Elmer AmetefeCountry of origin: Ghana Currently in: Ghana, Accra General field of specialization: Biological Systems and Organisms
Degrees2015 Doctorate Biological Systems and Organisms
Current Research Activities
Biological Systems and Organisms
Investigations into the probiotic characterization of microbes associated with African fermented foods with focus on Bacillus and Lactobacillus strains. Interactions of probiotics with the gut microbiome of hosts to modulate the outcome of disease and improve wellbeing of the host organism.
Publications resulting from Research:
Glover, R.L.K, Madilo, F.K., Terlabie, J.L., Ametefe, E.N. and Jespersen, L. 2018. Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana. International Food Research Journal 25(2): 602-611.
Otu, S.A., Dzogbefia, V.P., Kpikpi, E.N., Essuman, E.K. 2015 Comparative Effect of Crude and Commercial Enzyme in Shea Fat Extraction. IOSR Journal of Biotechnology and Biochemistry. Vol1, Issue 3
Thorsen, L., Kpikpi, E. N., Jespersen, L. 2014. Yeasts. Handbook of indigenous foods involving alkaline fermentations. Ed. Prabir K., Sarkar, M. J., Robert Nout. CRC Press LLC. P. 279 – 294. (Fermented Foods and Beverages Series)
Elmer Nayra Kpikpi, Line Thorsen, Richard Glover, Victoria Pearl Dzogbefia, Lene Jespersen. 2014. Identification of Bacillus species occuring in kantong, an acid fermented seed condiment produced in Ghana International Journal of Food Microbiology, 180: 1-6.
Larsen, Nadja; Thorsen, Line; Kpikpi, Elmer Nayra; Stuer-Lauridsen, Birgitte; Cantor, Mette Dines; Nielsen, Bea; Brockmann, Elke; Derkx, Patrick M F; Jespersen, Lene. 2014. Characterization of Bacillus spp. strains for use as probiotic additives in pig feed. Applied Microbiology and Biotechnology, 98: 1105-1118
Kpikpi E. N, Richard L. K. Glover , Victoria Pearl Dzogbefia ,Dennis Sandris Nielsen, Mogens
Jakobsen (2010). Isolation of lactic acid bacteria from kantong, a condiment produced
from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot
esculentum) flour. Report and Opinion 2010. 2(8)
Kpikpi, E.N., Dzogbefia, V.P. and Glover, R. K. (2008). Enzymatic and some biochemical changes
associated with the production of kantong, a traditional fermented condiment in
Northern Ghana. Journal of Food Biochemistry 32 (6)
KPIKPI, E. N. 2015, Microbiota of kantong, fermented seeds of Ceiba pentandra, and determination of probiotic potential of Bacillus species by crosstalk between functional mammalian cell models and Bacillus isolates from kantong. PhD Thesis.
Kpikpi E. N, 2007 Lactic acid fermentation and some biochemical changes which occur during
the production of Kantong, a condiment for soups in Northern Ghana. MPhil Thesis
Kpikpi E. N, 2001 Mycoflora and the potential pathogenicity of Aspergillus fumigatus,
Cladosporium macrocarpum, Fusarium moniliforme and Rhizopus oryzae resident in
pawpaw (Carica papaya var papaye solo). BSc dissertation
Current professionCurrent professional activities type:ResearchTeaching
Workshop and Conference Attended2010 Copenhagen, Denmark 22nd ICFMH Symposium, FOODMICRO 20102012 Instanbul, Turkey 23rd ICFMH Symposium, FOODMICRO 20122013 Cardiff, UK Society for Applied Microbiology Summer Conference on Lactic Acid bacteria.2017 Accra, Ghana 2nd Annual WACCBIP Research Conference,2017 Bari, Italy SIMTREA Microbial Diversity Conference.2019 Accra, Ghana 4th Annual WACCBIP Research Conference.
AffiliationsGhana Science AssociationAmerican Society for MicrobiologyDanish Development Research Network