Hagrétou Sawadogo‐Lingani

The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

Hagrétou Sawadogo‐Lingani, Vicki Lei, B. Diawara et al. · Journal of Applied Microbiology · 2007 · 108 citations

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Yaqin Wang, Diarra Compaoré-Sérémé, Hagrétou Sawadogo‐Lingani et al. · Food Chemistry · 2019 · 93 citations

Food Chemistry, Biomanufacturing, Food Engineering +5

The microbiology of Bandji, palm wine of<i>Borassus akeassii</i>from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria

L.I.I. Ouoba, Christine Kere Kando, Charles Parkouda et al. · Journal of Applied Microbiology · 2012 · 78 citations

Comparison of the microbial composition of African fermented foods using amplicon sequencing

María Díaz, Lee Kellingray, Nwanneka Marie Akinyemi et al. · Scientific Reports · 2019 · 67 citations · Full text

Microbial Diversity, Probiotic, Food Fermentation +13

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

Clarisse S. Compaoré, Dennis Sandris Nielsen, L.I.I. Ouoba et al. · International Journal of Food Microbiology · 2013 · 60 citations

Bacillus Subtilis, Bacteriology, Microbial Physiology +4