S. Kéléké

Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum

Éric Giraud, Alain Brauman, S. Kéléké et al. · Applied Microbiology and Biotechnology · 1991 · 126 citations

Biochemistry, Amylolytic Strain, Lactic Acid Bacteria +5

Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

Hikmate Abriouel, Nabil Ben Omar, Rosario Lucas López et al. · International Journal of Food Microbiology · 2006 · 118 citations

Food Fermentation, Microbial Ecology, Food Microbiology +8

Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production

Alain Brauman, S. Kéléké, M. Malonga et al. · Applied and Environmental Microbiology · 1996 · 108 citations · Full text

Engineering, Food Analysis, Agricultural Economics +19

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

Kobawila S.C., D. Louembé, S. Kéléké et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2005 · 106 citations · Full text

Botany, Ntoba Mbodi, Agricultural Economics +17

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

L.I.I. Ouoba, C.A.G. Nyanga-Koumou, Charles Parkouda et al. · Journal of Applied Microbiology · 2009 · 66 citations