Folarin A Oguntoyinbo
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Explore the profile of Folarin A Oguntoyinbo including associated specialties, affiliations and a list of published articles.
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17
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114
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Recent Articles
1.
Sprotte S, Fagbemigun O, Brinks E, Cho G, Casey E, Oguntoyinbo F, et al.
Virus Res
. 2021 Nov;
308:198635.
PMID: 34808252
A novel Lactobacillus delbrueckii bacteriophage PMBT4 was isolated from the Nigerian fermented milk product nono. The phage possesses a long and thin, non-contractile tail and an isometric head, indicating that...
2.
Fagbemigun O, Cho G, Rosch N, Brinks E, Schrader K, Bockelmann W, et al.
Microorganisms
. 2021 Apr;
9(3).
PMID: 33808742
, an important traditional fermented dairy food produced from cow's milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of...
3.
Akinyemi M, Ayeni K, Ogunremi O, Adeleke R, Oguntoyinbo F, Warth B, et al.
Compr Rev Food Sci Food Saf
. 2021 Jan;
20(2):1188-1220.
PMID: 33506591
Animal milk types in sub-Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy...
4.
Cho G, Fagbemigun O, Brinks E, Adewumi G, Oguntoyinbo F, Franz C
Microbiol Resour Announc
. 2020 Jan;
9(1).
PMID: 31896647
The genomes of predominant , , and strains from fermented nono were sequenced. The genome sizes were 2.1, 1.9, and 1.7 Mbp, respectively, and the GC contents were 36.5%, 51.5%,...
5.
Diaz M, Kellingray L, Akinyemi N, Adefiranye O, Olaonipekun A, Bayili G, et al.
Sci Rep
. 2019 Sep;
9(1):13863.
PMID: 31554860
Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would...
6.
Cho G, Cappello C, Schrader K, Fagbemigum O, Oguntoyinbo F, Csovcsics C, et al.
J Microbiol Biotechnol
. 2018 Dec;
28(11):1834-1845.
PMID: 30562882
The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as...
7.
Diaz M, Wegmann U, Akinyemi N, Oguntoyinbo F, Sayavedra L, Mayer M, et al.
Genome Announc
. 2018 May;
6(20).
PMID: 29773634
FI11154 was isolated from kunu-zaki, a Nigerian traditional fermented millet-based food. Here, we present the first complete genome sequence of this species. The genome consists of five replicons and contains...
8.
Oguntoyinbo F, Cnockaert M, Cho G, Kabisch J, Neve H, Bockelmann W, et al.
Int J Syst Evol Microbiol
. 2017 Dec;
68(1):371-376.
PMID: 29231158
A Gram-stain-negative, rod-shaped Proteobacteria isolate, MBT G8648, was obtained from an acid curd cheese called Quargel. The isolate was moderately salt tolerant and motile, with numerous peritrichous flagella. The 16S...
9.
Wafula E, Brinks E, Becker B, Huch M, Trierweiler B, Mathara J, et al.
Genome Announc
. 2017 Aug;
5(33).
PMID: 28818901
We report the draft genome sequence of BFE 6620 from fermented cassava used as a potential starter culture for African vegetable fermentation. Sequence analysis showed the assembled genome size to...
10.
Oguntoyinbo F, Cho G, Trierweiler B, Kabisch J, Rosch N, Neve H, et al.
Int J Food Microbiol
. 2016 Sep;
238:103-112.
PMID: 27614122
Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve...