum of pathogens which will be very useful in the pharmaceutical industry.
Antimicrobial Resistance of Tomato-Spoiling Microorganisms from Ajegunle Market, Oyo Town, Oyo State, Nigeria
(Ajayi Crowther Journal of Pure and Applied Sciences, 2025) Olanbiwoninu, Afolake Atinuke; Aponjolosun, Babalola Sunday; Obanisola, Peace Olayemi
Pathogenic bacteria and fungi associated with tomato spoilage have the tendency of harbouring antimicrobial resistance genes that can pose significant health threats to consumers, hence the need to ascertain their antibiotic sensitivity. Five spoilt tomato samples were purchased from five different tomato sellers in Ajegunle market, Oyo Town, Oyo State, Nigeria. Isolation was carried out using the pour plate method. The antibiogram of selected antibiotics and antifungal drugs against the bacteria and fungi isolates was determined using the diffusion disk technique. Colony count for bacteria ranged from 1.0 x 103 – 6.3 x 103 CFU/mL on Nutrient agar and 1.0 x 103 – 9.6 x 103 CFU/mL on MacConkey agar while the fungal count ranged from 2.2 x 105 – 5.1 x 105 CFU/mL on potato dextrose agar. The bacteria identified were Staphylococcus aureus, Aeromonas veronii, Bacillus cereus, B. brevis, B. pumilus, B. licheniformis, B. subtilis, Corynebacterium xerosis, Corynebacterium kutscheri and Lactobacillus casei with B. licheniformis being the most prevalent. Fungal isolates identified were: Saccharomyces cerevisiae, Rhizopus spp. and Fusarium spp. with Saccharomyces cerevisiae being the most prevalent. Most of the Gram-positive bacteria were resistant to Azithromycin (87.5%), Gentamycin (90.7%), Ofloxacin (93.7%) and Erythromycin (93.7%) while Aeromonas veronii was resistant to Gentamycin, Levofloxacin, Ofloxacin and Nitrofurantoin at 50% respectively, while Fusarium species showed resistance against Griseofulvin. The bacterial isolates' multi-antibiotic resistance (MAR) index ranged from 0.3 to 0.8. The resistance of the isolated microorganisms to commercial drugs could be risky to public health.
Antimicrobial-resistant pathogens in fruits and vegetables from retail and home gardens
(Sustainable Microbiology, 2024) Olanbiwoninu, Afolake Atinuke; Awotundun, Theresa; Olayiwola, John Olusola; Somorin, Yinka
Fruits and vegetables have been identified as vehicles for the transmission of pathogenic antimicrobial-resistant (AMR) microorganisms. This is of food safety concern, thus requiring continuous surveillance. This study aimed to profile AMR bacteria present in selected fruits and vegetables retailed in markets and from home gardens (HGs) in Oyo, Ogun, and Ekiti states, Nigeria. Watermelon, cucumber, tomato, and garden egg samples were collected and analyzed using standard microbiological procedures. The susceptibility of the isolates to eight antibiotics was determined. Multidrug-resistant isolates were screened for the presence of AMR genes by polymerase chain reaction. Fifty three bacteria were isolated and identified, belonging to the genera Bacillus, Corynebacterium, Listeria, Aeromonas, Enterobacter, Erwinia, Salmonella, Serratia, Shigella, and Vibrio. Thirty six (67.93%) isolates demonstrated phenotypic resistance to five of the eight antibiotics tested, being the most prevalent pattern observed. BlaTEM and blaCTX-M were detected in Salmonella enterica from retailed tomato, blaTEM, blaSHV, blaCTX-M, and erm(B) were detected in Listeria monocytogenes from retailed watermelon, blaSHV and blaCTX-M were detected in Bacillus cereus from retailed tomato, while blaTEM, blaSHV, blaCTX-M, and erm(F) were detected in Staphylococcus aureus isolated in garden egg from HG. The presence of multidrug-resistant pathogens in fruits and vegetables could pose a huge food safety and public health risk.
Applications of Microbial Enzymes in Industries
(Journal of Multidisciplinary Sciences: MIKAILALSYS, 2026-01-28) Fasiku, Samuel Adedayo; Afolabi, Femi Johnson; Egbeleke, Tawakalit Adeola; Fashogbon, Racheal Oluwayemisi
Microbial enzymes, produced by microorganisms such as bacteria, fungi, and algae, have emerged as indispensable biocatalysts across multiple industrial sectors due to their efficiency, versatility, and activity under diverse environmental conditions. This review aims to highlight the major industrial applications of microbial enzymes and synthesize evidence on their functional roles in contemporary bioprocesses. More than 80 published articles, textbooks, and newsletters were retrieved from reputable platforms, of which approximately 50 were selected for detailed analysis based on relevance and quality. The reviewed literature shows that enzymes now play critical roles in everyday life, with broad applications in medicine, pharmacy, environmental remediation, food processing, detergent manufacture, and energy production. In the detergent industry, amylases, lipases, and proteases are used to break down starch, fats, oils, and proteins, thereby enhancing washing efficiency. In the food sector, microbial enzymes support milk hydrolysis in cheese production, contributing to characteristic flavour development, and are widely employed in fruit juice clarification. In the energy sector, cellulases, xylanases, and lignin-degrading enzymes enable the breakdown of lignocellulosic substrates to release reducing sugars for biofuel production. Medically, L-asparaginase has been used in the treatment of leukaemia, while laccases are applied in the degradation of dyes and the reduction of chemical waste in environmental applications. The diversity of microbial sources allows these enzymes to function under extreme conditions, expanding their usability across varied industrial environments. Overall, the review concludes that microbial enzymes have extensive and growing industrial relevance, underscoring the need for continued research and development to optimize their production, stability, and application in sustainable biotechnological processes.
Applications of Microbial Proteases: A Review
(Journal of Multidisciplinary Sciences: MIKAILALSYS, 2026-03-08) Fasiku, Samuel Adedayo; Afolabi, Femi Johnson; Odeyale, Christiana Ify
Microbial proteases have attracted increasing attention as eco-friendly biocatalysts because of their broad functional versatility and advantages over proteases derived from plants and animals. This review examines the major sources, classification, production methods, and sectoral applications of microbial proteases. Produced by bacteria, actinomycetes, and fungi, microbial proteases are classified according to optimum pH range, catalytic mechanism, and site of action, and are commonly generated through submerged and solid-state fermentation. The review shows that these enzymes have diverse industrial applications in detergent, leather and tanning, food and dairy, brewing and beverage processing, and textile production. In medical and pharmaceutical contexts, microbial proteases are applied in wound debridement and healing, antimicrobial and antibiofilm activities, drug development, diagnostics, and therapeutic interventions. In agriculture, they support animal feed supplementation by improving protein digestion and function as biological control agents by disrupting pathogen attachment, penetration, and colonization of plant tissues. In the environmental sector, their applications include waste management, bioremediation, and the recycling of keratinous and other protein-rich wastes. Overall, this review underscores the wide-ranging utility of microbial proteases across industrial, medical, agricultural, and environmental sectors, highlighting their potential as sustainable biological agents for diverse biotechnological applications.
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, Racheal
Consumption 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.
Assessment of Spoilage and Pathogenic Bacteria in Selected Fruits and Vegetables from Retail Sources and Home-gardens
(European Journal of Nutrition & Food Safety, 2023) Olanbiwoninu, Afolake Atinuke; Awotundun, Theresa Abimbola; Olayiwola, John Olusola; Fashogbon, Rachael Oluwayemisi
Consumption 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.
Bacteriological and Physicochemical Evaluation of Selected Bottled Water Brands in Nasarawa, Kano State, Nigeria
(Bioscience Biotechnology Research Communications, 2022-12) Mustapha Abdulsalam; Hafsah M. Ahmad; Olaitan L. S.; Adeyemi O. A.
Twenty-six different brands of bottled water were tested for bacteriological and physicochemical qualities in Nasarawa Local Government Area of Kano State, Nigeria. Bacteriological assessments have been used to outline the wide varieties of heterotrophic bacteria, overall coliform and faecal coliform. The chloride content, pH, temperature, conductivity, flouride content, total hardness and suspended particles have been additionally investigated. The coliform count ranged from 0 to 1000 coliform/100ml of the sample while the heterotrophic bacterial count ranged from 0 to 118 cfu/ml. In the bottled water samples, there was no faecal coliform and fluoride contents. The pH, temperature, conductivity, Chloride content, total hardness, and total suspended particles were all within acceptable limits between 6.50 and 8.30, 19.8 and 21.00C, 63.10 and 86.92µS/cm, 3.58 and 4.64 mg/l, 1 and 86 mg/l and 1.0 x 10-3 to 3.0 x 10-3 g/100ml, respectively. Staphylococcus, Aeromonas, Klebsiella, Micrococcus and Bacillus were among the bacterial species found. For heterotrophic bacteria, total coliform and faecal coliform, 25 (96%), 24 (92%) and 0 (100%) of the 26 different bottled water samples met the standard respectively. For pH, temperature, conductivity, fluoride content, chloride content, total hardness and total suspended particles, all of the bottled water samples also met the criteria. According to the results of this study, 88.46 percent of the bottled waters tested were fit for consumption based on bacteriological and physicochemical factors. When producing bottled water, it is recommended that stringent criteria should be followed to ensure that the bottles are well capped, and that statistics including the producing date, expiration date and consignment number be imprinted on the bottles.
Bacteriological and Proximate Evaluation of Ginger-Fortified Fermented Maize (OGI)
(Am. J. Food Techno, 2017) Olayiwola, John Olusola; Inyang Victoria; Bello, Mobolaji Akeem
Background and Objective: Fermented cereal food is an important food in human diet globally especially in developing countries. Attempt at fortifying the fermented cereal Ogi with natural substances like ginger becomes imperative. The objective of study was to find out the effect of ginger on the survival rate of Gram-negative bacteria and nutritional content of Ogi. Materials and Methods: Typed maize (BR 99 28-SR-Y) sample and ginger were collected for the study. The Ogi was produced following the traditional process and subsequently nutritional and microbial analysis was carried out. Results: The value of pH ranged from 4.18-4.36. Moisture content of 10 and 20% ginger fortified Ogi are 60.18 and 60.66%, respectively while control was 71.89%, the crude protein was 2.72-2.65% while control was 1.94%. The value of fat content for the two fortification variables were 1.39 and 1.37% while control was 0.38%. Crude fiber was found to be 0.16 and 0.24% while control was 0.24% but the carbohydrate content was 35.49 and 34.97% compare with the control of 25.62%. Ash content of 10 and 20% ginger fortified Ogi in this study was 0.33% and 0.31 while control was 0.16%. The colony forming units of the bacteria investigated in the fortification ranged from 1.5×10 -3.8×10 CFU mLG over the period of 15 days designed for the experiment. Twenty four bacteria were isolated and identified which comprises of 5 genera including Lactobacillus (50%), Corynebacterium (29%), Escherichia (8%), Pseudomonas (8%) and Citrobacter (4%). Conclusion: Ogi is a cereal based traditional lactic acid fermented weaning food, which deteriorates after long keeping and ginger has the ability to enhance nutritional content and reduction in the Gram negative bacteria associated with Ogi.
Bacteriological Evaluation of Food Handlers’ Thumb in Ajayi Crowther University, Oyo, Oyo State
(Ajayi Crowther Journal of Pure and Applied Sciences, 2024) Awotundun, Theresa Abimbola; Oluwatusin, Bunmi Victoria; Bamigboye, Oluwabunmi Florence; Olanbiwoninu, Afolake Atinuke
Food handlers, in most cases, act as vehicles for the spread of foodborne illness and this is a pointer to a public health problem that is of major global concern. Food handlers contribute to foodborne illness due to their inadequate, inefficient hygiene leading to subsequent passage of pathogens to food. Hence, this study was carried out to determine the level of bacterial contamination of food handlers who work in canteens at Ajayi Crowther University (ACU), Oyo campus. Microbiological analysis was conducted on the thumbs of both cooks (24) and servers (24) from 12 distinct canteens situated within ACU, Oyo campus. With strict aseptic precautions, the left and right thumbs of each food handler were firmly placed onto Nutrient agar plates.Â After incubation, bacterial isolates were conventionally identified through the utilization of biochemical assays. A total number of 42 bacteria were isolated and identified, they include Staphylococcus aureus (26.2 %), Staphylococcus saprophyticus (2.4 %), Staphylococcus epidermidis (4.8 %), Micrococcus luteus (7.1 %), Micrococcus varians (4.8 %), Corynebacterium kutsceri (7.1 %), and Bacillus spp. (47.6 %). Particularly notable is the prevalence of potentially pathogenic bacterial strains colonizing the hands of the food handlers. This highlights the existing vulnerabilities in food safety practices, subsequently heightening the risk of propagating foodborne illnesses within the campus environment and beyond. Given the propensity of these bacterial strains to elicit foodborne poisoning or illnesses, often leading to severe health implications, the imperative for enhanced training becomes evident. Addressing proper hygienic practices and meticulous hand-washing protocols among food handlers emerges as a paramount necessity to promote a safer food service environment.
Bacteriological Quality and the Antibiogram of Isolates from Raw Cow Milk Produced in Ibadan Metropolis Oyo State, Nigeria
(Nigerian Journal of Microbiology, 2023-06-12) Adediran, A; Aforijiku, Samuel; Adediran, A; Fashogbon, Racheal
This study aimed at evaluating the bacteriological quality as well as the antibiogram (antibiotic sensitivity profile) of organisms isolated from raw cow milk produced in Ibadan metropolis. Raw cow milk samples were collected from University of Ibadan Research farm, Bodija, Sabo and Akinyele cow settlement ibadan. Bacterial counts, isolation and phenotypic identification of bacterial isolated from the assessed raw cow milk were determined using standard procedures. Antibiotic sensitivity tests was carried out by disc diffusion method. The total bacterial counts and total coliform counts ranged between 0.9×106 to 4.5×106 CFU/ml and 0.4×106 to 4.2×106 CFU/ml, respectively. Fourty-two (42) bacterial isolates were identiifield as Staphylococcus aureus (16), Escherichia coli (8), Salmonella typhimurium (6), Shigella dysentriae (6), Enterobacter aerogenes (4) and Serretia marcescens (2). Based on the antibiogram, S. aureus, E. coli , S. typhi and S. dysentriae had 100% resistance to Tetracycline, Gentamycin and Nitrofurantoin while Serratia marcescens strains had 100% susceptibility to all the antibiotic except Nitrofurantoin which had 50% susceptibility and Tetracycline which had 100% resistance. All of the E.coli isolates were resistance to tetracycline. The raw cow milk samples analysed exceeded the WHO microbiological standard of 1.0×105 CFU/mL and 3.0×101 CFU/mL for total bacteria count and coliform count for raw milk respectively. The antibiogram studies revealed that some bacteria isolates were resistant to most of the antibiotics used. This may pose a high risk of milk borne illnesses among consumers and put them at risk of being infected with antibiotic resistant strains of pathogenic bacteria. There is utmost need for an awareness program with a follow up mechanism to educate dairy farmers and handlers on hygienic production practices and discourage the indiscriminate use of antibotics to have a wholesome milk.
Biodegradable Waste
(Intechopen, 2023-02-22) Popoola, Bukola Margaret
Biodegradable wastes are waste materials easily degraded or broken down naturally by factors such as biotic (bacteria, fungi, plants, animals, etc.) and abiotic (pH, temperature, oxygen, humidity, etc.). This process enables complex substances to be broken down into simpler organic compounds which subsequently fade into the soil. This is a natural process that could be prolonged or rapid and poses little risks to the environment. These waste materials could be termed green waste; including food waste, paper waste, and biodegradable plastics such are found in municipal solid waste. Other examples of biodegradable wastes include sewage, manure, sewage sludge, human waste, waste from various slaughterhouses, hospital waste, dead animals, and plants. Biodegradable waste could be said to be recyclable or reused; furthermore, bio-waste recycling may also directly contribute to climate protection. They are generally known as useful waste. Recycling is one of the current waste management strategies having great benefits for the environment.
Biodegradative Capability of Molecularly Identified Pseudomonas fluorescens Strains on Palm Oil-Polluted Soil
(LYAS, 2026-05-24) Popoola, Bukola Margaret; Afelumo, Ayooluwa; Samson, Oyindamola John
Oil palm (Elaeis guineensis) is an important source of edible vegetable oil derived from the fruit mesocarp; however, oil extraction commonly generates wastewater and residues that may be discharged into the environment without adequate treatment. Because microorganisms can degrade organic contaminants in palm oil mill effluent and oil-contaminated matrices, this study aimed to evaluate the potential of Pseudomonas fluorescens for remediating palm oil-contaminated soil. Palm oil and P. fluorescens isolates were obtained from Fiditi Oil Mill and Ajayi Crowther University, respectively, in Oyo State, Nigeria. Uncontaminated soil, oil mill soil, and purposefully contaminated soil were used as experimental control samples, while four purposefully contaminated soil samples and four oil mill soil samples were treated with P. fluorescens under varying soil sterilization and tillage conditions. The isolate was identified using 16S rRNA gene sequence analysis, and a 12-week field bioremediation trial was conducted to assess microbial load and residual oil content. The 16S rRNA sequencing confirmed the isolate as P. fluorescens MN607218.1. Residual oil in tilled sterile purposefully contaminated soil decreased from 0.13 g on day 0 to 0.10 g by week 12, whereas the corresponding non-sterile soil showed a greater reduction to 0.07 g by week 12. These findings indicate that P. fluorescens can effectively degrade palm oil in contaminated soil, particularly under non-sterile conditions, and may serve as a promising microbial agent for environmental cleanup of palm oil-contaminated sites.
Biofilms and their impact on the food industry
(Saudi Journal of Biological Sciences, 2023) Olanbiwoninu, Afolake Atinuke; Popoola, Bukola M
Biofilm could be defined as a complex communities of microorganisms seen affixed to surfaces, they form clusters without sticking to any surface and buried firmly in an extracellular matrix (ECM). This matrix is formed by microorganisms in the formation of either extracellular polymeric substances (EPSS) or extracellular polymer. Many reviews have addressed the negative consequences of biofilm production in the food industry, among which we talk about biofilms being responsible for spoilage microorganisms and foodborne pathogens such as Listeria monocytogenes, Bacillus cereus etc. These contamination could be linked to biofilms presence in the processing plant. Although researches have tried conferring solutions to these challenges in the food industry, however, in this review we have tried to focus on the positive impact of biofilms formed in the food industry. It is critically expedient while trying to find the solution to the challenges of biofilm in the food industry to develop and give a major focus on the advantages and positive impact biofilm has in the food industry, which has been greatly neglected. Hence in this article, we have highlighted some positive impacts of biofilms formed in the food industry, like enhancing plant health and productivity of food products, as an agent of water and wastewater treatment in the food industry, as a tool in reducing the amount of excess sludge in the wastewater treatment plant. The development of edible biofilms, fermented food products and the production of biodegradable food packaging are also part of biofilms beneficial roles in the food industries.

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