Zobrazeno 1 - 3
of 3
pro vyhledávání: '"L. Irene I. Ouoba"'
Autor:
Brigitte Awamaria, Alain B. Vouidibio Mbozo, Jane P. Sutherland, Simon Charles Kobawila, L. Irene I. Ouoba, Amarachukwu Anyogu, D. Louembe
The objective of the study was to investigate the identity, diversity, and safety of the Bacillus population involved in the fermentation of cassava (Manihot esculenta Crantz) leaves for the production of Ntoba Mbodi, a Congolese food. Ninety bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40ea5ba662cd24df01e0b4d89e8e7bf7
https://repository.uwl.ac.uk/id/eprint/8237/1/Investigation_of_the_diversity_and_safety_of_the_predominant_Bacillus_pumilus_sensu_lato_and_other_Bacillus_species_involved_in_the_alkaline_fermentation_of_cassava_leaves_for_the_production_of_Ntoba_Mbodi.pdf
https://repository.uwl.ac.uk/id/eprint/8237/1/Investigation_of_the_diversity_and_safety_of_the_predominant_Bacillus_pumilus_sensu_lato_and_other_Bacillus_species_involved_in_the_alkaline_fermentation_of_cassava_leaves_for_the_production_of_Ntoba_Mbodi.pdf
Autor:
Alain B. Vouidibio Mbozo, Amarachukwu Anyogu, Lene Jespersen, Hamid B. Ghoddusi, Jane P. Sutherland, Hagrétou Lingani-Sawadogo, L. Irene I. Ouoba, Promiselynda Ijeoma Obioha
Publikováno v:
Ouoba, L I I, Vouidibio Mbozo, A B, Anyogu, A, Obioha, P I, Lingani-Sawadogo, H, Sutherland, J P, Jespersen, L & Ghoddusi, H B 2019, ' Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements ', International Journal of Food Microbiology, vol. 311, 108356 . https://doi.org/10.1016/j.ijfoodmicro.2019.108356
Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3de7b936d910c2f5a45942018b23e9bd
https://doi.org/10.1016/j.ijfoodmicro.2019.108356
https://doi.org/10.1016/j.ijfoodmicro.2019.108356
Autor:
Nassima Didouh, Rachid Achek, Francesco Celandroni, Emilia Ghelardi, Diletta Mazzantini, Florence Postollec, Boumediene Moussa-Boudjemaa, L. Irène I. Ouoba, Herbert Tomaso, Jörg Linde, Hosny El-Adawy
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Bacillus cereus is a ubiquitous spore-forming bacterium causing food spoilage. In this study, seventeen B. cereus were isolated from dairy processing equipment in Algeria and characterized. The pathogenic potential genes encoding hemolysin, nonhaemol
Externí odkaz:
https://doaj.org/article/a318561e01e9461299a69c380311604f