Dr Amarachukwu Anyogu

Lecturer

DepartmentLife Sciences
Research groupApplied Biotechnology

Research outputs

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product
Obioha, P., Ouoba, L.I.I., Anyogu, A., Awamaria, B., Atchia, S, Ojimelukwe, P.C, Sutherland, J.P and Ghoddusi, H. 2021. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product. Brazilian Journal of Microbiology. Advanced online publication. https://doi.org/10.1007/s42770-021-00461-y

Letter to the Editor: Going beyond Learning and Listening to Meaningful Pursuit of Equity for Black Microbiologists
Adukwu, E., WaKobongo, M., Ekenna, O., Lungu, B, Anyogu, A. and Ujor, V. 2020. Letter to the Editor: Going beyond Learning and Listening to Meaningful Pursuit of Equity for Black Microbiologists. mBio. 11, pp. e02821-20. https://doi.org/10.1128/mbio.02821-20

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements
Ouoba, L.I.I., Vouidibio-Mbozo, A.B., Anyogu, A., Obioha, P.I., Lingani-Sawadogo, H., Sutherland, J.P., Jespersen, L. and Ghoddusi, H.B. 2019. Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology. 311, p. 108356 108356. https://doi.org/10.1016/j.ijfoodmicro.2019.108356

Potential use of electronic noses, electronic tongues and biosensors, as multisensor systems for spoilage examination in foods
Ghasemi-Varnamkhasti, M., Apetrei, C., Lozano, J. and Anyogu, A. 2018. Potential use of electronic noses, electronic tongues and biosensors, as multisensor systems for spoilage examination in foods. Trends in Food Science and Technology. 80, pp. 71-92. https://doi.org/10.1016/j.tifs.2018.07.018

The Effects of Quorum Sensing Inhibitors on Multispecies Biofilms of the Oral Cavity
Garner, C., Anyogu, A., Kyazze, G. and Keshavarz, T. 2018. The Effects of Quorum Sensing Inhibitors on Multispecies Biofilms of the Oral Cavity . FST Doctoral Conference 2018. University of Westminster 19 Apr 2018

Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi
Mbozoa, A.B.V., Kobawilaa, S.C., Anyogu, A., Awamariab, B., Louembea, D., Sutherland, J.P. and Ouoba, L.I.I. 2017. Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi. Food Control. 82, pp. 154-162. https://doi.org/10.1016/j.foodcont.2017.06.018

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri
Ahaotu, N.N., Anyogu, A., Obioha, P., Aririatu, L., Ibekwe, V., Oranusi, S., Sutherland, P. and Ouoba, L. 2017. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food Microbiology. 66, pp. 165-172. https://doi.org/10.1016/j.fm.2017.04.019

Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii
Ouoba, L.I.I., Nielsen, D.S., Anyogu, A., Kando, C., Diawara, B., Jespersen, L. and Sutherland, J.P. 2015. Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii. International Journal of Systematic and Evolutionary Microbiology. 65, pp. 3576-3579. https://doi.org/10.1099/ijsem.0.000461

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo
Ouoba, L.I.I., Mbozo, A.B.V., Thorsen, L., Anyogu, A., Nielsen, D.S., Kobawila, S.C. and Sutherland, J.P. 2015. Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology. 65, pp. 4256-4262. https://doi.org/10.1099/ijsem.0.000570

Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation
Anyogu, A., Awamaria, B., Sutherland, J.P. and Ouoba, L.I.I. 2014. Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation. Food Control. 39, pp. 119-127. https://doi.org/10.1016/j.foodcont.2013.11.005

Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance
Botey-Saló, P., Anyogu, A., Varnam, A.H. and Sutherland, J.P. 2012. Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance. Food Control. 28 (2), pp. 463-469. https://doi.org/10.1016/j.foodcont.2012.05.033

Bioelectrochemical remediation of petroleum hydrocarbons
Yayork, B., Anyogu, A. and Kyazze, G. 2021. Bioelectrochemical remediation of petroleum hydrocarbons. Society for Applied Microbiology Early Career Scientists conference. Online via Zoom 22 - 26 Mar 2021





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