Dr Amarachukwu Anyogu

Lecturer

DepartmentLife Sciences

Research outputs

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

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.

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.

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.

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.

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.

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.

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.