References

  1. Gaboriau-Routhiau V, Moreau, MC. Gut flora allows recovery of oral tolerance to ovalbumin in mice after transient breakdown mediated by cholera toxin or Escherichia coli heat-labile enterotoxin. Pediatrics Research. 1996; 39(4):625-629. PubMed | Google Scholar

  2. Walderman RJ. Epidemiological determinants of spread of causal agents of diarrhoeal disease. Lancet. 1998; 361:1761-1767. PubMed | Google Scholar

  3. Prescott LM, Harley PJ, Klein AD. Microbiology 6th ed, 2005. 1126 pp Singapore.McGraw-Hill. Google Scholar

  4. Ashebir M, Ashenafi M. Assessment of the antibacterial activity of some traditional medicinal plants on some food-borne pathogens. Ethiopian J Health Development. 1999; 13(3): 211-213. PubMed | Google Scholar

  5. Ohenhen RE, Ikenebomeh MJ. Shelf Stability and Enzyme Activity Studies of Ogi: A Corn Meal Fermented Product. J American Science. 2007; 3(1): 38-42. PubMed | Google Scholar

  6. Aderiye JBI, Laleye SA, Odeyemi AT. Hypolipidemic potential of potential of Lactobacillus and Streptococcus sp from some Nigeria fermented foods. Res J Microbiol. 2007; 2(6): 538-544. PubMed | Google Scholar

  7. David OM, Famurewa O. Prophylactic and bio-therapeutic benefits of `ogi': A lactic acid fermented food. Bulletin of Biological Science. 2010; 2(9): 72-77. PubMed | Google Scholar

  8. Olukoya DK, Ebigwei SI, Olasupo NA, Ogunjimi AA. Production of DogiK: an improved Ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control. J Trop Pediatr. 1994; 40(2):108-113. PubMed | Google Scholar

  9. Odugbemi T, Odujinrin OM, Akitoye CO, Oyerinde JP, Esumeh FI. Study on the pH of ogi, Nigerian fermented weaning food, and its effect on enteropathogenic Escherichia coli, Salmonella typhi and Salmonella paratyphi. J Trop Med Hyg. 1999; 94(4):219-23. PubMed | Google Scholar

  10. Akharaiyi FC, Omoya FO. Effect of Processing Methods on the Microbiological Quality of Liquid Pap Ogi Prepared from Maize. Trends Appl Sci Res. 2008; 3: 330-334. PubMed | Google Scholar

  11. Omemu AM, Omeike SO. Microbiological hazard and critical control points identification during household preparation of cooked ogi used as weaning food. Int Food Res J. 2010; 17: 257-266. PubMed | Google Scholar

  12. Odunfa SA, Adeyele S. Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. J Cereals Sci. 1985; 3 (2): 173-180. PubMed | Google Scholar

  13. Lane DJB, Pace GJ, Olsen DA, Stahl ML, Sogin Pace NR. Rapid determination of 16S ribosomal RNA sequences for phylogenetic analyses. Proceedings of the National Academy of Sciences of the United States of America. 1985; 82 (20): 6955-6959. PubMed | Google Scholar

  14. Ruppitsch W, St?oger AR, Keck M. Stability of short sequence repeats and their application for the characterization of Erwinia amylovora strains. FEMS Microbiol Letters. 2004; 234 (1): 1-8. PubMed | Google Scholar

  15. Platt AR, Woodhall RW, George AL. Improved DNA sequencing quality and efficiency using an optimized fast cycle sequencing protocol. Biotechniques. 2007; 43(1): 58-62. PubMed | Google Scholar

  16. Ayeni FA, Sánchez B, Adeniyi BA, de los Reyes-Gavilán CG, Margolles A, Ruas-Madiedo P. Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow´s intestine. Int J Food Microbiol. 2011;147(2): 97-104. PubMed | Google Scholar

  17. Drago L, Gismondo MR, Lombardi A, de Haen C, Gozzini L. Inhibition of in vitro growth of enteropathogens by new Lactobacillus isolates of human intestinal origin. FEMS Microbiol Letters. 1997; 153(2): 455-463. PubMed | Google Scholar

  18. Okeke CA, Ezekiel CN, Nwangburuka CC, Sulyok M, Ezeamagu CO, Adeleke RA, Dike SK, Krska R. Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production. Front, Microbiol. 2015; 15(6):1402. PubMed | Google Scholar

  19. Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of gari, a traditional African food. Sys Appl Microbiol. 2005;28(6):527-40. PubMed | Google Scholar

  20. Ogunbanwo ST, Sanni AI, Onilude AA. Effect of bacteriocinogenic Lactobacillus spp, on the shelf life of fufu, a traditional fermented cassava product. W J Microbiol Biotech. 2004; 20: 57-63. PubMed | Google Scholar

  21. Sanni IA, Franz CMAP, Schillinger U, Huch M, Guigas C, Holzapfel WH. Characterization and technological properties of lactic acid bacteria in the production of 'sorghurt', a cereal-based product. Food Biotech. 2013; 27(2): 178?198. PubMed | Google Scholar

  22. Corsetti A, Settanni L, van Sinderen D, Felis GE, Dellaglio F, Gobbetti M. Lactobacillus rossi sp, Nov, isolated from wheat sourdough. Int J Sys Evol Microbiol. 2005; 55(1):35-40. PubMed | Google Scholar

  23. Nguyen TLD, Van Hoorde K, Cnockaert M, De Brandt E, De Bruyne K, Le TB, Vandamme, P. A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Food Res Int. 2013; 50: 232-240. PubMed | Google Scholar

  24. De Angelis M, Siragusa S, Berloco M, Caputo L, Settanni L, Alfonsi G, Amerio M, Grandi A, Ragni A, Gobbetti M. Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding. Res Microbiol. 2006; 157(8):792-801. PubMed | Google Scholar

  25. De Angelis M, Bottacini F, Fosso B, Kelleher, P, Calasso M, Di Cagno R, Ventura M, Picardi E, van Sinderen D, Gobbetti M. Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus. PLOS ONE. 2014; 9(9): e107232. PubMed | Google Scholar

  26. Pal A Ramana KV. Purification and characterization of bacteriocin from Weissella paramesenteroides DFR-8, an isolate from cucumber (Cucumis sativus). J Food Biochem. 2010; 34 (5): 932-948. PubMed | Google Scholar

  27. Denver, RA. Types of antibiotics and synthetic antimicrobial agents, Hugo & Russell's Pharmaceutical Microbiology. Denver, S P Hodges, N A & Gorman, S P Eds 2004. Blackwell Science Massachusetts 152-154. Google Scholar

  28. Reda AA, Seyoum B, Yimam J, Andualem G, Fiseha S, Vandeweerd J. Antibiotic susceptibility pattern of Salmonella and Shigella isolates in Harar, Eastern Ethiopia. J Infectious Dis Immunity. 2011; 3(8): 134-139. PubMed | Google Scholar

  29. Bamidele TA, Adeniyi BA, Ayeni FA, Akinsinde KA. Identification, Antagonistic Activities against Vibrio cholerae 01 of Lactic Acid Bacteria Isolated from Nigerian Grown Salad Vegetables. Int J Pharma Res Biosci. 2014; 3(3): 56-65.. PubMed | Google Scholar

  30. Kunene NF, Geornaras I, von Holy A, Hastings, JW. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. Appl Environ Microbiol. 2000; 66 (3): 1084-1092. PubMed | Google Scholar

  31. Obadina AO, Oyewole OB, Sanni LO, Tomlins KI. Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ?fufu?. Afr J Biotech. 2006; 5 (8): 620-623. PubMed | Google Scholar

  32. Szala B, Paluszak Z, Motyl I. Antagonistic Effect of Lactic Acid Bacteria on Salmonella Senftenberg in Mixed Cultures. Polish J Environl Studies. 2012; 21(5): 1399-1403. PubMed | Google Scholar

  33. Lin WH, Yu B, Jang SH, Tsen HY. Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry. Anaerobe. 2007; 13 (3-4): 107-113. PubMed | Google Scholar

  34. Alakomi H, Skytta E, Saarela M, Mattila-Sandholm T, Latva-kalak, Helander I. Lactic acid permeabilizes Grem-negative bacteria by disrupting the outer membrane. Appl Environ Microbiol. 2000; 66(5): 2001. PubMed | Google Scholar

  35. Adeniyi BA, Ayeni FA, Ogunbanwo ST. Antagonistic activities of Lactic Acid Bacteria isolated from Nigerian fermented dairy foods against organisms implicated in Urinary Tract Infection. Biotechnology.2006; 5(2): 183-188. PubMed | Google Scholar

  36. Ayeni FA, Adeniyi BA, Ogunbanwo ST, Tabasco R, Paarup T, Peláez C, Requena T. Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow's intestine in western Nigeria. Arch Microbiol. 2009; 191(8): 639-648. PubMed | Google Scholar

  37. Ayeni FA, Adeniyi BA. Antimicrobial potentials of lactic acid bacteria isolated from a Nigerian menstruating woman. TAF Preventive Medicine Bulletin. 2013; 12(3): 283-290. PubMed | Google Scholar

  38. Ayeni AO, Ayeni FA. Antagonistic effects of lactic and acetic acid bacteria on Shigella sp, SS10 in co-culture. TAF Preventive Medicine Bulletin. 2016; 15(1):27-31. PubMed | Google Scholar

  39. Afolayan AO, Ayeni FA. Antagonistic effects of three lactic acid bacterial strains isolated from Nigerian indigenous fermented Ogi on E coli EKT004 in co-culture. Acta Alimentaria, An Int J Food Sci. 2017; 46 (1): 1-8. PubMed | Google Scholar