Search Results - "Ivette, Ouoba Labia Irène"

Variation, viability and validity of bifidobacteria in fermented milk products by Raeisi, Shahram Naghizadeh, Ouoba, Labia Irène Ivette, Farahmand, Nasim, Sutherland, Jane, Ghoddusi, Hamid B.

“…A selection of 24 commercial probiotic fermented milk products was evaluated for the numbers, types and viability of Bifidobacterium strains against the stated…”
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Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food by Cissé, Hama, Kagambèga, Boureima, Sawadogo, Adama, Tankoano, Abel, Sangaré, Gaston, Traoré, Yves, Ouoba, Ivette Irène Labia, Savadogo, Aly

“…Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world…”
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A systematic approach toward progressive improvement of national antimicrobial resistance surveillance systems in food and agriculture sectors by Keck, Nicolas, Treilles, Michaël, Gordoncillo, Mary, Ivette, Ouoba Labia Irène, Dauphin, Gwenaëlle, Dorado-Garcia, Alejandro, Eckford, Suzanne, Kabali, Emmanuel, Gourlaouen, Morgane, Latronico, Francesca, Lubroth, Juan, Sumption, Keith, Song, Junxia, Mouillé, Béatrice

“…The first Food and Agriculture Organization of the United Nations (FAO) Action Plan on antimicrobial resistance (AMR), published in 2016, identified the need…”
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Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures by Bevilacqua, Antonio, Altieri, Clelia, Corbo, Maria Rosaria, Sinigaglia, Milena, Ouoba, Labia Irène Ivette

“…Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the…”
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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia by Parkouda, Charles, Nielsen, Dennis S, Azokpota, Paulin, Ouoba, Labia Ivette Irène, Amoa-Awua, Wisdom Kofi, Thorsen, Line, Hounhouigan, Joseph D, Jensen, Jan S, Tano-Debrah, K, Diawara, Bréhima, Jakobsen, Mogens

“…Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during…”
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Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments by Owusu-Kwarteng, James, Parkouda, Charles, Adewumi, Gbenga Adedeji, Ouoba, Labia Irène Ivette, Jespersen, Lene

“…Fermented food condiments serve as a major source of nutrients to many homes in West Africa, especially among the rural poor who use these condiments as a…”
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Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment by Ouoba, Labia Irène Ivette, Diawara, Bréhima, Christensen, Tove, Dalgaard Mikkelsen, Jørn, Jakobsen, Mogens

“…In order to select starter cultures for controlled fermentation of African locust beans, Bacillus subtilis and B. pumilus from Soumbala were investigated for…”
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Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo by Fonseca, Sonia, Ivette Ouoba, Labia Irène, Franco, Inmaculada, Carballo, Javier

“…The development of Lactobacillus and Staphylococcus strains used as starter cultures throughout the ripening of Galician chorizo, a traditional dry fermented…”
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Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean ( Parkia biglobosa) to produce Soumbala by Ouoba, Labia Irène Ivette, Diawara, Bréhima, Amoa-Awua, Wisdom kofi, Traoré, Alfred Sababénedyo, Møller, Peter Lange

“…Bacillus spp. are the predominant microorganisms in fermented African locust bean called Soumbala in Burkina Faso. Ten strains selected as potential starter…”
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Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa by Parkouda, C, Diawara, B, Ouoba, LII

“…Bikalga is a product of traditional alkaline fermentation of Hibiscus sabdariffa used as food condiment in African countries including Burkina Faso. Its…”
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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 by Ouoba, Labia Irene Ivette, Lei, Vicki, Jensen, Lars B

“…Probiotic bacteria and starter cultures of Lactobacillus, Weissella and Bifidobacterium of African and European origins were studied and compared for their…”
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Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri by Ahaotu, Ndidiamaka Nnenaya, Anyogu, Amarachukwu, Obioha, Promiselynda, Aririatu, Lawrence, Ibekwe, Vincent Ifeanyi, Oranusi, Solomon, Sutherland, Jane P., Ouoba, Labia Irene Ivette

“…This study investigated the influence of the addition of soy products on the microbiology, nutritional and physico-chemical characteristics of garri, a…”
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