Alfred S. Traoré

Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk

Aly Savadogo, Cheik A. T. Ouattara, Imaël Henri Nestor Bassolé et al. · Pakistan Journal of Nutrition · 2004 · 155 citations · Full text

Agriculture, Food Science, Microbiology +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 · 119 citations

Agriculture, Food Science, Microbiology +15

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 · 114 citations

Agriculture, Food Science, Microbiology +17

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 · 109 citations

Agriculture, Food Science, Microbiology +17

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 et al. · Journal of Applied Microbiology · 2003 · 87 citations

Agriculture, Food Science, Microbiology +16