O. O. Shonukan

Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment

Bridget Okiemute Omafuvbe, O. O. Shonukan, Sumbo H. Abiose · Food Microbiology · 2000 · 110 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +11

Bacillus pumilus BpCRI 6, a promising candidate for cellulase production under conditions of catabolite repression

O.S.dagger Kotchoni, O. O. Shonukan, W.E. Gachomo · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2003 · 94 citations · Full text

Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus

Bridget Okiemute Omafuvbe, Sumbo H. Abiose, O. O. Shonukan · Food Microbiology · 2002 · 78 citations

Starter Cultures, Food Fermentation, In Vitro Fermentation +10

Regulatory mutations affecting the synthesis of cellulase in Bacillus pumilus

Simeon O. Kotchoni, O. O. Shonukan · World Journal of Microbiology and Biotechnology · 2002 · 41 citations

Purification and biochemical characterization of carboxymethyl cellulase (CMCase) from a catabolite repression insensitive mutant of Bacillus pumilus

Emma W. Gachomo, Bridget Okiemute Omafuvbe, O. O. Shonukan · International Journal of Agriculture and Biology (Pakistan) · 2006 · 36 citations

Bpcri 6, Engineering, Polysaccharide +16