L.I.I. Ouoba - Concepedia

Author

L.I.I. Ouoba

Also Known As

L. Irene I. Ouoba, L. Irène I. Ouoba, L.I.I. Ouoba, Labia I. I. Ouoba, Labia I.I. Ouoba, Labia Irene I. Ouoba, Labia Irene Ivette Ouoba, Labia Irene Ouoba, Labia Irène I. Ouoba, Labia Irène Ivette Ouoba

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

London Metropolitan University Centre National de la Recherche Scientifique et Technologique University of Copenhagen Marien Ngouabi University Université Joseph Ki-Zerbo

About

L.I.I. Ouoba is an author at London Metropolitan University specializing in microbiology, food fermentation, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	589
2	Health Sciences	8	8	370
3	Public Health	3	3	153
4	Engineering	1	1	18
5	Natural Sciences	1	1	19

L.I.I. Ouoba

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Resistance of potential probiotic lactic acid bacteria and bifidobacteria of African and European origin to antimicrobials: Determination and transferability of the resistance genes to other bacteria L.I.I. Ouoba, Vicki Lei, Lars Jensen International Journal of Food Microbiology ProbioticAntimicrobial Resistance GeneAntimicrobial SusceptibilityAntibioticsLactic Acid Bacteria	2007	178
Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala L.I.I. Ouoba, K. B. Rechinger, Vibeke Barkholt, Journal of Applied Microbiology	2003	118
Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala L.I.I. Ouoba, Bréhima Diawara, Wisdom Kofi Amoa‐Awua, International Journal of Food Microbiology BiologyBacillus SubtilisStarter CulturesFood FermentationIn Vitro Fermentation	2003	113
Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures Antonio Bevilacqua, Clelia Altieri, Maria Rosaria Corbo, Journal of Food Science ProbioticFood FermentationFunctional StarterTable OlivesMicrobial Contamination	2010	105
Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments L.I.I. Ouoba, Line Thorsen, Alan H. Varnam International Journal of Food Microbiology Microbial ToxinFood FermentationHealth SciencesToxinologyAfrican Alkaline	2008	96
Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment L.I.I. Ouoba, Mette Dines Cantor, B. Diawara, Journal of Applied Microbiology	2003	85
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization L.I.I. Ouoba, Charles Parkouda, B. Diawara, Journal of Applied Microbiology	2007	83
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, Journal of Applied Microbiology	2012	78
Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production L.I.I. Ouoba, B. Diawara, Lene Jespersen, Journal of Applied Microbiology	2006	73
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment L.I.I. Ouoba, B. Diawara, N.T. Annan, Journal of Applied Microbiology	2005	67

Page 1