B. Diawara

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

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

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition

Laurencia Toulsoumdé Songré-Ouattara, Claire Mouquet‐Rivier, Christèle Icard‐Vernière et al. · International Journal of Food Microbiology · 2008 · 96 citations

Probiotic, Food Fermentation, Pearl Millet +6

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 · 85 citations

Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar

Bassirou Ndoye, Serge Lebecque, Robin Dubois-Dauphin et al. · Enzyme and Microbial Technology · 2006 · 84 citations

Acetic Acids Bacteria, Food Fermentation, Microbial Physiology +5