Concepedia
Statistics
Publications
20
Citations
528
H-Index
15
Active since
1999
Affiliations
University of Ibadan(Current)
Nigerian Institute for Oceanography and Marine Research
Kwara State University
S.T. Ogunbanwo is an author at University of Ibadan specializing in microbiology, food microbiology, and health sciences.
Top concepts
MicrobiologyHealthFood MicrobiologyFood FermentationMedicineFood SafetyPublic HealthLactic Acid BacteriaAntimicrobial ResistanceBacteriology
Publications per year
1999–2021
Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods
P. T. Fowoyo, S.T. Ogunbanwo · Annals of Clinical Microbiology and Antimicrobials · 2017 · 54 citations · Full text
Antagonistic activity of bacteriocin produced byLactobacillus species from ogi, an indigenous fermented food
A.I. Sanni, A. A. Onilude, S.T. Ogunbanwo et al. · Journal of Basic Microbiology · 1999 · 49 citations
Inhibitory Activity, Antagonistic Activity, Bacteriocin Production +12
Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow’s intestine in western Nigeria
Funmilola A. Ayeni, Bolanle A. Adeniyi, S.T. Ogunbanwo et al. · Archives of Microbiology · 2009 · 47 citations
Antimicrobial Susceptibility, Food Fermentation, Dairy Foods +8
Selection of starter cultures for the production of ugba, a fermented soup condiment
A.I. Sanni, A. A. Onilude, I. F. Fadahunsi et al. · European Food Research and Technology · 2002 · 41 citations
Soup Condiment, Biomanufacturing, Starter Cultures +10
Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product
S.T. Ogunbanwo, A.I. Sanni, A. A. Onilude · World Journal of Microbiology and Biotechnology · 2004 · 39 citations
Microbial Inactivation, Shelf Life, Food Fermentation +8
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