L.I.I. Ouoba

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 · 2007 · 178 citations

Probiotic, Antimicrobial Resistance Gene, Antimicrobial Susceptibility +9

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 et al. · Journal of Applied Microbiology · 2003 · 118 citations

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 et al. · International Journal of Food Microbiology · 2003 · 113 citations

Biology, Bacillus Subtilis, Starter Cultures +10

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 et al. · Journal of Food Science · 2010 · 105 citations

Probiotic, Food Fermentation, Functional Starter +15

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 · 2008 · 96 citations

Microbial Toxin, Food Fermentation, Health Sciences +8