African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5241

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

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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.
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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.
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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.

 
 

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

 
 

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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.
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