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CURRICULUM VITAE

1. Full Name Abiodun Isiaka SANNI

2. Date of birth 23rd May, 1959

3. State of Origin Osun State

4. Marital Status, number and ages of children Married, 1, 15 years

5. Academic Qualifications

(a) WASC Division 1 (June, 1974), WAEC, Yaba, Lagos, Nigeria

(b) B.Sc. (Botany) 2nd Class Upper Division (July, 1980), University of

Jos, Nigeria

(c) M. Sc. (Microbiology) (Sept., 1982), University of Ibadan, Nigeria

(d) PhD. (Microbiology) (Nov., 1985), University of Ibadan, Nigeria

Professional Qualifications and Diploma

(a) Certificate in Food Irradiation Technology (IAEA/FAO, 1990

Netherlands)

(b) Modular Certificates in Higher Education Pedagogy (Sept. 2003-

July 2004)

i. Teaching Large Classes

ii. Traditional and Modern Methods of Teaching and

Learning in Higher Education

iii. New Techniques in Teaching and Learning in Higher Education

iv. Evaluation in Higher Education

v. Curriculum Development in Higher Education

vi. Guidance and Counseling in Higher Education

vii. Empowering Students with Special Needs

viii. Empowering Women for Success in Higher Education

ix. Special: Writing Grant-Winning Proposals

6. Academic Distinctions

(a) Federal Government Postgraduate Scholarship 1982 - 1985

(b) University of Ibadan Postgraduate Scholar 1982 - 1985

(c) Guest Scholar, University of Lund, Sweden 1990 - 1991

(d) Research Scientist, IRD, Montpellier, France May 17 - Nov 17, 2000

(e) Georg Forster Research Fellow – Av Humboldt Nov 2004 –Oct 2005

(f) Av Humboldt African Research Initiative Fellow Oct-Dec. 2008

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7. Teaching, Research, Administrative and Managerial Experience

Lecturer II, Lagos State University, Nigeria 1984-1987

Lecturer II, University of Ibadan, Nigeria 1988-1991

Lecturer I, University of Ibadan, Nigeria 1991-1994

Senior Lecturer, University of Ibadan, Nigeria 1994-1999

Visiting Scholar, University of Ghana, Accra, Ghana 1998-1999

Professor, University of Ibadan, Nigeria 1999-till date

External Examiner/Assessor of M.Sc, MPhil and Ph.D Theses

University of Ghana, Accra, Ghana, University of Lagos, Nigeria, Ahmadu Bello University,

Nigeria, Tafawa Balewa University, Bauchi, Nigeria, Ekiti State University, Ado Ekiti, Nigeria,

Adekunle Ajasin University, Akungba, Nigeria, University of Benin, Nigeria, Ambrose Alli

University, Nigeria, University of Agriculture, Umudike, Nigeria, University of Agriculture,

Abeokuta, Nigeria, Federal University of Technology, Owerri, Nigeria , University of Port-

Harcourt, Nigeria, University of Ilorin, Nigeria, Bells University of Technology, Sango-Ota,

Ogun State, Nigeria, North West University, South Africa.

8. Membership of Learned Societies, Committees and Boards

Member, Nigerian Society for Microbiology

Member, New York Academy of Science

Member, Biotechnology Society of Nigeria

Member, Science Association of Nigeria

Member, University Central Appointment & Promotion Committee 2000-2004,

2005-2011

Member, Faculty of Science A & P Committee

Member, University of Ibadan Linkage Board

Member, Award Board, Quality Management Development Institute, Nigeria.

Courses Taught

(a ) University of Ibadan

Department of Microbiology (formerly Dept. of Botany & Microbiology)

Undergraduate Level:

MIC 221- Introductory Microbiology

MIC 322 - Bacteriology

MIC 324 – Environmental Microbiology

MIC 424 – Microbial Physiology and Met

Postgraduate Level: MIC 721 - Advanced Bacteriology

MIC 724 - Microbiological Quality Control

MIC 725 - Microbial Ecology

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MIC 726 - Industrial Microbiology

Department of Food Technology (Postgraduate)

TFT 703 – Fermentation Technology

Department of Pharmaceutical Microbiology (Postgraduate)

PHM 711 – Advanced Bacteriology

PHM 714 – Biotechnology in Pharmacy

(b) University of Ghana, Accra, Ghana

Undergraduate Level:

FDSC 301 - General Microbiology

FDSC 401 - Food Microbiology

FDSC 403 - Industrial Microbiology

Postgraduate Level: FDSC 602 - Advances in Microbiology

FDSC 610 – Food Biotechnology

(c) PhD. Theses Supervision

1. Phenotypically-based taxonomy using API 50 CH of Lactobacilli from Nigerian ogi,

and the occurrence of starch-fermenting strains (1994). Awarded to Marie-Louise

Johansson, Dept. of Food Technology, University of Lund, Sweden.

2. Antimicrobial effects of some medicinal plants on Candida spp. isolated from human

oral mucosa (2002). Awarded to Adeleke Osho.

3. Characterization of galactosidases produced by lactic cultures and their effect on

soyabean and its milk derivative (2002). Awarded to Rebecca O. Afolabi.

4. Interactions between Striga hermonthica (Del.) Benth and fluorescent rhizosphere

bacteria of Zea Mays L. and Sorghum bicolor L. Moench for Striga suicidal germination

of Vigna unguiculata (2002). Awarded to Bukola Babalola.

5. Molecular characterization and functional properties of Bacillus spp. isolated from

okpehe, a traditional fermented condiment (2003). Awarded to Folarin Oguntoyinbo

(in collaboration with Prof. W.H. Holzapfel, Institut fur Hygiene und Toxikologie/BFE,

Karlsruhe, Germany).

6. Probiotic and biopreservative properties of lactic acid bacteria isolated from some

traditional fermented foods in Nigeria (2003). Awarded to Temitope S. Ogunbanwo.

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7. Characterization and functional properties of selected starter cultures for the production

of sour maize bread (2003). Awarded to Mojisola Edema.

8. Selection and characterization of Lactobacillus species as probiotic candidates in the

control of infantile bacterial gastroenteritis (2004). Awarded to Adenike A.O.

Ogunshe.

9. Microbiological and biochemical evaluation of some antibiotic producing Streptomyces

spp from different sources (2004). Awarded to Agnes Asagbra.

10. Microbiological and Nutritional Evaluation of Bambara Nut (Vigna subterranean)

Tempeh (2008). Awarded to Festus I. Fadahunsi.

11. Characterisation and probiotic properties of lactic acid bacteria isolated from traditional

fermented foods in Nigera (2012). Awarded to K. Banwo

12. Molecular characterisation and probiotic properties of Bifidobacteria isolated from

human and chicken (2013). Awarded to J.E. Onyibe.

13. Molecular Characterisation and probiotic potentials of predominant Enterococcus

gallinarum isolated from traditional fermented condiments and warakansi (2013).

Awarded to C.I. Oladipo.

14. Characterisation and nutritional properties of yeasts isolated from traditional fermented

foods products in Nigeria (2015). Awarded to O.R. Ogunremi

15. Polyphasic characterization and virulence profile of Listeria monocytogenes isolated

from seafoods in Lagos, Nigeria. (2011). A. Amusan – on-going.

Research

(i) Completed

Summary of my completed research works can be categorized as follows:

(a) Microbial Taxonomy

Scientific information was provided on the associated microorganisms of the fermented products

studied. Characterization of the microbes using both phenotypic and biochemical methods were

carried out. Some of the fermented products and isolates were reported for the first time.

Microbial taxonomy is an essential phase in the study of any fermentation process. This is

because biotechnological typing of the isolates cannot be done without the knowledge of the

identities of the associated microorganisms of any fermenting matrix.

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(b) Biochemical Studies

Since fermented foods form a substantial part of the diet in sub-Saharan Africa, research efforts

were geared towards providing information on the biochemical status of some of these food

products. Some of the papers reported the biological ennoblement resulting from fermentation of

the raw materials, while enzyme activities were also monitored. Of note is the effect of

galactosidase treatment on soybeans. It was observed that the treatment not only significantly

reduced the anti-nutritional constituents of the beans; the soymilk prepared from the treated

beans had a ‘vanilla-like’ aroma and acceptable taste, as opposed to the usual off-flavour

characteristic of the unfermented and untreated soymilk. Information provided in some of the

studies can be advanced to yield economic benefits.

(c) Upgrade of Fermentation Processes

The preparation of fermented foods in sub-Saharan Africa is still a traditional family art based on

old recipes transmitted from generation to generation. Research efforts were made to transform

the above from the traditional art to science. Some of the works provided steps for optimization

of the traditional processes with a view to obtaining consistent product’s quality. The use of

starter-cultures (singly and mixed) featured prominently in some of the studies. The production

of sour maize bread using lactic starters was regarded as innovative by a reviewer of the journal

that published the article. Research studies on development of fermented weaning and adult

foods with improved nutritional profile were also carried out. Such food products e.g. Ghanaian

Banku, was used for an intervention study to arrest kwashiorkor in a study site in Ghana during

my study leave.

(d) Soil and Environmental Microbiology

Few of the works provided information on the continued soil improvement in alley cropping by

employing appropriate strains of Rhizobium. The usefulness of this study the farmers in sub-

Saharan Africa cannot be over-emphasized. Biotyping of Pseudomonas species that can be

further developed as a potential hydrocarbon biodegraders was carried out in one of the studies.

However, more studies will need to be carried out to determine their bioremediation ability.

(e) International Collaborative Research

A project on ‘Ogi-Technology of West African fermented food from sorghum and maize’ was

funded by SAREC (Swedish Agency for Research Cooperation with Developing Countries) for 3

years in University of Lund, Sweden. The project provided database for small-scale industrial

production of ogi by optimizing the processing conditions. Some of the lactic acid bacteria

strains identified produced ogi with final pH of less than 4.0 within 6 hours when used as

starters. Another project on ‘Development of a cereal-yoghurt based on sorghum’ was equally

sponsored by the same Agency for 3 years. Selected probiotic strains of Lactobacillus with

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ability to colonize human intestinal mucosa, achieve rapid Lactic acid fermentation of sorghum

and also inactivate food pathogens, were used as candidate organisms.

In Ghana, the microbiological investigation of some of the works on USAID BEAN / COWPEA

Collaborative Research Program of Department of Nutrition and Food Science, University of

Ghana and Department of Food Science, University of Georgia, USA was carried out.

In the Laboratory of Biotechnology (Tropical Microbiology), Institute for Research and

Development, Montpellier, France, efforts to characterize amylolytic lactic acid bacteria isolated

from traditional fermented foods in Nigeria using physiological and amplified fragment length

polymorphism fingerprint analysis, formed the main focus of our collaboration.

In the Institute für Hygiene und Toxikologie/BFEL, Germany, a 12- month Research Fellowship

of Alexander von Humboldt was on “Characterization of Lactic Acid bacteria as starter cultures

for the production of traditional fermented foods with health-promoting feature in sub-Saharan

Africa” The specific objectives were: taxonomic characterization of LAB strains isolated from

traditional fermented foods in Nigeria using molecular techniques such as restriction enzyme

analysis (REA), pulsed-field gel electrophoresis, amplified fragment length

polymorphism(AFLP), and or randomly amplified polymorphic DNA (RAPD) based on

polymerase chain reaction (PCR); screening and characterization of the bacteriocins produced by

the selected strains; determination of acidification potential, enzymatic activities, detection of

health-promoting features such as barrier/restoration effects on diarrhoea, adherence and

colonization resistance, stimulation of immune system, fermentation studies for the production of

“health sogurt” etc.

(ii) In Progress

Characterisation of antimicrobial compounds, hydrolytic enzymes, and bacteriocin from

Lactic acid bacteria from traditional fermented foods; Identification and

biotechnological characterization of food yeasts; starter culture development for small-

scale fermentation in developing countries.

(f) Departmental and University Responsibilities

Departmental Postgraduate Coordinator, University of Ibadan 1988 - 1996

Departmental Time-Table coordinator, University of Ibadan 1988 - 1990

Departmental Seminar Coordinator, University of Ibadan 1991 - 1996

Coordinator, Departmental Research and Development Committee 1996 till date

Member, Faculty of Science Consultancy Committee, University

of Ibadan, Nigeria 1991-1993

Chairman, Departmental Fund Raising Committee, University

of Ibadan, Nigeria 1999

Member, University Central Appointment and Promotion

Committee, University of Ibadan, Nigeria 2000–2004, 2005-2011

Resource person, University of Ibadan PG School 2003 – 2007

Member, University Linkage Board 2004 – 2010

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FUNDED RESEARCH PROJECTS

1. “Ogi – technology of West African fermented food from sorghum

and maize” (Funded by Swedish Agency for Research Cooperation

with Developing Countries –SAREC, Sweden) 1990 – 1993.

2. “Characterization of lactic acid bacteria from Nigerian traditional

Fermented Foods” (University of Ibadan Senate Research Grant)

1993 – 1994.

3. “Development of “cereal yoghurt” – Microbiological and

Technological Properties (Funded by Swedish Agency for Research

Cooperation with Developing Countries –SAREC, Sweden) 1994 - 1996.

4. “Screening for amylolytic lactic acid bacteria from Nigerian traditional

Fermented foods” (University of Ibadan Senate Research Grant)

1997 – 1998.

SELECTED PROFESSIONAL ACTIVITIES

Member, Accreditation Panel to Private Universities set up by National

Universities Commission (NUC), Nigeria – 2003.

Resource Person, Workshop on Entrepreneurial Studies in Nigerian Universities, organised by

NUC, 2004.

Resource Person, Workshop on Review of Undergraduate Courses, organised by

NUC, 2004.

Certified Accreditor to Nigerian Universities 2001 till date.

9. Scholarly Publications

(a) Chapters in Books Already Published

1a. Sanni, A.I. 1992. Viruses. In Readings in Diversity of Plants. John West Publications,

Lagos, Nigeria.

1b. Sanni, A.I. 1992. Bacteria. In Readings in Diversity of Plants. John West Publications,

Lagos, Nigeria.

2. Ogundipe, G.A.T., Lucas, E.O. and Sanni, A.I. 2005. Systematic Collection of Data. In:

Methodology of Basic and Applied Research (ISBN 978-37168- -1). (Eds. A.I. Olayinka, V.O.

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Taiwo, A. Raji-Oyelade and I.P. Farai) Published by: The Postgraduate School, University of

Ibadan, Nigeria.

3. Sanni, A.I. 2006. Some Guidelines for Writing Journal Articles in the Basic Sciences. In:

Scholarly Writing and Publication (ISBN 976-38570-6-1) (Ed. A.I.Olayinka, Adetimirin and A.

Ojebode). Published by: The Postgraduate School, University of Ibadan, Nigeria.

4. Sanni, A.I. and Oguntoyinbo, F.A. (2014) Diversity of Foods Involving Alkaline

Fermentation. In: Handbook of Indigenous Foods Involving Alkaline Fermentation (Ed. M.J.R.

Nout and P. Sarkar). Taylor and Francis Group, USA (

(b) Journal Articles

1. Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Amylase activities.

Die Nahrung 32 (2), 159-161.

2. Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Invertase activities.

Die Nahrung 32 (2), 163-168.

3. Sanni, A.I. and Oso, B.A. (1988). Nutritional studies on agadagidi. Die Nahrung 32 (2),

169-172.

4. Sanni, A. I. and Oso, B.A. (1989). The production of agadagidi, a Nigerian fermented

alcoholic beverage. Die Nahrung 32 (2), 319-326.

5. Sanni, A.I. (1989). Some environmental and nutritional factors affecting growth of

associated microorganisms of agadagidi. J. Basic Microbiology 29 (9), 617-622.

6. Sanni, A.I. (1989). Chemical studies on sekete beer. Food Chemistry. 33,187-191.

7. Sanni, A.I. and Ogbonna, D.N. (1991). The production of owoh, a Nigerian fermented soup

condiment from cotton seeds. Food Microbiology 8, 223 - 229.

8. Sanni A.I. and Ogbonna, D.N. (1992). Biochemical studies on owoh, a Nigerian fermented

soup condiment from cotton seeds. Food Microbiology 9, 177-183.

9. Sanni, A.I. (1993). The need for process optimization of African fermented foods and

beverages. Inter. Jour. of Food Microbiology 18, 85 - 95.

10. Sanni, A.I. (1993). Biochemical changes during the production of okpehe, a Nigerian

fermented food condiment. Chem. Microbiol.Technol Lebensm 15 (3/4), 97-100.

11. Sanni, A.I., Lie, E. and Lindberg, A.M. (1993). Fatty acid composition of Prosopis africana

and its fermented product, okpehe. Chem. Microbiol. Technol. Lebensm 15 (3/4), 89 - 90.

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12. Sanni, A.I., Lonner, C. (1993). Identification of yeasts isolated from Nigerian traditional

alcoholic beverages. Food Microbiology 10, 517 - 523.

13. Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M-L and Molin, G. (1994). Starter

cultures for the production of ogi, a fermented infant food from maize and sorghum. Chem.

Microbiol. Technol. Lebensm 16 (1/2), 29 -33.

14. Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995). Phenotypically -based

taxonomy using API 50 CH of Lactobacilli from Nigerian ogi, and the occurrence of starch-

fermenting strains. Inter Jour. of Food Microbiology. 25, 159-168.

15. Sanni, A.I., Ahrne, S and Onilude, A.A. (1995). Alpha-galactosidase production by six

strains of Lactobacillus plantarum isolated from diverse sources. Jour of Basic Microbiol. 35

(6), 427 - 432.

16. Sanni, A.I., Fapohunda, E.M. and Onilude, A.A. (1995). Characteristic

properties of lactic acid bacteria isolated from rumen of maradi goats. Chem. Microbiol.

Technol. Lebensm. 17 (3/4), 99 - 104.

17. Sanni, A.I., Onilude, A.A. and Mbandi, E. (1996). Production of vinegar from pineapple

using starter cultures. Nig. Food Jour. 14, 37 - 41.

18. Sanni, A.I., Onilude, A.A; and Ogundoye, D.R. (1997). Effect of bacterial

galactosidase treatment on the nutritional status of soybean and its milk derivative. Die Nahrung-

Food. 41 (1), 18 - 21.

19. Sanni, A.I. and Onilude, A.A. (1997). Effect of temperature on the ethanol tolerance of

yeasts isolated from traditional alcoholic beverages. Jour. of Sci. Research 3 (1) 75 - 77.

20. Sanni, A.I. and Ekunsanmi, J.T. (1997). Physiological studies on osmophilic yeasts isolated

from some high sugar substrates. Jour. of Sci. Research 3 (1) 61 -65.

21. Sanni, A.I., and Onilude, A.A. (1997). Polygalaturonase production by L. plantarum OW 14

isolated from ogi. Jour. of Sci. Research 3(1) 78 -81.

22. Sanni, A.I. and Onilude, A.A. (1997). Characteristics of Bacillus spp. isolated from okpehe,

a fermented soup condiment from Prosopis africana. Nig. Jour. Sci. 31 (1), 49 - 52.

23. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1998). Biochemical composition of infant

weaning food fabricated from fermented blends of cereal and soybean. Food Chemistry 65 (1),

35 - 39.

24. Sanni, A.I., Onilude, A.A. and Oguntoyinbo, F.A. (1998). Optimization of process

conditions for owoh, a fermented cotton seed condiment. Adv. Food Sci. (CMTL) 20 (5/6), 163 -

167.

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25. Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of sour maize bread

using starter cultures. World J. Microbiol Biotechnol. 14 (1), 101 - 106.

26. Sanni, A.I., Onilude, A.A., Mulongoy, K and Ojeifo, A.A. (1998) Survival and persistence

of Rhizobium strains in tropical alley cropping. Nig. Jour. Sci. 32 (1), 59 - 70.

27. Ekwenye, U. N. and Sanni, A. I. (1998) Characterization of yeasts isolated from fruits,

honey and jam. Global Jour. of Pure & Appl. Sci. 4, 375-380.

28. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1999). Physico-chemical characterization of

formulated infant and adult food. Lebens. Unters Forsch-A 203 (13), 221 - 224.

29. Sanni, A.I., Onilude, A.A. and Adeleke, E.O. (1999). Nutritional composition of lactic acid

fermented cowpea milk. Lebens. Unters Forsch-A 203 (3) 225 - 229.

30. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Smith, S.I. (1999). Antagonistic activity of

bacteriocin produced by Lactobacillus spp. from ogi, an indigenous fermented food. J. Basic

Microbiol. 39 (3), 189 - 195.

31. Sanni, A.I., Onilude, A.A. and Momoh, M.O. (1999). Selection of starters and a starter-

mediated novel procedure for production of wara, a West African soft cheese. Inter. Jour. Food

Sci. and Technol. 34, 325 - 333.

32. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F. and Afolabi, R.O. (1999). Microbial deterioration

of traditional alcoholic beverages in Nigeria. Food Research Intern. 32, 163 - 167.

33. Sefa-Dedeh, S., Sanni, A.I., Tetteh, G. and Sakyi-Dawson, E. (1999). Yeasts in the

traditional brewing of pito in Ghana. World Jour. Microbiol. Biotechnol. 15 (5), 593 - 597.

34. Sanni, A.I., Onilude, A.A., Ogodo, O.O. and Fadahunsi, I.F. (1999). Production of

intracellular proteinase by Lactobacillus spp. isolated from indigenous fermented foods. Nig.

Jour. Sci. 33, 333 - 341.

35. Onilude, A.A., Sanni, A.I. and Ogunbanwo, S.T (1999). Drug resistance plasmids in

Lactobacillus spp. isolated from ogi, a Nigerian fermented cereal food. Nig. Jour. Sci. 33, 299 -

309.

36. Onilude, A.A., Sanni, A.I., and Ighalo, M.I. (1999). Effect of process improvement on the

physico-chemical properties of infant weaning food from composite blends of cereal and

soybeans. Plant Foods for Human Nutr. 54, 239 - 250.

37. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Effect of processing

conditions on the viscosity, in vitro protein and starch digestibility of ogi-baba, a Nigerian

fermented sorghum gruel .Proceedings of the International Workshop on Cowpea Processing

and Utilization. January, 1999, University of Ghana, Accra, Ghana. pp. 23 – 28.

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38. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Microbiological

evaluation of cowpea - fortified Ghanaian fermented Maize dough. Proceedings of the

International Workshop on Cowpea Processing and Utilization. January, 1999, University of

Ghana, Accra, Ghana. pp. 80 - 86.

39. Sanni, A.I., Ayernor, G.S and Sakyi-Dawson, E. and Sefa-Dedeh, S. (2000). Aerobic spore-

forming bacteria and chemical composition of some Nigerian fermented soup condiment. Plant

Foods for Human Nutr. 55, 111-118.

40. Sanni, A.I., Ohenhen, R.E. and Onilude, A.A. (2000) Production of extracellular proteinase

by Lactobacillus species isolated from traditional alcoholic beverage. Nigerian Jour. of

Microbiology 14 (1), 55-61.

41. Sanni, A.I., Asiedu, M. and Ayernor, G.S (2001). Influence of processing conditions on the

nutritive value of ogi-baba, a Nigerian fermented sorghum gruel. Plant Foods for Human Nutr.

56, 217-223.

42. Falegan, C.R., Arowolo, J.A., Fagbohun, E.D. and Sanni, A.I. (2001). Antimicrobial

activities of Lactobacillus plantarum isolated from palm wine and burukutu. African Jour. of

Sci. 1, 30-37.

43. Sanni, A.I., Morlon-Guyot, J. and Guyot J.P (2002). New efficient amylase- producing

strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional

fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

44. Onilude, A.A., Sanni, A.I., Olaoye, O.A. and Ogunbanwo, S. T. (2002). Influence of lactic

cultures on the quality attributes of tsire, a West African stick meat. World J. Microbiol.

Biotechnol. 18, 615-619.

45. Oguntoyinbo, F. A., Onilude, A.A. and Sanni, A.I. (2001). Microflora and proximate

composition of okpehe, a fermented condiment from Prosopis africana seeds. Adv. Food Sci.

23, 165-170.

46. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T., Fadahunsi, I. F. and Afolabi, R.O. (2002).

Production of exopolysaccharide by lactic acid bacteria isolated from traditional fermented foods

in Nigeria. Euro. Food Res. Technol 214, 405-407.

47. Asiedu, M and Sanni, A.I. (2002). Chemical composition and Microbiological changes

during spontaneous and starter culture fermentation of Enam Ne Setaakye, a West African

fermented fish-carbohydrate product. Euro. Food Res. Technol. 215, 8-12.

48. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F., Ogunbanwo, S.T and Afolabi, R.O. (2002).

Selection of starter cultures for the production of ugba, a fermented soup condiment. Euro. Food

Res. Technol. 215 (2) 176-180.

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49. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E and Asiedu, M. (2002). Microbiological

evaluation of Ghanaian maize dough co-fermented with cowpea. Int. Jour. Food Sci. and

Nutrition 53 (5), 367-373.

50. Sanni, A.I., Ayernor, G.S. and Asiedu, M. (2002). Microflora and chemical composition of

momoni, a Ghanaian fermented fish condiment. Jour. Food Comp. and Analysis 15 (5), 577-583.

51. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T. and Fadahunsi, I. F.(2003). Growth and acid

production of lactic acid bacteria in cowpea milk. Research Communications in Microbiology

1(1), 40-45.

52. Babalola, O.O., Osir, E.O. and Sanni, A.I. (2002). Characterization of potential ethylene-

producing rhizosphere bacteria of Striga-infested maize and sorghum. Afr. J. Biotechnol. 1(2)

67-69.

53 Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Influence of cultural conditions on

the production of bacteriocin by Lactobacillus brevis OG1. Afr. J. Biotechnol. 2 (7), 179-184.

55. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Characterization of bacteriocin

produced by Lactobacillus plantarum F1 and L. brevis OG1. Afr. J. Biotechnol. 2 (8), 219-227.

56. Babalola, O.O., Osir, E.O., Sanni, A.I., Odhiambo, G.D and Bulimo, W.D. (2003).

Amplification of 1-amino-cyclopropane-1-carboxylic (ACC) deaminase from plant growth

promoting rhizobacteria in Striga-infested soil. Afr. J. Biotechnol 2 (6), 157-160.

57. Sanni, A.I., Onilude, A.A.., Fadahunsi, I. F. and Ogunbanwo, S.T (2002). Microbiology and

amino acid composition of sekete beer. Research Communications in Food Science 1 (1) 29-35.

58. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Fadahunsi, I. F. (2002). Growth and acid

production of lactic acid bacteria in cowpea milk. Research Communications in Food Science 1

(1) 40 - 45.

59. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2004) Influence of bacteriocin in the

control of Escherichia coli infection of broiler chickens in Nigeria. World J. Microbiol.

Biotechnol . 20, 51-56.

60. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2004) Effect of bacteriocinogenic

Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product. World J.

Microbiol. Biotechnol. 20, 57-63.

61. Babalola, O. O., Sanni, A.I. and Odhiambo, G.D. (2004). Isolation of rhizobacteria

associated with maize and assessment of their potential for use in Striga hermonthica (Del.).

Benth. suicidal germination J. Tropical Microbiology 3 (1), 64 –70.

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62. Onilude, A. A., Sanni, A. I. and Ighalo, M. I. (2004). Process upgrade and the

microbiological, nutritional and consumer acceptability of infant weaning food from fermented

composite blends of cereals and soybean. J. Food , Agric & Environ 2, 64-68.

63. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2005) Solid-state fermentation production

of tetracycline by Streptomyces strains using some agricultural wastes as substrate. World J.

Microbiol. Biotechnol . 21, 107-114.

64. Edema, M.O., Sanni, L. O. and Sanni, A. I. (2005) Evaluation of maize-soybean flour blends

for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4 (9), 911-918.

65. Edema, M.O. and Sanni, A. I. (2006) Micro-population of fermenting maize meal for sour

maize bread production in Nigeria. Nig. J. Microbiol 20 (2) 937 – 946.

66. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Improvement of tetracycline

production by Streptomyces sp. OXC1 in medium containing organic nitrogen and lipids. Inter.

J. of Biosciences 3 (4) 7-14.

67. Oguntoyinbo, F. A. and Sanni, A. I. (2007a).Determination of toxigenic potentials of

Bacillus strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol.

Biotechnol. 23, 65 – 70.

68. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. and Holzapfel, W. H. (2007b).

Phenotypic diversity and technological properties of Bacillus subtilis species isolated from

okpehe, a traditional fermented condiment. World J. Microbiol. Biotechnol. 23, 401 – 410.

69. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H. (2007c). In-vitro

fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the

production of okpehe, a traditional African fermented condiment Inter. J. Food Microbiol. 113,

208 – 218.

70. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Characterization and fermentation

studies on a Streptomyces strain of Nigerian soil origin. Jour. of Industrial Research & Technol.

1, 1-9.

71. Edema, M.O. and Sanni, A.I. (2008). Functional properties of selected starter cultures for

sour maize bread. Food Microbiol. 25, 616-625.

72. Oguntoyinbo, F.A., Huch, M., Cho., G, Schillinger, U., Holzapfel, W.H., Sanni, A.I. and

Franz, C.M.A.P. (2010). Diversity of Bacillus species isolated from Okpehe, a traditional

fermented soup condiment from Nigeria. J. Food Protection 73 (5), 870-878.

73. Dike, K.S and Sanni, A.I. (2010). Influence of starter culture of lactic acid bacteria on the

shelf life of agidi, and indigenous fermented cereal product. Afr. J. Biotechnol 9 (46), 7922 –

7927.

14

74. Fadahunsi I.F. and Sanni, A.I. (2010) Chemical and biochemical changes in Bambara Nut

(Voandzela subterranean (L) Thours) during fermentation to “tempeh”. EJEAFChe, 9 (2) 275 –

283.

75. Ogunshe A.A.O., Sanni, A.I. and Olukoya, D.K. (2011). Potential probiotics from faecal

specimens of breastfed Nigerian infants as a therapy for bacteria gastroenteritis. Sri Lanka J.

Child Health, 40 (3) 116 – 124.

76. Ogunremi, O.R. and Sanni, A.I. (2011). Occurrence of amylolytic and or/ Bacteriocin-

producing lactic acid bacteria in ogi and fufu. Annals Food Sci. Technol 12 (1) 71-77.

77. Lawal, A.K., Oso, B.A., Sanni, A.I., Grillo, J.A. and Elemo, G.N. (2011). Production of L-

glutamic acid from Bacillus isolates cultivated on agro-industrial waste containing medium.

Global Research J. of Microbiol. 1 (3) 043 -055.

78. Banwo, K., Sanni, A., Tan, H. and Tian, Y. (2012). Phenotypic and genotypic

characterization of lactic acid bacteria isolated from some Nigerian traditional fermented foods.

Food Biotechnology, 26 (2), 124-142.

79. Banwo, K., Sanni, A. and Tan, H. (2012). Technological properties and probiotic potential

of Enterococcus faecium strains isolated from cow milk. J. Applied Microbiol. 114, 229-241.

80. Banwo, K., Sanni A. and Tan, H. (2013). Functional properties of Pediococcus species

isolated from traditional fermented cereal gruel and milk in Nigeria. Food Biotechnology 27 (1),

39-53.

81. Oladipo, I.C., Sanni, A. and Suarnakar, S. (2013). Phenotypic and genomic characterization

of Enterococcus species from some Nigerian fermented foods. Food Biotechnology 27 (1), 14-

38.

82. Sanni, A.I., Franz, C. M. A. P., Schilinger, U., Huch, M., Guigas, C and Holzapfel, W. H.

(2013) Characterization and technological properties of lactic acid bacteria in the production of

“sorghurt”, a cereal-based product. Food Biotechnology 27 (2) 178-198.

83. Edema, M.O. and Sanni, A.I. 2009. Functional properties of sour maize bread started on

mixed culture of three indigenous microflora. Proceedings of the 21st Annual Conference of the

Biotechnology Society of Nigeria, 16-19 July, 2008. pp. 66-70.

84. Edema, M.O., Sanni, L.O. and Sanni, A.I. 2005. Evaluation of maize-soybean flour blends

for sour maize bread production in Nigeria. Afri. J. Biotechnol. 4, 911- 918.

85. Babalola, O.O., Sanni, A.I., Odhiambo, G.D. and Baldwyn, T. 2007. Plant growth-promoting

rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene

produced. World J. Microbiol. Biotechnol. 23, 747-752.

15

86. Onyibe, J.E., Oluwole, O.B., Ogunbanwo, S.T. and Sanni, A.I. 2013a. Antibiotic

susceptibility profile and survival of Bifidobacterium adolescentis and Bifidobacterium

catenulatum of human and avian origin in stored yoghurt. Nig. Food J. 31, 73-83.

87. Onyibe, J.E., Asagbra, A.E., Bankole, A.O., Elemo, G.H. and Sanni, A.I. 2013b.

Hydrophobicity and autoaggregation of Bifidobacterium species of human and avian origin.

Analy. Sci. J. 1, 5-16.

88. Elujoba, R., Banwo, K., Ogunremi, O.R. and Sanni, A.I. 2013. Influence of nixtamlisation,

cowpea fortification and fermentation on the microflora and quality attributes of sorghum-ogi (a

cereal-based weaning food). Nigerian Journal of Science 47: 73-83.

89. Adegboye B.D., Banwo, K., Ogunremi, O. R. and Sanni, A.I 2014. Probiotic Potentials of

Yeasts isolated from Nono (African fermented milk) and Wara (African soft cheese) Advances in

Food Sciences 36 (3) 115-124.

90. Onipede, G. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2014. Influence of Lactic Acid

Bacteria on the Phytic Acid Content of Sorghum-Ogi (An indigenous cereal gruel) Annals of

Food Science and Technology 15 (1) 122-134 .

91. Ikhane, D., Banwo, K., Ogunremi, T. and Sanni, A.I. 2015. Phytochemical and

Antimicrobial activities of Methanolic extract of Paullinia pinnata Leaves on some selected

bacterial pathogens. Journal of Herbs, Spices and Medicinal Plants, 21: 59-74

DOI:10.1080/10496475.2014.906015.

92. Alakeji, T. P., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Probiotic and

hypocholesterolemic potentials of yeasts isolated from some Nigerian traditional fermented

foods. Journal of Microbiology, Biotechnology and Food Sciences, 4(5): 437-441

93. Ogunsakin, A. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Microbiological and

Physicochemical Properties of Sourdough Bread from Sorghum flour. International Food

Research Journal, 22(6): 2610-2618

94. Ogunremi, O. R., Sanni, A. I. and Agrawal, R. 2015. Hypolipidaemic and antioxidant

effects of functional cereal-mix produced with probiotic yeasts in rats fed high cholesterol diet.

Journal of Functional Foods, 17: 742-748.

95. Ogunremi, O. R., Sanni, A. I. and Agrawal, R. 2015. Probiotic potentials of yeasts isolated

from some cereal-based Nigerian traditional fermented food products. Journal of Applied

Microbiology, 119: 797-808.

16

96. Ogunremi, O. R., Agrawal, R. and Sanni, A. I. 2015. Development of cereal-based

functional food using cereal-mix substrate fermented with probiotic strain- Pichia kudriavzevii

OG 32. Food Science and Nutrition 3 (6) 488-494.

97. Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S., Gacchui,

R. and Swarnakar, S. 2015. Bioprotective potential of Enterococcus gallinarum strains isolated

from some Nigerian fermented foods, and of their bacteriocins. Polish Journal of Microbiology

63 (4): 415-422.

98. Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S.,

Gacchui, R. and Swarnakar, S. 2015. Technological properties of strains of Enterococcus

gallinarum isolated from Nigerian traditional fermented foods. Malaysian Journal of

Microbiology 11 (1) 1-13.

Ten Publications (including Abstracts) that best reflect my Contributions to Scholarship

and Research

1. Sanni, A.I., and Lonner, C. (1993). Identification of yeasts isolated from

Nigerian traditional alcoholic beverages. Food Microbiol. 10, 517- 523.

Forty-nine yeast isolates were picked from 20 samples of five different kinds of Nigerian

traditional alcoholic beverages. They were identified by the conventional methods in

conjunction with the use of simplified scheme of Deak and Beuchat. Saccharomyces

cerevisiae (11 isolates) was isolated from all the beverages while Schizosaccharomyces

pombe (1) and S. japonicus (1) wee only isolated from palmwine. Other yeasts included

Candida castelii (1), C. fructus (2), C. intermedia (1), C. krusei (3), C. tropicalis (4),

Geotrichum candidum (4), Hansenula anomala (2), Kloeckera apiculata (4), Pichia

membraefaciens (3), P. ohmeri (1), Saccharomyces chevalieri (1), S. uvarum (1),

Kluyveromyces africanus (2), Torulaspora delbruekii (3) and Rhodotorula graminis (3).

The distribution of the species in the beverages is shown.

2. Sanni, A.I. (1993). The need for process optimization of African

fermented foods and beverages. Inter. Jour. of Food Microbiology 18, 85 – 95.

Many papers have been published on various aspects of African fermented foods and

beverages. The emphasis has been on the microorganisms used, and the nutritional status

of the products after fermentation. The preparation of these products is still a traditional

family art and the fermentation process is by uncontrolled inoculation. This has led to

variations in the quality and stability of products. Research efforts in this field are still

based on old recipes transmitted from generation to generation due to the fact that the

consumers are not easily influenced by innovations, and the apparent lack of

biotechnological background.

This paper gives a brief account of the fermentation process of some of the fermented

products to show the varied pattern of the microbiology. The unpredictability of the

17

complex microflora implicated in the fermentation, and the lack of adequate knowledge

of the associated microbes are discussed.

The paper suggests a member of steps to be taken to optimize the fermentation process as

a means of maintaining the peculiar characteristics of each product and establishment of

small-scale industrial production.

3. Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M.L and Molin G. (1994) Starter cultures

for the production of ogi, a fermented infant food from maize and sorghum. Chem.

Mikrobiol. Technol. Lebensm. 16 ((1/2), 29 -33.

Starter cultures were used to ferment maize and sorghum for ogi production either singly

or as mixed cultures. L. plantarum, L. jensenii,L. agilis, unidentified Lactobacillus sp.,

and the yeast Debaryomyces hansenii were used for producing ogi with acceptable

organoleptic properties. L. plantarum gives the best result, exhibited the highest acid

producing ability, and decreased pH of the fermenting starch suspension from 5.9 to 3.4

within 12 hours with a corresponding lactic acid production of 0.76 g/100 g after 24

hours of fermentation. Production of ogi with a pH below 4.0 within 12 hours employing

a single starter cultur is an improvement on the traditional processing that takes 2-3 days

to achieve the same pH range. The gelling property and starch stability of the ogi

samples are also reported.

4. Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995).

Phenotypically-based taxonomy using API 50 CH of Lactobacilli from

Nigerian ogi and the occurrence of starch - fermenting strains.

Inter. Jour. of Food Microbiology 25, 159 - 168.

One hundred and twenty isolates of lactic acid bacteria isolated from ogi and three

traditional cereal-based alcoholic beverages from Nigeria, together with 18 reference

strains from Swedish sour doughs, and 50 type-and reference strains of mainly

Lactobacilus, were phenotypically classified on their fermentation ability of 49

carbohydrates, including soluble starch. Data were examined by Jaccard Coefficient (Sj),

Simple Matching Coefficient (Ssm) and unweighted par group algorithm with arithmetic

averages (UPGMA). Seven major clusters were defined at the 82% Sj-similarity level

(corresponds to the Ssm-level of 91%). Three were identified as Lactobacillus plantarum

or L. plantarum,-like (together 41% of the ogi isolates). The others were obligately

heterofermentative; Cluster 7 was identified as L. confusus (11% of the ogi isolates).

Three minor clusters were identified as L. murinus, L. agilis or L. gallinarium, and

Leuconostoc mesenteroides, respectively. The phenotype of the L. plantarum isolates

varied within wide limits. Seventeen isolates possessed starch-fermenting capacity. Nine

of these were identified as L. plantarum or L. plantarum-like (isolated from ogi); one was

identified as Leuconostoc mesenteroides subsp. mesenteroides, and the rest were

unidentified non-clustering strains.

18

5. Sanni, A.I., Onilude, A.A. and Ogundoye, D.R. (1997). Effect of bacterial galactosidase

treatment on the nutritional status of soybean and its milk derivative. Die Nahrung- Food

41 (1), 18 - 21.

Four field strains of Lactobacillus plantarum (LS 4, 19, 21, 133) obtained from from fufu

(a semi-solid product obtained by boiling fermented cassava-Manihot esculenta Crantz)

and a type strain DSM 2017 were grown on different carbon sources to induce

galactosidase production. LS 21 produced the highest concentration of α- and β-

galactosidase with 0.28µmol/L and 0.28µmol/L respectively on lactose and galactose.

Milk obtained from sybean seeds treated with the enzyme mixture for 24 h showed a 99,

98 and 96% reduction respectively in the raffinose, stachyose and sucrose content when

comared with the dry soybean seed. Glucose and galactose which were not detected in

the dry seeds became readil available after soaking in both enzyme miture and distilled

water. Although there was reduction in the nutritional composition of both milk samples,

reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of

the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds

was rated better in terms of flavour, texture, appearance and palatability.

6. Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of sour maize using

starter cultures. World Jour. Microbiol and Biotechnol. 14 (1) 101 - 106.

Eight lactic acid bacteria were isolated from fermenting maize meal. They were identified

as Lactobacillus brevis, L. casei, L. ferentum, Pediococccus acidilacti, P. pentosaceus,

Lactobacillus spp. I and Pediococcus spp. I and II. L. brevis and Lactobacillus spp. I

isolated from the spontaneously fermented maize meal together with L. brevis isolated

from rye sourdough and L. plantarum from ogi, a fermented maize gruel, were selected

as starter organisms. There was a decrease in the final pH from 4.9 to 3.8 and an

increase in the cid equivalent and temperature of the spontaneously-generated sour

maize meal at the end of 24 h fermentation. There was a decrease in the pH and moisture

of the sour maize breads relative to the conventional wheat bread. An improvement in the

shelf-life of the bread samples was also obtained. Crude protei values of the sour maize

breads were between 4.36% and 8.87%, while crude fat contents ranged between 3.66%

to 7.6%. The ash contents increased from 2.29% to 2.54% while total carbohydrate

values were between 46.31% and 65.3%. Calcium, phosphorus and potassium contents

ranged from 0.015, 0.26 and 0.018% to 0.036, 0.47 and 0.036% respectively. Physical

examination of the bread samples showed that all were cracked and relatively hard.

Weight, height and volumes ranged from 316 to 380 g; 4.2 to 5.2 cm and 200 to 320 cm3

respectively. Statistical analysis of the sensory attributes revealed a consumer

acceptance of the sour maize breads, although ranking test showed preference for the

baker’s yeast leavened bread that served as control.

7. Sanni, A.I., Morlon-Guyot, J.P and Guyot J.P (2002). New efficient amylase- producing

strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional

fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

19

Amylolytic lactic acid bacteria (ALAB) were isolated from Nigerian traditional fermented

foods (fufu, burukutu, ogi-bab and kunu-zakki) with the aim of selecting efficient

amylase-producing strains. Nine isolates were characterized on the basis of their

phenotypic and taxo-molecular characteristics. Three groups could be distinguished by

their fermentation profiles and this was confirmed by DNA restriction analysis. Though

fermentation profiles gave good identification of strain K9 (unique representative of

group III) as Lactobacillus fermentum, they could not be used to ascertain the taxonomic

position of strains of groups I and II. Analysis of partial 16S rRNA sequences led to the

identification of these groups as L. plantarum strains and confirmed the species of strain

K9 as L. fermentum. The two distinct phenotypic groups of L. plantarum differed in their

use of D-xylose, L-arabinose, melibiose and were different from the previously described

amylolytic L. plantarum A6 isolated from retted cassava in Congo. L. fermentum K9 was

different from L. fermentum OgiE1 and Mw2 isolated from Benin maize sourdough and it

is the first amylolytic L. fermentum described from Nigerian fermented products.

Enzymatic profiles showed some differences between the strains of a similar fermentation

group. One of the most relevant characteristics of the isolates was a higher yield of

amylase production than those reported previously described ALAB grown under the

same conditions. Furthermore, all isolates were tolerant to an exposure at pH 2 and to

bile salts.

8. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H. (2007).

In-vitro fermentation studies for selection and evaluation of Bacillus strains as

starter cultures for the production of okpehe, a traditional African fermented condiment

Inter. J. Food Microbiol. 113, 208 – 218.

Selected Bacillus and Enterococcusstrains, isolated from traditional okpehe

fermentations, were studied for their suitability as starter cultures in laboratory-scale

fermentations ofProsopis Africana seeds for the production of okephe, a traditional

fermented vegetable product of Nigeria. The strains were selected on the basis of highest

proteolytic activity, as determined with the APIZYM (BIOMerieux) test. The choice of

starter strains was narrowed to Bacillus subtilis trains BFE 5301 and BFE 5372. These

were determined as the best starter combination because of rapid growth, high

amylolytic and poteolytic activities, high levels of polyglutamic acid production by strain

BFE 5372, as well as bacteriocin production by strain BFE 5372. Other mixed culture

fermentations did not yield sensoricallyacceptable products. Although a monoculture

fermentation, using only B. subtilis BFE 5372, produced okpehe with very good sensory

characteristics, the growth of B. cereus could be detected after 48 h fermentation,

indicating that this starter did not sufficiently contribute to product safety. Mixed cuture

fermentation with the combination of bacteriocin-producing starter B. subtilis BFE 5301

and the non-bacteriocin-producing B. subtilis BFE 5372, produced a product with good

sensory characteristics, in which growth of B. cereus was delayed. The bacteriocin

produced by B. subtilis strain BFE 5301 was identified as subtilisin, using subtilisin-

specific primers and PCR amplification of he subtilisin gene. The bacteriocin was heat-

stable at 100 °C for 10 min and exhibited highest activity at pH values lower or equal to

pH 6.0. The bacteriocin was sensitive to the proteolytic enzymes trypsin and α-

chymotrypsin at concentrations of 10 mg/ml.

20

9. Oguntoyinbo, F. A. and Sanni, A. I. (2007). Determination of toxigenic potentials of Bacillus

strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol.

Biotechnol. 23, 65 – 70.

The toxigenic potential of Bacillus species isolated from the traditional fermented

condiment okpehe was determined; this aimed at selection of non-toxigenic bacilli as

starter cultures to bring about production of safe product. B. subtilis and B. cereus strain

isolated from okpehe were evaluated for their possible possession of virulence

characteristics. Fifty isolates were screened for their ability to produce diarrhoea

enterotoxin by reversed passive latex agglutination (BCET-RPLA) test kit; the results

showed that 40% of the B. cereus strains were toxigenic. The ability of selected isolates

to compete in situ and in vitro toxin production during the fermentation was also

determined. The enterotoxin was not detected using BCET-RPLA kit in the spontaneously

fermented samples of okpehe, but the toxin was detected in the okpehe samples fermented

using B. cereus enterotoxin producer in mixed starter culture fermentation. The PCR

amplification of virulence genes revealed that Bacillus cereus and B. licheniformis, a

strain from the B. subtili group, contained DNA sequences encoding the haemolysin BL

(hblD) enterotoxin complex. The growth ability of B. cereus strains to high population

during the fermentation during the fermentation and the presence of detectable

diarroheagenic genes in B. cereus and B licheniformis showed that strains carrying

virulence characteristics cannot be totally ruled out in traditionally fermented okpehe.

10. A. Oguntoyinbo, M. Huch, G. Cho. U. Schillinger, W. H. Holzapfel, A. I. Sanni and C. M.

A. P. Franz (2010). Diversity of Bacillus species isolated from Okpehe, a traditional

fermented soup condiment from Nigeria. J. Food Protection 73 (5), 870-878.

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in

Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty

strains presumptively characterized as Bacillus spp. using the API 50 CHB test were

further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by

amplified ribosomal DNA restriction analysis (ARDRA) genotyping methods. ARDRA

fingerprinting with HhaI, HinfI and Sau3AI restriction enzymes did not allow successful

differentiation between the Bacillus species, except for distinguishing B. cereus from

other Bacillus species. This problem was overcome with the combination of RAPD PCR

and ARDRA genotypic fingerprinting techniques. Sequencing of 16S rRNA genes of

selected strains representative of the major clusters revealed that the Bacillus strains

associated with this fermentation were B. subtilis, B. amyloliquefaciens, B, cereus and B.

licheniformis (in decreasing order of incidence). The presence of enterotoxin genes in all

B. cereus strains was demonstrated by multiplex PCR. The high incidence of detection

(20%) of possibly pathogenic B. cereus strain that contained enterotoxin genes indicated

that these fermented foods may constitute a potential health risk.

Selected Conferences/Workshops Attended

21

1. The 4th African Regional Seminar on Traditional Fermented Foods, July, 1998, Accra,

Ghana. Organized by Danish Technological Institute, Denmark, and Food Research

Institute, Ghana.

2. Seminar on Food Safety Management and Laboratory Accreditation, June, 1998. Organised

by Royal Agricultural and Veterinary University, Copenhagen, Denmark and Food

Research Institute, Ghana.

3. International Workshop on Cowpea Processing and Utilization, January,

1999. Organized by University of Ghana USAID BEAN/COWPEA

Collaborative Research Support Program and University of Georgia, USA.

4. Invited Speaker, “Drug resistance plasmids in Lactobacillus spp. isolated from ogi, a

Nigerian fermented cereal food” a paper presented at the International Workshop on Lactic

acid bacteria, November 15-17, 1999 at CFTRI, Mysore, India.

5. Guest Lecturer, “Biotechnology and its Potential for the Development of Sustainable

Food Systems in Nigeria”. – Paper presented at the “39th Annual Conference of Science

Association of Nigeria”. November 25-29, 2001.

6. Facilitator, University of Ibadan Postgraduate School Workshop on “Planning and

Writing of Grant-Oriented Research Proposals” July 14-17, 2003, Ibadan,

Nigeria.

7. Guest Speaker, “Towards Enhancing Academic Research, Reporting and Publication Skill

InThe Academia” Paper presented at the “Babcock University Colloquium, August 11-

17, 2003 held at Babcock University, Ogun State, Nigeria.

8. Chairman, 1st Scientific Session, Conference of Nigerian Biotechnology Society, May 20-

22nd 2004, Ondo State University, Ado-Ekiti, Nigeria.

9. Invited Participant, National Curriculum Development Workshop on Entrepreneurial

Studies, June 22-24, 2004, National University Commission, Abuja, Nigeria.

10.Facilitator, International Advanced E-Learning Workshop on “Management

of Microbiology Hazards in Foods” Bells University of Technology, Ota,

Nigeria and Wageningen Business School, The Netherlands on 11th -15th

January, 2010 at Bells University of Technology Campus.

11. Guest Speaker, “Developing Successful Research Proposals” being a paper

presented at the EU-ACP Science and Technology Project –Developing

Research Capacity among African Environmental Scientists (DRECA), 31st

August – 3rd September, 2010, Ibadan, Nigeria

12. Guest Speaker, “Pains and Gains of Research” being a paper presented at the

Orientation Programme for the New Postgraduate Students, Department of

Physiology, College of Medicine, 21 April, 2011.

22

13. Guest Speaker, “Flavour and Palatability Properties of Nigerian Traditional

Fermented Condiments” being a paper presented at a Seminar organized by West

African Seasoning Company Limited, Nigeria. Sheraton Hotel, Abuja, June 13th,

2012.

14. Guest Speaker, “Influence of Soil and Water Pollution on Microbial Diversity and

Functions” being a paper presented at the 2012 Wesley University of Science and

Technology Annual National Conference, Ondo, Nigeria, July 30 – August 3, 2012.

15. Guest Speaker, “Mitigating the Harmful Effects of Waste Materials on the

Environment and People: Prospects of Exploring the Diverse Microbiome of the Soil”

being a paper presented at the 2013 Wesley University of Science and

Technology Annual National Conference, Ondo, Nigeria, August 20 – August 24,

2013.

Names and Addresses of 3 referees

Prof. B.A. Oso ( Ph.D Supervisor, now retired) Adjunct Professor, Department of Microbiology

Afe Babalola University, Ado-Ekiti, Nigeria.

Mobile: 234-2-8023739043

Prof. Goran Molin

Department of Food Technology, Chemical Center

University of Lund, P.O. Box 124, SE -221 00

Lund, Sweden,

E-mail; goran.molin@livsteki.lth.se

Prof. A. O. Togun

Department of Crop Protection & Environmental Biology

University of Ibadan, Nigeria.

E-mail: aotogun@yahoo.com

Mobile: 234-8033251492

Official Address:

Abiodun I. Sanni Ph.D

Professor of Food Microbiology & Biotechnology

Department of Microbiology

University of Ibadan, Nigeria.

Fax: 234-2-8103043

E-mail: abiodun.sanni@ui.edu.ng

abiodun_sanni@yahoo.co.uk

abiodunsanni59@gmail.com

Phone: 234-8023341920

23

CURRICULUM VITAE

1. Full Name Abiodun Isiaka SANNI

2. Date of birth 23rd May, 1959

3. State of Origin Osun State

4. Marital Status, number and ages of children Married, 1, 15 years

5. Academic Qualifications

(a) WASC Division 1 (June, 1974), WAEC, Yaba, Lagos, Nigeria

(b) B.Sc. (Botany) 2nd Class Upper Division (July, 1980), University of

Jos, Nigeria

(c) M. Sc. (Microbiology) (Sept., 1982), University of Ibadan, Nigeria

(d) PhD. (Microbiology) (Nov., 1985), University of Ibadan, Nigeria

Professional Qualifications and Diploma

(a) Certificate in Food Irradiation Technology (IAEA/FAO, 1990

Netherlands)

(b) Modular Certificates in Higher Education Pedagogy (Sept. 2003-

July 2004)

ix. Teaching Large Classes

x. Traditional and Modern Methods of Teaching and

Learning in Higher Education

xi. New Techniques in Teaching and Learning in Higher Education

xii. Evaluation in Higher Education

xiii. Curriculum Development in Higher Education

xiv. Guidance and Counseling in Higher Education

xv. Empowering Students with Special Needs

xvi. Empowering Women for Success in Higher Education

ix. Special: Writing Grant-Winning Proposals

6. Academic Distinctions

(a) Federal Government Postgraduate Scholarship 1982 - 1985

(b) University of Ibadan Postgraduate Scholar 1982 - 1985

(c) Guest Scholar, University of Lund, Sweden 1990 - 1991

(d) Research Scientist, IRD, Montpellier, France May 17 - Nov 17, 2000

(e) Georg Forster Research Fellow – Av Humboldt Nov 2004 –Oct 2005

(f) Av Humboldt African Research Initiative Fellow Oct-Dec. 2008

24

7. Teaching, Research, Administrative and Managerial Experience

Lecturer II, Lagos State University, Nigeria 1984-1987

Lecturer II, University of Ibadan, Nigeria 1988-1991

Lecturer I, University of Ibadan, Nigeria 1991-1994

Senior Lecturer, University of Ibadan, Nigeria 1994-1999

Visiting Scholar, University of Ghana, Accra, Ghana 1998-1999

Professor, University of Ibadan, Nigeria 1999-till date

External Examiner/Assessor of M.Sc, MPhil and Ph.D Theses

University of Ghana, Accra, Ghana, University of Lagos, Nigeria, Ahmadu Bello University,

Nigeria, Tafawa Balewa University, Bauchi, Nigeria, Ekiti State University, Ado Ekiti, Nigeria,

Adekunle Ajasin University, Akungba, Nigeria, University of Benin, Nigeria, Ambrose Alli

University, Nigeria, University of Agriculture, Umudike, Nigeria, University of Agriculture,

Abeokuta, Nigeria, Federal University of Technology, Owerri, Nigeria , University of Port-

Harcourt, Nigeria, University of Ilorin, Nigeria, Bells University of Technology, Sango-Ota,

Ogun State, Nigeria, North West University, South Africa.

8. Membership of Learned Societies, Committees and Boards

Member, Nigerian Society for Microbiology

Member, New York Academy of Science

Member, Biotechnology Society of Nigeria

Member, Science Association of Nigeria

Member, University Central Appointment & Promotion Committee 2000-2004,

2005-2011

Member, Faculty of Science A & P Committee

Member, University of Ibadan Linkage Board

Member, Award Board, Quality Management Development Institute, Nigeria.

Courses Taught

(a ) University of Ibadan

Department of Microbiology (formerly Dept. of Botany & Microbiology)

Undergraduate Level:

MIC 221- Introductory Microbiology

MIC 322 - Bacteriology

MIC 324 – Environmental Microbiology

MIC 424 – Microbial Physiology and Met

Postgraduate Level: MIC 721 - Advanced Bacteriology

MIC 724 - Microbiological Quality Control

MIC 725 - Microbial Ecology

25

MIC 726 - Industrial Microbiology

Department of Food Technology (Postgraduate)

TFT 703 – Fermentation Technology

Department of Pharmaceutical Microbiology (Postgraduate)

PHM 711 – Advanced Bacteriology

PHM 714 – Biotechnology in Pharmacy

(b) University of Ghana, Accra, Ghana

Undergraduate Level:

FDSC 301 - General Microbiology

FDSC 401 - Food Microbiology

FDSC 403 - Industrial Microbiology

Postgraduate Level: FDSC 602 - Advances in Microbiology

FDSC 610 – Food Biotechnology

(c) PhD. Theses Supervision

16. Phenotypically-based taxonomy using API 50 CH of Lactobacilli from Nigerian ogi,

and the occurrence of starch-fermenting strains (1994). Awarded to Marie-Louise

Johansson, Dept. of Food Technology, University of Lund, Sweden.

17. Antimicrobial effects of some medicinal plants on Candida spp. isolated from human

oral mucosa (2002). Awarded to Adeleke Osho.

18. Characterization of galactosidases produced by lactic cultures and their effect on

soyabean and its milk derivative (2002). Awarded to Rebecca O. Afolabi.

19. Interactions between Striga hermonthica (Del.) Benth and fluorescent rhizosphere

bacteria of Zea Mays L. and Sorghum bicolor L. Moench for Striga suicidal germination

of Vigna unguiculata (2002). Awarded to Bukola Babalola.

20. Molecular characterization and functional properties of Bacillus spp. isolated from

okpehe, a traditional fermented condiment (2003). Awarded to Folarin Oguntoyinbo

(in collaboration with Prof. W.H. Holzapfel, Institut fur Hygiene und Toxikologie/BFE,

Karlsruhe, Germany).

21. Probiotic and biopreservative properties of lactic acid bacteria isolated from some

traditional fermented foods in Nigeria (2003). Awarded to Temitope S. Ogunbanwo.

26

22. Characterization and functional properties of selected starter cultures for the production

of sour maize bread (2003). Awarded to Mojisola Edema.

23. Selection and characterization of Lactobacillus species as probiotic candidates in the

control of infantile bacterial gastroenteritis (2004). Awarded to Adenike A.O.

Ogunshe.

24. Microbiological and biochemical evaluation of some antibiotic producing Streptomyces

spp from different sources (2004). Awarded to Agnes Asagbra.

25. Microbiological and Nutritional Evaluation of Bambara Nut (Vigna subterranean)

Tempeh (2008). Awarded to Festus I. Fadahunsi.

26. Characterisation and probiotic properties of lactic acid bacteria isolated from traditional

fermented foods in Nigera (2012). Awarded to K. Banwo

27. Molecular characterisation and probiotic properties of Bifidobacteria isolated from

human and chicken (2013). Awarded to J.E. Onyibe.

28. Molecular Characterisation and probiotic potentials of predominant Enterococcus

gallinarum isolated from traditional fermented condiments and warakansi (2013).

Awarded to C.I. Oladipo.

29. Characterisation and nutritional properties of yeasts isolated from traditional fermented

foods products in Nigeria (2015). Awarded to O.R. Ogunremi

30. Polyphasic characterization and virulence profile of Listeria monocytogenes isolated

from seafoods in Lagos, Nigeria. (2011). A. Amusan – on-going.

Research

(i) Completed

Summary of my completed research works can be categorized as follows:

(a) Microbial Taxonomy

Scientific information was provided on the associated microorganisms of the fermented products

studied. Characterization of the microbes using both phenotypic and biochemical methods were

carried out. Some of the fermented products and isolates were reported for the first time.

Microbial taxonomy is an essential phase in the study of any fermentation process. This is

because biotechnological typing of the isolates cannot be done without the knowledge of the

identities of the associated microorganisms of any fermenting matrix.

27

(b) Biochemical Studies

Since fermented foods form a substantial part of the diet in sub-Saharan Africa, research efforts

were geared towards providing information on the biochemical status of some of these food

products. Some of the papers reported the biological ennoblement resulting from fermentation of

the raw materials, while enzyme activities were also monitored. Of note is the effect of

galactosidase treatment on soybeans. It was observed that the treatment not only significantly

reduced the anti-nutritional constituents of the beans; the soymilk prepared from the treated

beans had a ‘vanilla-like’ aroma and acceptable taste, as opposed to the usual off-flavour

characteristic of the unfermented and untreated soymilk. Information provided in some of the

studies can be advanced to yield economic benefits.

(c) Upgrade of Fermentation Processes

The preparation of fermented foods in sub-Saharan Africa is still a traditional family art based on

old recipes transmitted from generation to generation. Research efforts were made to transform

the above from the traditional art to science. Some of the works provided steps for optimization

of the traditional processes with a view to obtaining consistent product’s quality. The use of

starter-cultures (singly and mixed) featured prominently in some of the studies. The production

of sour maize bread using lactic starters was regarded as innovative by a reviewer of the journal

that published the article. Research studies on development of fermented weaning and adult

foods with improved nutritional profile were also carried out. Such food products e.g. Ghanaian

Banku, was used for an intervention study to arrest kwashiorkor in a study site in Ghana during

my study leave.

(d) Soil and Environmental Microbiology

Few of the works provided information on the continued soil improvement in alley cropping by

employing appropriate strains of Rhizobium. The usefulness of this study the farmers in sub-

Saharan Africa cannot be over-emphasized. Biotyping of Pseudomonas species that can be

further developed as a potential hydrocarbon biodegraders was carried out in one of the studies.

However, more studies will need to be carried out to determine their bioremediation ability.

(e) International Collaborative Research

A project on ‘Ogi-Technology of West African fermented food from sorghum and maize’ was

funded by SAREC (Swedish Agency for Research Cooperation with Developing Countries) for 3

years in University of Lund, Sweden. The project provided database for small-scale industrial

production of ogi by optimizing the processing conditions. Some of the lactic acid bacteria

strains identified produced ogi with final pH of less than 4.0 within 6 hours when used as

starters. Another project on ‘Development of a cereal-yoghurt based on sorghum’ was equally

sponsored by the same Agency for 3 years. Selected probiotic strains of Lactobacillus with

28

ability to colonize human intestinal mucosa, achieve rapid Lactic acid fermentation of sorghum

and also inactivate food pathogens, were used as candidate organisms.

In Ghana, the microbiological investigation of some of the works on USAID BEAN / COWPEA

Collaborative Research Program of Department of Nutrition and Food Science, University of

Ghana and Department of Food Science, University of Georgia, USA was carried out.

In the Laboratory of Biotechnology (Tropical Microbiology), Institute for Research and

Development, Montpellier, France, efforts to characterize amylolytic lactic acid bacteria isolated

from traditional fermented foods in Nigeria using physiological and amplified fragment length

polymorphism fingerprint analysis, formed the main focus of our collaboration.

In the Institute für Hygiene und Toxikologie/BFEL, Germany, a 12- month Research Fellowship

of Alexander von Humboldt was on “Characterization of Lactic Acid bacteria as starter cultures

for the production of traditional fermented foods with health-promoting feature in sub-Saharan

Africa” The specific objectives were: taxonomic characterization of LAB strains isolated from

traditional fermented foods in Nigeria using molecular techniques such as restriction enzyme

analysis (REA), pulsed-field gel electrophoresis, amplified fragment length

polymorphism(AFLP), and or randomly amplified polymorphic DNA (RAPD) based on

polymerase chain reaction (PCR); screening and characterization of the bacteriocins produced by

the selected strains; determination of acidification potential, enzymatic activities, detection of

health-promoting features such as barrier/restoration effects on diarrhoea, adherence and

colonization resistance, stimulation of immune system, fermentation studies for the production of

“health sogurt” etc.

(ii) In Progress

Characterisation of antimicrobial compounds, hydrolytic enzymes, and bacteriocin from

Lactic acid bacteria from traditional fermented foods; Identification and

biotechnological characterization of food yeasts; starter culture development for small-

scale fermentation in developing countries.

(f) Departmental and University Responsibilities

Departmental Postgraduate Coordinator, University of Ibadan 1988 - 1996

Departmental Time-Table coordinator, University of Ibadan 1988 - 1990

Departmental Seminar Coordinator, University of Ibadan 1991 - 1996

Coordinator, Departmental Research and Development Committee 1996 till date

Member, Faculty of Science Consultancy Committee, University

of Ibadan, Nigeria 1991-1993

Chairman, Departmental Fund Raising Committee, University

of Ibadan, Nigeria 1999

Member, University Central Appointment and Promotion

Committee, University of Ibadan, Nigeria 2000–2004, 2005-2011

Resource person, University of Ibadan PG School 2003 – 2007

Member, University Linkage Board 2004 – 2010

29

FUNDED RESEARCH PROJECTS

1. “Ogi – technology of West African fermented food from sorghum

and maize” (Funded by Swedish Agency for Research Cooperation

with Developing Countries –SAREC, Sweden) 1990 – 1993.

2. “Characterization of lactic acid bacteria from Nigerian traditional

Fermented Foods” (University of Ibadan Senate Research Grant)

1993 – 1994.

3. “Development of “cereal yoghurt” – Microbiological and

Technological Properties (Funded by Swedish Agency for Research

Cooperation with Developing Countries –SAREC, Sweden) 1994 - 1996.

4. “Screening for amylolytic lactic acid bacteria from Nigerian traditional

Fermented foods” (University of Ibadan Senate Research Grant)

1997 – 1998.

SELECTED PROFESSIONAL ACTIVITIES

Member, Accreditation Panel to Private Universities set up by National

Universities Commission (NUC), Nigeria – 2003.

Resource Person, Workshop on Entrepreneurial Studies in Nigerian Universities, organised by

NUC, 2004.

Resource Person, Workshop on Review of Undergraduate Courses, organised by

NUC, 2004.

Certified Accreditor to Nigerian Universities 2001 till date.

9. Scholarly Publications

(a) Chapters in Books Already Published

1a. Sanni, A.I. 1992. Viruses. In Readings in Diversity of Plants. John West Publications,

Lagos, Nigeria.

1b. Sanni, A.I. 1992. Bacteria. In Readings in Diversity of Plants. John West Publications,

Lagos, Nigeria.

2. Ogundipe, G.A.T., Lucas, E.O. and Sanni, A.I. 2005. Systematic Collection of Data. In:

Methodology of Basic and Applied Research (ISBN 978-37168- -1). (Eds. A.I. Olayinka, V.O.

30

Taiwo, A. Raji-Oyelade and I.P. Farai) Published by: The Postgraduate School, University of

Ibadan, Nigeria.

3. Sanni, A.I. 2006. Some Guidelines for Writing Journal Articles in the Basic Sciences. In:

Scholarly Writing and Publication (ISBN 976-38570-6-1) (Ed. A.I.Olayinka, Adetimirin and A.

Ojebode). Published by: The Postgraduate School, University of Ibadan, Nigeria.

4. Sanni, A.I. and Oguntoyinbo, F.A. (2014) Diversity of Foods Involving Alkaline

Fermentation. In: Handbook of Indigenous Foods Involving Alkaline Fermentation (Ed. M.J.R.

Nout and P. Sarkar). Taylor and Francis Group, USA (

(b) Journal Articles

1. Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Amylase activities.

Die Nahrung 32 (2), 159-161.

2. Sanni, A. I. (1988). Enzyme studies during the production of agadagidi: Invertase activities.

Die Nahrung 32 (2), 163-168.

3. Sanni, A.I. and Oso, B.A. (1988). Nutritional studies on agadagidi. Die Nahrung 32 (2),

169-172.

4. Sanni, A. I. and Oso, B.A. (1989). The production of agadagidi, a Nigerian fermented

alcoholic beverage. Die Nahrung 32 (2), 319-326.

5. Sanni, A.I. (1989). Some environmental and nutritional factors affecting growth of

associated microorganisms of agadagidi. J. Basic Microbiology 29 (9), 617-622.

6. Sanni, A.I. (1989). Chemical studies on sekete beer. Food Chemistry. 33,187-191.

7. Sanni, A.I. and Ogbonna, D.N. (1991). The production of owoh, a Nigerian fermented soup

condiment from cotton seeds. Food Microbiology 8, 223 - 229.

8. Sanni A.I. and Ogbonna, D.N. (1992). Biochemical studies on owoh, a Nigerian fermented

soup condiment from cotton seeds. Food Microbiology 9, 177-183.

9. Sanni, A.I. (1993). The need for process optimization of African fermented foods and

beverages. Inter. Jour. of Food Microbiology 18, 85 - 95.

10. Sanni, A.I. (1993). Biochemical changes during the production of okpehe, a Nigerian

fermented food condiment. Chem. Microbiol.Technol Lebensm 15 (3/4), 97-100.

11. Sanni, A.I., Lie, E. and Lindberg, A.M. (1993). Fatty acid composition of Prosopis africana

and its fermented product, okpehe. Chem. Microbiol. Technol. Lebensm 15 (3/4), 89 - 90.

31

12. Sanni, A.I., Lonner, C. (1993). Identification of yeasts isolated from Nigerian traditional

alcoholic beverages. Food Microbiology 10, 517 - 523.

13. Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M-L and Molin, G. (1994). Starter

cultures for the production of ogi, a fermented infant food from maize and sorghum. Chem.

Microbiol. Technol. Lebensm 16 (1/2), 29 -33.

14. Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995). Phenotypically -based

taxonomy using API 50 CH of Lactobacilli from Nigerian ogi, and the occurrence of starch-

fermenting strains. Inter Jour. of Food Microbiology. 25, 159-168.

15. Sanni, A.I., Ahrne, S and Onilude, A.A. (1995). Alpha-galactosidase production by six

strains of Lactobacillus plantarum isolated from diverse sources. Jour of Basic Microbiol. 35

(6), 427 - 432.

16. Sanni, A.I., Fapohunda, E.M. and Onilude, A.A. (1995). Characteristic

properties of lactic acid bacteria isolated from rumen of maradi goats. Chem. Microbiol.

Technol. Lebensm. 17 (3/4), 99 - 104.

17. Sanni, A.I., Onilude, A.A. and Mbandi, E. (1996). Production of vinegar from pineapple

using starter cultures. Nig. Food Jour. 14, 37 - 41.

18. Sanni, A.I., Onilude, A.A; and Ogundoye, D.R. (1997). Effect of bacterial

galactosidase treatment on the nutritional status of soybean and its milk derivative. Die Nahrung-

Food. 41 (1), 18 - 21.

19. Sanni, A.I. and Onilude, A.A. (1997). Effect of temperature on the ethanol tolerance of

yeasts isolated from traditional alcoholic beverages. Jour. of Sci. Research 3 (1) 75 - 77.

20. Sanni, A.I. and Ekunsanmi, J.T. (1997). Physiological studies on osmophilic yeasts isolated

from some high sugar substrates. Jour. of Sci. Research 3 (1) 61 -65.

21. Sanni, A.I., and Onilude, A.A. (1997). Polygalaturonase production by L. plantarum OW 14

isolated from ogi. Jour. of Sci. Research 3(1) 78 -81.

22. Sanni, A.I. and Onilude, A.A. (1997). Characteristics of Bacillus spp. isolated from okpehe,

a fermented soup condiment from Prosopis africana. Nig. Jour. Sci. 31 (1), 49 - 52.

23. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1998). Biochemical composition of infant

weaning food fabricated from fermented blends of cereal and soybean. Food Chemistry 65 (1),

35 - 39.

24. Sanni, A.I., Onilude, A.A. and Oguntoyinbo, F.A. (1998). Optimization of process

conditions for owoh, a fermented cotton seed condiment. Adv. Food Sci. (CMTL) 20 (5/6), 163 -

167.

32

25. Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of sour maize bread

using starter cultures. World J. Microbiol Biotechnol. 14 (1), 101 - 106.

26. Sanni, A.I., Onilude, A.A., Mulongoy, K and Ojeifo, A.A. (1998) Survival and persistence

of Rhizobium strains in tropical alley cropping. Nig. Jour. Sci. 32 (1), 59 - 70.

27. Ekwenye, U. N. and Sanni, A. I. (1998) Characterization of yeasts isolated from fruits,

honey and jam. Global Jour. of Pure & Appl. Sci. 4, 375-380.

28. Sanni, A.I., Onilude, A.A. and Ibidapo, O.T. (1999). Physico-chemical characterization of

formulated infant and adult food. Lebens. Unters Forsch-A 203 (13), 221 - 224.

29. Sanni, A.I., Onilude, A.A. and Adeleke, E.O. (1999). Nutritional composition of lactic acid

fermented cowpea milk. Lebens. Unters Forsch-A 203 (3) 225 - 229.

30. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Smith, S.I. (1999). Antagonistic activity of

bacteriocin produced by Lactobacillus spp. from ogi, an indigenous fermented food. J. Basic

Microbiol. 39 (3), 189 - 195.

31. Sanni, A.I., Onilude, A.A. and Momoh, M.O. (1999). Selection of starters and a starter-

mediated novel procedure for production of wara, a West African soft cheese. Inter. Jour. Food

Sci. and Technol. 34, 325 - 333.

32. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F. and Afolabi, R.O. (1999). Microbial deterioration

of traditional alcoholic beverages in Nigeria. Food Research Intern. 32, 163 - 167.

33. Sefa-Dedeh, S., Sanni, A.I., Tetteh, G. and Sakyi-Dawson, E. (1999). Yeasts in the

traditional brewing of pito in Ghana. World Jour. Microbiol. Biotechnol. 15 (5), 593 - 597.

34. Sanni, A.I., Onilude, A.A., Ogodo, O.O. and Fadahunsi, I.F. (1999). Production of

intracellular proteinase by Lactobacillus spp. isolated from indigenous fermented foods. Nig.

Jour. Sci. 33, 333 - 341.

35. Onilude, A.A., Sanni, A.I. and Ogunbanwo, S.T (1999). Drug resistance plasmids in

Lactobacillus spp. isolated from ogi, a Nigerian fermented cereal food. Nig. Jour. Sci. 33, 299 -

309.

36. Onilude, A.A., Sanni, A.I., and Ighalo, M.I. (1999). Effect of process improvement on the

physico-chemical properties of infant weaning food from composite blends of cereal and

soybeans. Plant Foods for Human Nutr. 54, 239 - 250.

37. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Effect of processing

conditions on the viscosity, in vitro protein and starch digestibility of ogi-baba, a Nigerian

fermented sorghum gruel .Proceedings of the International Workshop on Cowpea Processing

and Utilization. January, 1999, University of Ghana, Accra, Ghana. pp. 23 – 28.

33

38. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (1999). Microbiological

evaluation of cowpea - fortified Ghanaian fermented Maize dough. Proceedings of the

International Workshop on Cowpea Processing and Utilization. January, 1999, University of

Ghana, Accra, Ghana. pp. 80 - 86.

39. Sanni, A.I., Ayernor, G.S and Sakyi-Dawson, E. and Sefa-Dedeh, S. (2000). Aerobic spore-

forming bacteria and chemical composition of some Nigerian fermented soup condiment. Plant

Foods for Human Nutr. 55, 111-118.

40. Sanni, A.I., Ohenhen, R.E. and Onilude, A.A. (2000) Production of extracellular proteinase

by Lactobacillus species isolated from traditional alcoholic beverage. Nigerian Jour. of

Microbiology 14 (1), 55-61.

41. Sanni, A.I., Asiedu, M. and Ayernor, G.S (2001). Influence of processing conditions on the

nutritive value of ogi-baba, a Nigerian fermented sorghum gruel. Plant Foods for Human Nutr.

56, 217-223.

42. Falegan, C.R., Arowolo, J.A., Fagbohun, E.D. and Sanni, A.I. (2001). Antimicrobial

activities of Lactobacillus plantarum isolated from palm wine and burukutu. African Jour. of

Sci. 1, 30-37.

43. Sanni, A.I., Morlon-Guyot, J. and Guyot J.P (2002). New efficient amylase- producing

strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional

fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

44. Onilude, A.A., Sanni, A.I., Olaoye, O.A. and Ogunbanwo, S. T. (2002). Influence of lactic

cultures on the quality attributes of tsire, a West African stick meat. World J. Microbiol.

Biotechnol. 18, 615-619.

45. Oguntoyinbo, F. A., Onilude, A.A. and Sanni, A.I. (2001). Microflora and proximate

composition of okpehe, a fermented condiment from Prosopis africana seeds. Adv. Food Sci.

23, 165-170.

46. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T., Fadahunsi, I. F. and Afolabi, R.O. (2002).

Production of exopolysaccharide by lactic acid bacteria isolated from traditional fermented foods

in Nigeria. Euro. Food Res. Technol 214, 405-407.

47. Asiedu, M and Sanni, A.I. (2002). Chemical composition and Microbiological changes

during spontaneous and starter culture fermentation of Enam Ne Setaakye, a West African

fermented fish-carbohydrate product. Euro. Food Res. Technol. 215, 8-12.

48. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F., Ogunbanwo, S.T and Afolabi, R.O. (2002).

Selection of starter cultures for the production of ugba, a fermented soup condiment. Euro. Food

Res. Technol. 215 (2) 176-180.

34

49. Sanni, A.I., Sefa-Dedeh, S., Sakyi-Dawson, E and Asiedu, M. (2002). Microbiological

evaluation of Ghanaian maize dough co-fermented with cowpea. Int. Jour. Food Sci. and

Nutrition 53 (5), 367-373.

50. Sanni, A.I., Ayernor, G.S. and Asiedu, M. (2002). Microflora and chemical composition of

momoni, a Ghanaian fermented fish condiment. Jour. Food Comp. and Analysis 15 (5), 577-583.

51. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T. and Fadahunsi, I. F.(2003). Growth and acid

production of lactic acid bacteria in cowpea milk. Research Communications in Microbiology

1(1), 40-45.

52. Babalola, O.O., Osir, E.O. and Sanni, A.I. (2002). Characterization of potential ethylene-

producing rhizosphere bacteria of Striga-infested maize and sorghum. Afr. J. Biotechnol. 1(2)

67-69.

53 Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Influence of cultural conditions on

the production of bacteriocin by Lactobacillus brevis OG1. Afr. J. Biotechnol. 2 (7), 179-184.

55. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2003) Characterization of bacteriocin

produced by Lactobacillus plantarum F1 and L. brevis OG1. Afr. J. Biotechnol. 2 (8), 219-227.

56. Babalola, O.O., Osir, E.O., Sanni, A.I., Odhiambo, G.D and Bulimo, W.D. (2003).

Amplification of 1-amino-cyclopropane-1-carboxylic (ACC) deaminase from plant growth

promoting rhizobacteria in Striga-infested soil. Afr. J. Biotechnol 2 (6), 157-160.

57. Sanni, A.I., Onilude, A.A.., Fadahunsi, I. F. and Ogunbanwo, S.T (2002). Microbiology and

amino acid composition of sekete beer. Research Communications in Food Science 1 (1) 29-35.

58. Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Fadahunsi, I. F. (2002). Growth and acid

production of lactic acid bacteria in cowpea milk. Research Communications in Food Science 1

(1) 40 - 45.

59. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2004) Influence of bacteriocin in the

control of Escherichia coli infection of broiler chickens in Nigeria. World J. Microbiol.

Biotechnol . 20, 51-56.

60. Ogunbanwo, S.T., Sanni, A.I. and Onilude A.A. (2004) Effect of bacteriocinogenic

Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product. World J.

Microbiol. Biotechnol. 20, 57-63.

61. Babalola, O. O., Sanni, A.I. and Odhiambo, G.D. (2004). Isolation of rhizobacteria

associated with maize and assessment of their potential for use in Striga hermonthica (Del.).

Benth. suicidal germination J. Tropical Microbiology 3 (1), 64 –70.

35

62. Onilude, A. A., Sanni, A. I. and Ighalo, M. I. (2004). Process upgrade and the

microbiological, nutritional and consumer acceptability of infant weaning food from fermented

composite blends of cereals and soybean. J. Food , Agric & Environ 2, 64-68.

63. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2005) Solid-state fermentation production

of tetracycline by Streptomyces strains using some agricultural wastes as substrate. World J.

Microbiol. Biotechnol . 21, 107-114.

64. Edema, M.O., Sanni, L. O. and Sanni, A. I. (2005) Evaluation of maize-soybean flour blends

for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4 (9), 911-918.

65. Edema, M.O. and Sanni, A. I. (2006) Micro-population of fermenting maize meal for sour

maize bread production in Nigeria. Nig. J. Microbiol 20 (2) 937 – 946.

66. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Improvement of tetracycline

production by Streptomyces sp. OXC1 in medium containing organic nitrogen and lipids. Inter.

J. of Biosciences 3 (4) 7-14.

67. Oguntoyinbo, F. A. and Sanni, A. I. (2007a).Determination of toxigenic potentials of

Bacillus strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol.

Biotechnol. 23, 65 – 70.

68. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. and Holzapfel, W. H. (2007b).

Phenotypic diversity and technological properties of Bacillus subtilis species isolated from

okpehe, a traditional fermented condiment. World J. Microbiol. Biotechnol. 23, 401 – 410.

69. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H. (2007c). In-vitro

fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the

production of okpehe, a traditional African fermented condiment Inter. J. Food Microbiol. 113,

208 – 218.

70. Asagbra, A. E., Sanni, A. I. and Oyewole, O. B. (2006) Characterization and fermentation

studies on a Streptomyces strain of Nigerian soil origin. Jour. of Industrial Research & Technol.

1, 1-9.

71. Edema, M.O. and Sanni, A.I. (2008). Functional properties of selected starter cultures for

sour maize bread. Food Microbiol. 25, 616-625.

72. Oguntoyinbo, F.A., Huch, M., Cho., G, Schillinger, U., Holzapfel, W.H., Sanni, A.I. and

Franz, C.M.A.P. (2010). Diversity of Bacillus species isolated from Okpehe, a traditional

fermented soup condiment from Nigeria. J. Food Protection 73 (5), 870-878.

73. Dike, K.S and Sanni, A.I. (2010). Influence of starter culture of lactic acid bacteria on the

shelf life of agidi, and indigenous fermented cereal product. Afr. J. Biotechnol 9 (46), 7922 –

7927.

36

74. Fadahunsi I.F. and Sanni, A.I. (2010) Chemical and biochemical changes in Bambara Nut

(Voandzela subterranean (L) Thours) during fermentation to “tempeh”. EJEAFChe, 9 (2) 275 –

283.

75. Ogunshe A.A.O., Sanni, A.I. and Olukoya, D.K. (2011). Potential probiotics from faecal

specimens of breastfed Nigerian infants as a therapy for bacteria gastroenteritis. Sri Lanka J.

Child Health, 40 (3) 116 – 124.

76. Ogunremi, O.R. and Sanni, A.I. (2011). Occurrence of amylolytic and or/ Bacteriocin-

producing lactic acid bacteria in ogi and fufu. Annals Food Sci. Technol 12 (1) 71-77.

77. Lawal, A.K., Oso, B.A., Sanni, A.I., Grillo, J.A. and Elemo, G.N. (2011). Production of L-

glutamic acid from Bacillus isolates cultivated on agro-industrial waste containing medium.

Global Research J. of Microbiol. 1 (3) 043 -055.

78. Banwo, K., Sanni, A., Tan, H. and Tian, Y. (2012). Phenotypic and genotypic

characterization of lactic acid bacteria isolated from some Nigerian traditional fermented foods.

Food Biotechnology, 26 (2), 124-142.

79. Banwo, K., Sanni, A. and Tan, H. (2012). Technological properties and probiotic potential

of Enterococcus faecium strains isolated from cow milk. J. Applied Microbiol. 114, 229-241.

80. Banwo, K., Sanni A. and Tan, H. (2013). Functional properties of Pediococcus species

isolated from traditional fermented cereal gruel and milk in Nigeria. Food Biotechnology 27 (1),

39-53.

81. Oladipo, I.C., Sanni, A. and Suarnakar, S. (2013). Phenotypic and genomic characterization

of Enterococcus species from some Nigerian fermented foods. Food Biotechnology 27 (1), 14-

38.

82. Sanni, A.I., Franz, C. M. A. P., Schilinger, U., Huch, M., Guigas, C and Holzapfel, W. H.

(2013) Characterization and technological properties of lactic acid bacteria in the production of

“sorghurt”, a cereal-based product. Food Biotechnology 27 (2) 178-198.

83. Edema, M.O. and Sanni, A.I. 2009. Functional properties of sour maize bread started on

mixed culture of three indigenous microflora. Proceedings of the 21st Annual Conference of the

Biotechnology Society of Nigeria, 16-19 July, 2008. pp. 66-70.

84. Edema, M.O., Sanni, L.O. and Sanni, A.I. 2005. Evaluation of maize-soybean flour blends

for sour maize bread production in Nigeria. Afri. J. Biotechnol. 4, 911- 918.

85. Babalola, O.O., Sanni, A.I., Odhiambo, G.D. and Baldwyn, T. 2007. Plant growth-promoting

rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene

produced. World J. Microbiol. Biotechnol. 23, 747-752.

37

86. Onyibe, J.E., Oluwole, O.B., Ogunbanwo, S.T. and Sanni, A.I. 2013a. Antibiotic

susceptibility profile and survival of Bifidobacterium adolescentis and Bifidobacterium

catenulatum of human and avian origin in stored yoghurt. Nig. Food J. 31, 73-83.

87. Onyibe, J.E., Asagbra, A.E., Bankole, A.O., Elemo, G.H. and Sanni, A.I. 2013b.

Hydrophobicity and autoaggregation of Bifidobacterium species of human and avian origin.

Analy. Sci. J. 1, 5-16.

88. Elujoba, R., Banwo, K., Ogunremi, O.R. and Sanni, A.I. 2013. Influence of nixtamlisation,

cowpea fortification and fermentation on the microflora and quality attributes of sorghum-ogi (a

cereal-based weaning food). Nigerian Journal of Science 47: 73-83.

89. Adegboye B.D., Banwo, K., Ogunremi, O. R. and Sanni, A.I 2014. Probiotic Potentials of

Yeasts isolated from Nono (African fermented milk) and Wara (African soft cheese) Advances in

Food Sciences 36 (3) 115-124.

90. Onipede, G. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2014. Influence of Lactic Acid

Bacteria on the Phytic Acid Content of Sorghum-Ogi (An indigenous cereal gruel) Annals of

Food Science and Technology 15 (1) 122-134 .

91. Ikhane, D., Banwo, K., Ogunremi, T. and Sanni, A.I. 2015. Phytochemical and

Antimicrobial activities of Methanolic extract of Paullinia pinnata Leaves on some selected

bacterial pathogens. Journal of Herbs, Spices and Medicinal Plants, 21: 59-74

DOI:10.1080/10496475.2014.906015.

92. Alakeji, T. P., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Probiotic and

hypocholesterolemic potentials of yeasts isolated from some Nigerian traditional fermented

foods. Journal of Microbiology, Biotechnology and Food Sciences, 4(5): 437-441

93. Ogunsakin, A. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. 2015. Microbiological and

Physicochemical Properties of Sourdough Bread from Sorghum flour. International Food

Research Journal, 22(6): 2610-2618

94. Ogunremi, O. R., Sanni, A. I. and Agrawal, R. 2015. Hypolipidaemic and antioxidant

effects of functional cereal-mix produced with probiotic yeasts in rats fed high cholesterol diet.

Journal of Functional Foods, 17: 742-748.

95. Ogunremi, O. R., Sanni, A. I. and Agrawal, R. 2015. Probiotic potentials of yeasts isolated

from some cereal-based Nigerian traditional fermented food products. Journal of Applied

Microbiology, 119: 797-808.

38

96. Ogunremi, O. R., Agrawal, R. and Sanni, A. I. 2015. Development of cereal-based

functional food using cereal-mix substrate fermented with probiotic strain- Pichia kudriavzevii

OG 32. Food Science and Nutrition 3 (6) 488-494.

97. Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S., Gacchui,

R. and Swarnakar, S. 2015. Bioprotective potential of Enterococcus gallinarum strains isolated

from some Nigerian fermented foods, and of their bacteriocins. Polish Journal of Microbiology

63 (4): 415-422.

98. Oladipo, I. C., Sanni, A.I., Chakraborty, W., Chakravorty, S., Jana, S., Rudra, D.S.,

Gacchui, R. and Swarnakar, S. 2015. Technological properties of strains of Enterococcus

gallinarum isolated from Nigerian traditional fermented foods. Malaysian Journal of

Microbiology 11 (1) 1-13.

Ten Publications (including Abstracts) that best reflect my Contributions to Scholarship

and Research

3. Sanni, A.I., and Lonner, C. (1993). Identification of yeasts isolated from

Nigerian traditional alcoholic beverages. Food Microbiol. 10, 517- 523.

Forty-nine yeast isolates were picked from 20 samples of five different kinds of Nigerian

traditional alcoholic beverages. They were identified by the conventional methods in

conjunction with the use of simplified scheme of Deak and Beuchat. Saccharomyces

cerevisiae (11 isolates) was isolated from all the beverages while Schizosaccharomyces

pombe (1) and S. japonicus (1) wee only isolated from palmwine. Other yeasts included

Candida castelii (1), C. fructus (2), C. intermedia (1), C. krusei (3), C. tropicalis (4),

Geotrichum candidum (4), Hansenula anomala (2), Kloeckera apiculata (4), Pichia

membraefaciens (3), P. ohmeri (1), Saccharomyces chevalieri (1), S. uvarum (1),

Kluyveromyces africanus (2), Torulaspora delbruekii (3) and Rhodotorula graminis (3).

The distribution of the species in the beverages is shown.

4. Sanni, A.I. (1993). The need for process optimization of African

fermented foods and beverages. Inter. Jour. of Food Microbiology 18, 85 – 95.

Many papers have been published on various aspects of African fermented foods and

beverages. The emphasis has been on the microorganisms used, and the nutritional status

of the products after fermentation. The preparation of these products is still a traditional

family art and the fermentation process is by uncontrolled inoculation. This has led to

variations in the quality and stability of products. Research efforts in this field are still

based on old recipes transmitted from generation to generation due to the fact that the

consumers are not easily influenced by innovations, and the apparent lack of

biotechnological background.

This paper gives a brief account of the fermentation process of some of the fermented

products to show the varied pattern of the microbiology. The unpredictability of the

39

complex microflora implicated in the fermentation, and the lack of adequate knowledge

of the associated microbes are discussed.

The paper suggests a member of steps to be taken to optimize the fermentation process as

a means of maintaining the peculiar characteristics of each product and establishment of

small-scale industrial production.

3. Sanni, A.I., Lonner, C., Marklinder, I., Johansson, M.L and Molin G. (1994) Starter cultures

for the production of ogi, a fermented infant food from maize and sorghum. Chem.

Mikrobiol. Technol. Lebensm. 16 ((1/2), 29 -33.

Starter cultures were used to ferment maize and sorghum for ogi production either singly

or as mixed cultures. L. plantarum, L. jensenii,L. agilis, unidentified Lactobacillus sp.,

and the yeast Debaryomyces hansenii were used for producing ogi with acceptable

organoleptic properties. L. plantarum gives the best result, exhibited the highest acid

producing ability, and decreased pH of the fermenting starch suspension from 5.9 to 3.4

within 12 hours with a corresponding lactic acid production of 0.76 g/100 g after 24

hours of fermentation. Production of ogi with a pH below 4.0 within 12 hours employing

a single starter cultur is an improvement on the traditional processing that takes 2-3 days

to achieve the same pH range. The gelling property and starch stability of the ogi

samples are also reported.

4. Johansson, M.L., Sanni, A.I., Lonner, C. and Molin, G. (1995).

Phenotypically-based taxonomy using API 50 CH of Lactobacilli from

Nigerian ogi and the occurrence of starch - fermenting strains.

Inter. Jour. of Food Microbiology 25, 159 - 168.

One hundred and twenty isolates of lactic acid bacteria isolated from ogi and three

traditional cereal-based alcoholic beverages from Nigeria, together with 18 reference

strains from Swedish sour doughs, and 50 type-and reference strains of mainly

Lactobacilus, were phenotypically classified on their fermentation ability of 49

carbohydrates, including soluble starch. Data were examined by Jaccard Coefficient (Sj),

Simple Matching Coefficient (Ssm) and unweighted par group algorithm with arithmetic

averages (UPGMA). Seven major clusters were defined at the 82% Sj-similarity level

(corresponds to the Ssm-level of 91%). Three were identified as Lactobacillus plantarum

or L. plantarum,-like (together 41% of the ogi isolates). The others were obligately

heterofermentative; Cluster 7 was identified as L. confusus (11% of the ogi isolates).

Three minor clusters were identified as L. murinus, L. agilis or L. gallinarium, and

Leuconostoc mesenteroides, respectively. The phenotype of the L. plantarum isolates

varied within wide limits. Seventeen isolates possessed starch-fermenting capacity. Nine

of these were identified as L. plantarum or L. plantarum-like (isolated from ogi); one was

identified as Leuconostoc mesenteroides subsp. mesenteroides, and the rest were

unidentified non-clustering strains.

40

5. Sanni, A.I., Onilude, A.A. and Ogundoye, D.R. (1997). Effect of bacterial galactosidase

treatment on the nutritional status of soybean and its milk derivative. Die Nahrung- Food

41 (1), 18 - 21.

Four field strains of Lactobacillus plantarum (LS 4, 19, 21, 133) obtained from from fufu

(a semi-solid product obtained by boiling fermented cassava-Manihot esculenta Crantz)

and a type strain DSM 2017 were grown on different carbon sources to induce

galactosidase production. LS 21 produced the highest concentration of α- and β-

galactosidase with 0.28µmol/L and 0.28µmol/L respectively on lactose and galactose.

Milk obtained from sybean seeds treated with the enzyme mixture for 24 h showed a 99,

98 and 96% reduction respectively in the raffinose, stachyose and sucrose content when

comared with the dry soybean seed. Glucose and galactose which were not detected in

the dry seeds became readil available after soaking in both enzyme miture and distilled

water. Although there was reduction in the nutritional composition of both milk samples,

reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of

the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds

was rated better in terms of flavour, texture, appearance and palatability.

6. Sanni, A.I., Onilude, A.A. and Fatungase, M.O. (1998). Production of sour maize using

starter cultures. World Jour. Microbiol and Biotechnol. 14 (1) 101 - 106.

Eight lactic acid bacteria were isolated from fermenting maize meal. They were identified

as Lactobacillus brevis, L. casei, L. ferentum, Pediococccus acidilacti, P. pentosaceus,

Lactobacillus spp. I and Pediococcus spp. I and II. L. brevis and Lactobacillus spp. I

isolated from the spontaneously fermented maize meal together with L. brevis isolated

from rye sourdough and L. plantarum from ogi, a fermented maize gruel, were selected

as starter organisms. There was a decrease in the final pH from 4.9 to 3.8 and an

increase in the cid equivalent and temperature of the spontaneously-generated sour

maize meal at the end of 24 h fermentation. There was a decrease in the pH and moisture

of the sour maize breads relative to the conventional wheat bread. An improvement in the

shelf-life of the bread samples was also obtained. Crude protei values of the sour maize

breads were between 4.36% and 8.87%, while crude fat contents ranged between 3.66%

to 7.6%. The ash contents increased from 2.29% to 2.54% while total carbohydrate

values were between 46.31% and 65.3%. Calcium, phosphorus and potassium contents

ranged from 0.015, 0.26 and 0.018% to 0.036, 0.47 and 0.036% respectively. Physical

examination of the bread samples showed that all were cracked and relatively hard.

Weight, height and volumes ranged from 316 to 380 g; 4.2 to 5.2 cm and 200 to 320 cm3

respectively. Statistical analysis of the sensory attributes revealed a consumer

acceptance of the sour maize breads, although ranking test showed preference for the

baker’s yeast leavened bread that served as control.

7. Sanni, A.I., Morlon-Guyot, J.P and Guyot J.P (2002). New efficient amylase- producing

strains of Lactobacillus plantarum and L. fermentum isolated from Nigerian traditional

fermented foods. Inter. Jour. Food Microbiology 72, 53-62.

41

Amylolytic lactic acid bacteria (ALAB) were isolated from Nigerian traditional fermented

foods (fufu, burukutu, ogi-bab and kunu-zakki) with the aim of selecting efficient

amylase-producing strains. Nine isolates were characterized on the basis of their

phenotypic and taxo-molecular characteristics. Three groups could be distinguished by

their fermentation profiles and this was confirmed by DNA restriction analysis. Though

fermentation profiles gave good identification of strain K9 (unique representative of

group III) as Lactobacillus fermentum, they could not be used to ascertain the taxonomic

position of strains of groups I and II. Analysis of partial 16S rRNA sequences led to the

identification of these groups as L. plantarum strains and confirmed the species of strain

K9 as L. fermentum. The two distinct phenotypic groups of L. plantarum differed in their

use of D-xylose, L-arabinose, melibiose and were different from the previously described

amylolytic L. plantarum A6 isolated from retted cassava in Congo. L. fermentum K9 was

different from L. fermentum OgiE1 and Mw2 isolated from Benin maize sourdough and it

is the first amylolytic L. fermentum described from Nigerian fermented products.

Enzymatic profiles showed some differences between the strains of a similar fermentation

group. One of the most relevant characteristics of the isolates was a higher yield of

amylase production than those reported previously described ALAB grown under the

same conditions. Furthermore, all isolates were tolerant to an exposure at pH 2 and to

bile salts.

8. Oguntoyinbo, F. A., Sanni, A. I., Franz, C. M. A. P. And Holzapfel, W. H. (2007).

In-vitro fermentation studies for selection and evaluation of Bacillus strains as

starter cultures for the production of okpehe, a traditional African fermented condiment

Inter. J. Food Microbiol. 113, 208 – 218.

Selected Bacillus and Enterococcusstrains, isolated from traditional okpehe

fermentations, were studied for their suitability as starter cultures in laboratory-scale

fermentations ofProsopis Africana seeds for the production of okephe, a traditional

fermented vegetable product of Nigeria. The strains were selected on the basis of highest

proteolytic activity, as determined with the APIZYM (BIOMerieux) test. The choice of

starter strains was narrowed to Bacillus subtilis trains BFE 5301 and BFE 5372. These

were determined as the best starter combination because of rapid growth, high

amylolytic and poteolytic activities, high levels of polyglutamic acid production by strain

BFE 5372, as well as bacteriocin production by strain BFE 5372. Other mixed culture

fermentations did not yield sensoricallyacceptable products. Although a monoculture

fermentation, using only B. subtilis BFE 5372, produced okpehe with very good sensory

characteristics, the growth of B. cereus could be detected after 48 h fermentation,

indicating that this starter did not sufficiently contribute to product safety. Mixed cuture

fermentation with the combination of bacteriocin-producing starter B. subtilis BFE 5301

and the non-bacteriocin-producing B. subtilis BFE 5372, produced a product with good

sensory characteristics, in which growth of B. cereus was delayed. The bacteriocin

produced by B. subtilis strain BFE 5301 was identified as subtilisin, using subtilisin-

specific primers and PCR amplification of he subtilisin gene. The bacteriocin was heat-

stable at 100 °C for 10 min and exhibited highest activity at pH values lower or equal to

pH 6.0. The bacteriocin was sensitive to the proteolytic enzymes trypsin and α-

chymotrypsin at concentrations of 10 mg/ml.

42

9. Oguntoyinbo, F. A. and Sanni, A. I. (2007). Determination of toxigenic potentials of Bacillus

strains isolated from okpehe, a Nigerian fermented condiment. World J. Microbiol.

Biotechnol. 23, 65 – 70.

The toxigenic potential of Bacillus species isolated from the traditional fermented

condiment okpehe was determined; this aimed at selection of non-toxigenic bacilli as

starter cultures to bring about production of safe product. B. subtilis and B. cereus strain

isolated from okpehe were evaluated for their possible possession of virulence

characteristics. Fifty isolates were screened for their ability to produce diarrhoea

enterotoxin by reversed passive latex agglutination (BCET-RPLA) test kit; the results

showed that 40% of the B. cereus strains were toxigenic. The ability of selected isolates

to compete in situ and in vitro toxin production during the fermentation was also

determined. The enterotoxin was not detected using BCET-RPLA kit in the spontaneously

fermented samples of okpehe, but the toxin was detected in the okpehe samples fermented

using B. cereus enterotoxin producer in mixed starter culture fermentation. The PCR

amplification of virulence genes revealed that Bacillus cereus and B. licheniformis, a

strain from the B. subtili group, contained DNA sequences encoding the haemolysin BL

(hblD) enterotoxin complex. The growth ability of B. cereus strains to high population

during the fermentation during the fermentation and the presence of detectable

diarroheagenic genes in B. cereus and B licheniformis showed that strains carrying

virulence characteristics cannot be totally ruled out in traditionally fermented okpehe.

10. A. Oguntoyinbo, M. Huch, G. Cho. U. Schillinger, W. H. Holzapfel, A. I. Sanni and C. M.

A. P. Franz (2010). Diversity of Bacillus species isolated from Okpehe, a traditional

fermented soup condiment from Nigeria. J. Food Protection 73 (5), 870-878.

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in

Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty

strains presumptively characterized as Bacillus spp. using the API 50 CHB test were

further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by

amplified ribosomal DNA restriction analysis (ARDRA) genotyping methods. ARDRA

fingerprinting with HhaI, HinfI and Sau3AI restriction enzymes did not allow successful

differentiation between the Bacillus species, except for distinguishing B. cereus from

other Bacillus species. This problem was overcome with the combination of RAPD PCR

and ARDRA genotypic fingerprinting techniques. Sequencing of 16S rRNA genes of

selected strains representative of the major clusters revealed that the Bacillus strains

associated with this fermentation were B. subtilis, B. amyloliquefaciens, B, cereus and B.

licheniformis (in decreasing order of incidence). The presence of enterotoxin genes in all

B. cereus strains was demonstrated by multiplex PCR. The high incidence of detection

(20%) of possibly pathogenic B. cereus strain that contained enterotoxin genes indicated

that these fermented foods may constitute a potential health risk.

Selected Conferences/Workshops Attended

43

5. The 4th African Regional Seminar on Traditional Fermented Foods, July, 1998, Accra,

Ghana. Organized by Danish Technological Institute, Denmark, and Food Research

Institute, Ghana.

6. Seminar on Food Safety Management and Laboratory Accreditation, June, 1998. Organised

by Royal Agricultural and Veterinary University, Copenhagen, Denmark and Food

Research Institute, Ghana.

7. International Workshop on Cowpea Processing and Utilization, January,

1999. Organized by University of Ghana USAID BEAN/COWPEA

Collaborative Research Support Program and University of Georgia, USA.

8. Invited Speaker, “Drug resistance plasmids in Lactobacillus spp. isolated from ogi, a

Nigerian fermented cereal food” a paper presented at the International Workshop on Lactic

acid bacteria, November 15-17, 1999 at CFTRI, Mysore, India.

5. Guest Lecturer, “Biotechnology and its Potential for the Development of Sustainable

Food Systems in Nigeria”. – Paper presented at the “39th Annual Conference of Science

Association of Nigeria”. November 25-29, 2001.

6. Facilitator, University of Ibadan Postgraduate School Workshop on “Planning and

Writing of Grant-Oriented Research Proposals” July 14-17, 2003, Ibadan,

Nigeria.

7. Guest Speaker, “Towards Enhancing Academic Research, Reporting and Publication Skill

InThe Academia” Paper presented at the “Babcock University Colloquium, August 11-

17, 2003 held at Babcock University, Ogun State, Nigeria.

8. Chairman, 1st Scientific Session, Conference of Nigerian Biotechnology Society, May 20-

22nd 2004, Ondo State University, Ado-Ekiti, Nigeria.

9. Invited Participant, National Curriculum Development Workshop on Entrepreneurial

Studies, June 22-24, 2004, National University Commission, Abuja, Nigeria.

10.Facilitator, International Advanced E-Learning Workshop on “Management

of Microbiology Hazards in Foods” Bells University of Technology, Ota,

Nigeria and Wageningen Business School, The Netherlands on 11th -15th

January, 2010 at Bells University of Technology Campus.

11. Guest Speaker, “Developing Successful Research Proposals” being a paper

presented at the EU-ACP Science and Technology Project –Developing

Research Capacity among African Environmental Scientists (DRECA), 31st

August – 3rd September, 2010, Ibadan, Nigeria

12. Guest Speaker, “Pains and Gains of Research” being a paper presented at the

Orientation Programme for the New Postgraduate Students, Department of

Physiology, College of Medicine, 21 April, 2011.

44

13. Guest Speaker, “Flavour and Palatability Properties of Nigerian Traditional

Fermented Condiments” being a paper presented at a Seminar organized by West

African Seasoning Company Limited, Nigeria. Sheraton Hotel, Abuja, June 13th,

2012.

14. Guest Speaker, “Influence of Soil and Water Pollution on Microbial Diversity and

Functions” being a paper presented at the 2012 Wesley University of Science and

Technology Annual National Conference, Ondo, Nigeria, July 30 – August 3, 2012.

15. Guest Speaker, “Mitigating the Harmful Effects of Waste Materials on the

Environment and People: Prospects of Exploring the Diverse Microbiome of the Soil”

being a paper presented at the 2013 Wesley University of Science and

Technology Annual National Conference, Ondo, Nigeria, August 20 – August 24,

2013.

Names and Addresses of 3 referees

Prof. B.A. Oso ( Ph.D Supervisor, now retired) Adjunct Professor, Department of Microbiology

Afe Babalola University, Ado-Ekiti, Nigeria.

Mobile: 234-2-8023739043

Prof. Goran Molin

Department of Food Technology, Chemical Center

University of Lund, P.O. Box 124, SE -221 00

Lund, Sweden,

E-mail; goran.molin@livsteki.lth.se

Prof. A. O. Togun

Department of Crop Protection & Environmental Biology

University of Ibadan, Nigeria.

E-mail: aotogun@yahoo.com

Mobile: 234-8033251492

Official Address:

Abiodun I. Sanni Ph.D

Professor of Food Microbiology & Biotechnology

Department of Microbiology

University of Ibadan, Nigeria.

Fax: 234-2-8103043

E-mail: abiodun.sanni@ui.edu.ng

abiodun_sanni@yahoo.co.uk

abiodunsanni59@gmail.com

Phone: 234-8023341920