Ouoba LI - Search Results

1

Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product.

Obioha PI, Anyogu A, Awamaria B, Ghoddusi HB, Ouoba LII. Obioha PI, et al. Among authors: ouoba lii. Antibiotics (Basel). 2023 May 2;12(5):843. doi: 10.3390/antibiotics12050843. Antibiotics (Basel). 2023. PMID: 37237746 Free PMC article.

2

Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme.

Farahmand N, Ouoba LII, Naghizadeh Raeisi S, Sutherland J, Ghoddusi HB. Farahmand N, et al. Among authors: ouoba lii. Microorganisms. 2021 Jul 27;9(8):1600. doi: 10.3390/microorganisms9081600. Microorganisms. 2021. PMID: 34442679 Free PMC article.

3

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.

Obioha PI, Ouoba LII, Anyogu A, Awamaria B, Atchia S, Ojimelukwe PC, Sutherland JP, Ghoddusi HB. Obioha PI, et al. Among authors: ouoba lii. Braz J Microbiol. 2021 Jun;52(2):869-881. doi: 10.1007/s42770-021-00461-y. Epub 2021 Mar 11. Braz J Microbiol. 2021. PMID: 33694058 Free PMC article.

4

Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments.

Owusu-Kwarteng J, Parkouda C, Adewumi GA, Ouoba LII, Jespersen L. Owusu-Kwarteng J, et al. Among authors: ouoba lii. Crit Rev Food Sci Nutr. 2022;62(4):871-888. doi: 10.1080/10408398.2020.1830026. Epub 2020 Oct 8. Crit Rev Food Sci Nutr. 2022. PMID: 33030021 Review.

5

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements.

Ouoba LII, Vouidibio Mbozo AB, Anyogu A, Obioha PI, Lingani-Sawadogo H, Sutherland JP, Jespersen L, Ghoddusi HB. Ouoba LII, et al. Int J Food Microbiol. 2019 Dec 2;311:108356. doi: 10.1016/j.ijfoodmicro.2019.108356. Epub 2019 Sep 7. Int J Food Microbiol. 2019. PMID: 31670141

6

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri.

Ahaotu NN, Anyogu A, Obioha P, Aririatu L, Ibekwe VI, Oranusi S, Sutherland JP, Ouoba LII. Ahaotu NN, et al. Among authors: ouoba lii. Food Microbiol. 2017 Sep;66:165-172. doi: 10.1016/j.fm.2017.04.019. Epub 2017 May 3. Food Microbiol. 2017. PMID: 28576365 Free article.

7

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo.

Ouoba LII, Vouidibio Mbozo AB, Thorsen L, Anyogu A, Nielsen DS, Kobawila SC, Sutherland JP. Ouoba LII, et al. Int J Syst Evol Microbiol. 2015 Nov;65(11):4256-4262. doi: 10.1099/ijsem.0.000570. Epub 2015 Sep 1. Int J Syst Evol Microbiol. 2015. PMID: 26333923

8

Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii.

Ouoba LII, Nielsen DS, Anyogu A, Kando C, Diawara B, Jespersen L, Sutherland JP. Ouoba LII, et al. Int J Syst Evol Microbiol. 2015 Oct;65(10):3576-3579. doi: 10.1099/ijsem.0.000461. Epub 2015 Jul 17. Int J Syst Evol Microbiol. 2015. PMID: 26297247

9

Assessing the effects of exposure to environmental stress on some functional properties of Bifidobacterium animalis ssp. lactis.

Amund OD, Ouoba LI, Sutherland JP, Ghoddusi HB. Amund OD, et al. Among authors: ouoba li. Benef Microbes. 2014 Dec;5(4):461-9. doi: 10.3920/BM2013.0099. Benef Microbes. 2014. PMID: 25097108

10

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.

Compaoré CS, Nielsen DS, Ouoba LI, Berner TS, Nielsen KF, Sawadogo-Lingani H, Diawara B, Ouédraogo GA, Jakobsen M, Thorsen L. Compaoré CS, et al. Among authors: ouoba li. Int J Food Microbiol. 2013 Apr 1;162(3):297-307. doi: 10.1016/j.ijfoodmicro.2013.01.013. Epub 2013 Jan 29. Int J Food Microbiol. 2013. PMID: 23466466

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