Scheme: Newton International Fellowships
Organisation: Institute of Food Research
Dates: Mar 2009-Mar 2011
Summary: Genomic characterization of microorganisms for determination of functional properties and in situ dynamics for selection of probiotic starter cultures. This is aimed at optimization of process condition of traditional fermented food consumed in Africa to guaranty safety, shelf life and improve health status. Metagenomic and next generation sequencing are currently used to determine diversity and maximized gene functions of novel microbes and uncultured strains. Recently enhances is on sequencing of L. plantarum strains isolated from fermented cereals in Nigeria. Also, immune stimulation potential of endospores isolated from fermented food, human and animal gut is been investigated for development of stable probiotics and vaccine delivery vehicle.