Bacterial contaminants and their antibiotic susceptibility patterns in ready‐to‐eat foods vended in Ogun state, Nigeria
Makinde, O.M., Adetunji, M.C., Ezeokoli, O.T., Odumosu, B.T., Ngoma, L., Mwanza, M., Ezekiel, C.N.
Published in Letters in applied microbiology (01.02.2021)
Published in Letters in applied microbiology (01.02.2021)
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Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods (abacha, fufu and garri)
Dike, K.S., Okafor, C.P., Ohabughiro, B.N., Maduwuba, M.C., Ezeokoli, O.T., Ayeni, K.I., Okafor, C.M., Ezekiel, C.N.
Published in Letters in applied microbiology (01.03.2022)
Published in Letters in applied microbiology (01.03.2022)
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Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments
Ademola, O.M., Adeyemi, T.E., Ezeokoli, O.T., Ayeni, K.I., Obadina, A.O., Somorin, Y.M., Omemu, A.M., Adeleke, R.A., Nwangburuka, C.C., Oluwafemi, F., Oyewole, O.B., Ezekiel, C.N.
Published in Letters in applied microbiology (01.10.2018)
Published in Letters in applied microbiology (01.10.2018)
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