Dr Amarachukwu Anyogu

Lecturer in Microbiology

+44 20 7911 5000 ext 64585
115 New Cavendish Street London W1W 6UW
Mondays 1.00 - 2.00

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Amara Anyogu completed her BSc and PhD in Microbiology at London Metropolitan University. After her PhD, her postdoctoral research focused on the development and application of mathematical models to predict bacterial survival and growth in food.

Outside of work, Amara is involved with science communication and regularly takes up opportunities to speak at festivals and careers fairs as well as undertake public engagement work with different charities and professional societies

I teach across all levels of the Biochemistry, Pharmacology and Applied Biosciences UG course.  I am the Course Leader for the Foundation Year for the BSc (Hons) Biochemistry; BSc (Hons) Biological Sciences; BSc Biomedical Sciences; BSc (Hons) Pharmacology and Physiology programmes.

My current research interests are focused on the exploitation of beneficial microbes for the production of food and novel antimicrobial compounds; antibiotic resistance in the food chain and modelling bacterial survival and growth.

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 (2017)
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 (2017)
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.

2015

Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii (2015)
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 (2015)
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.

2014

Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation (2014)
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.

2012

Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance (2012)
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.

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