| 1 |
The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria
Ouoba LII, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP
Journal of Applied Microbiology, 113(6), 1428, 2012 |
| 2 |
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
Ouoba LII, Nyanga-Koumou CAG, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP
Journal of Applied Microbiology, 108(6), 2019, 2010 |
| 3 |
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization
Ouoba LII, Parkouda C, Diawara B, Scotti C, Varnam AH
Journal of Applied Microbiology, 104(1), 122, 2008 |
| 4 |
Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production
Ouoba LII, Diawara B, Jespersen L, Jakobsen M
Journal of Applied Microbiology, 102(4), 963, 2007 |
| 5 |
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
Ouoba LII, Diawara B, Annan NT, Poll L, Jakobsen M
Journal of Applied Microbiology, 99(6), 1413, 2005 |
| 6 |
Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala
Ouoba LII, Rechinger KB, Barkholt V, Diawara B, Traore AS, Jakobsen M
Journal of Applied Microbiology, 94(3), 396, 2003 |
| 7 |
Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment
Ouoba LII, Cantor MD, Diawara B, Traore AS, Jakobsen M
Journal of Applied Microbiology, 95(4), 868, 2003 |
