UNIOSUN Staff Profile
Discover the People Behind Our Academic Excellence.
Academic Staff
OZABOR Praise Temilade
Lecturer I
COLLEGE OF SCI. ENG. & TECH.
Microbiology
Brief Educational Profile
Ph.D Microbiology (Food Microbiology & Biotechnology major)
Academic Profiles
ORCID
Google Scholar
https://scholar.google.com/citations?user=I6FYCnwAAAAJ&hl=en
ResearchGate
Curriculum Vitae
Current/Recent Research
Development of starter fermented functional foods and their potential roles of ameliorating oxidative-stress linked cardiovascular diseases
Applications of food grade microoganisms in food fermentation biotechnology
Selected Recent Publications
- 1. P.T Ozabor, J.O Oladele, E.I Ajayi, G.A Sholagbade, O.O Agoi and I.F Fadahunsi. (2026a). Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations. Food Bioscience. 76(2026):108498. Publisher: Elsevier. https://doi.org/10.1016/j.fbio.2026.108498
- 2. P.T. Ozabor, T.S Olumakinde, T.E Oluokun, J.O Oladele and I.F Fadahunsi. (2026b). Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria). BioTechnologia. 107(1): 45-56. Publisher: Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poland. https://doi.org/10.5114/bta/214383
- 3. O.O Oluwajide, J.O Olaitan, W.F. Sule, S.B Akinde, M.A Titilawo and P.T Ozabor. (2026c). Comprehensive genotypic report of carbapenem-resistant Klebsiella pneumonaie (CRKP)harbouring carbapenemase-resistant genes, porin loss and efflux pump genes in Osun State, Nigeria. Molecular Reports. 53(2026): 237. Publisher: Springer Nature. https://doi.org/10.1007/s11033-025-11400-7
- 4. P.T Ozabor, S Kayode-Oni and I.F Fadahunsi. (2026d). Microbial succession and potential cyanide-degrading starter culture isolated from retted cassava. Journal of Multidisciplinary and Translational Research. 11(1): 45-58. Publisher: Faculty of graduate studies, University of Kelaniya, Sri Lanka. https://doi.org/10.4038/jmtr.v11i1.426
- 5. I.F Fadahunsi, P.T Ozabor, J.O Bamigboye, F.T Afolabi (2026e). Optimization of cellulase production by Aspergillus niger isolated from soil samples in Ibadan. Science World Journal. 20(5): Publisher: Faculty of Science, Kaduna State University. https://dx.doi.org/10.4314/swj.v21i2.37
- 6. P.T. Ozabor, J.O. Oladele and I.F. Fadahunsi. (2025a). In-vitro screening of angiotensin converting enzyme and hydroxylmethylglutaryl-coenyzme A reductase inhibitory activities in lactic acid and yeasts isolated from fermented sorghum gruels. BioTechnologia. 106(2): 1-11. Publisher: Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poland. https://doi.org/10.5114/bta/205474
- 7. P.T Ozabor, M. Makanjuola, I. Adekomi, G. Oni, O. Oluwajide and J. Olaitan. (2025b). Effects of fermentation on proximate, mineral elements and total antioxidant activity of cloves-cinnamon formulated cereal gruels. Journal of Food Quality and Hazard Control. 12(2025): 118-126. Publisher: Shahd Sadoughi University of Medical Sciences and Health Services, Iran. https://doi.org/10.18502/jfqhc.12.2.18862
- 8. P.T. Ozabor, N. Olatunji, F. Atanda, R. Bakare, F. Ojo, O. Oluwajide, E. Ogunlana, F. Ayoade and J. Olaitan. (2024a). Evaluation of aflatoxins in selected retailed food stuffs in Osogbo using high performance thin layer chromatography (HP-TLC) and biodetoxification potentials of Lactobacillus casei strains. Nigerian Food Journal. 42(2):33-45. Publisher: Nigerian Institute of Food Science and Technology, Nigeria. https://dx.doi.org/10.4314/nifoj.v42i2.4
- 9. P.T. Ozabor, I.F. Fadahunsi, F. Ayoade and J. Olaitan. (2024b). Molecular screening of potential Bacillus species bacteriocin starter cultures isolated from Nigerian fermented condiments. Proceedings of the Nigerian Academy of Science. 17(1): 96-110. Publisher: The Nigerian Academy of Science, Nigeria. https://doi.org/10.57046/LEP327511.
- 10. P.T. Ozabor, O. Oluwajide, J. Oni, C. Owolabi, A. Ajani, S. Jayeola, F. Ayoade and J. Olaitan. (2023a). Bacteriological assessment of fried ready-to-eat (RTE) vended foods sold in Osogbo, Osun State, Nigeria. Food and Environment Safety. 22(4): 238-247. Publisher: Food Engineering Faculty, Stefancel Mare University, Suceava, Romania. https://doi.org/10.4316/fens.2023.022 16.
- 11. I.F. Fadahunsi, A.D. Akoja and P.T. Ozabor. (2020). Characterization of indigenous yeasts species isolated from fruits for pineapple wine production. Carpathian Journal of Food Science and Technology. 12(5): 109-121. Publisher: The Technical University of Cluj Napoca, Romania. https://doi.org/10.34302/crpjfst/2020.12.5.8
Research Interests
Food Microbiology & Biotechnology
Development of Functional Foods & Nutraceuticals
Food Safety & Nutrition