L
Labia Irène Ivette Ouoba
Researcher at University of Copenhagen
Publications - 7
Citations - 451
Labia Irène Ivette Ouoba is an academic researcher from University of Copenhagen. The author has contributed to research in topics: Bacillus subtilis & Bacillus pumilus. The author has an hindex of 6, co-authored 6 publications receiving 405 citations.
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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
TL;DR: High prevalence of phenotypic resistance for aminoglycoside was found in isolates from Europe, and the ability of Lb.
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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.
Labia Irène Ivette Ouoba,Bréhima Diawara,Wisdom Kofi Amoa-Awua,Alfred S. Traore,Peter Lange Møller +4 more
TL;DR: Ten strains selected as potential starter cultures were characterised by PCR amplification of the16S-23S r DNA intergenic transcribed spacer, restriction fragment length polymorphism of the ITS-PCR, pulsed field gel electrophoresis (PFGE) and sequencing of the 968-1401 region of the 16S rDNA.
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Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production
TL;DR: To examine predominant isolates of Bacillus subtilis and B. pumilus isolated from Soumbala for their antimicrobial activity against indicator microorganisms as Micrococcus luteus and Staphyloccocusaureus.
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Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment.
TL;DR: To determine the profile of volatile compounds responsible for the aroma of Soumbala produced spontaneously and with pure and mixed cultures of Bacillus subtilis and Bacillus pumilus.
Journal ArticleDOI
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
Labia Irène Ivette Ouoba,Bréhima Diawara,Tove Martel Ida Elsa Christensen,Jørn Dalgaard Mikkelsen,Mogens Jakobsen +4 more
TL;DR: Two isolates of B. subtilis showed strong ability to degrade the oligosaccharides and they are seen as promising starter cultures for fermentation of African locust bean.