Bréhima Diawara

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

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

Fatoumata Hama-Ba, Christèle Icard‐Vernière, Jean‐Pierre Guyot et al. · Journal of Cereal Science · 2011 · 99 citations

Nutrition, Agricultural Chemistry, Engineering +10

Identification and characterization of <i>Saccharomyces cerevisiae</i> strains isolated from West African sorghum beer

Alis van der Aa Kühle, Lene Jesperen, Richard L.K. Glover et al. · Yeast · 2001 · 91 citations

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

Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children

Laurencia Toulsoumdé Songré-Ouattara, Claire Mouquet‐Rivier, Christèle Humblot et al. · Journal of Food Science · 2010 · 59 citations

Nutrition, Engineering, Food Fermentation +15