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L.I.I. Ouoba

Observed names: Irene L.I. Ouoba, L I Ouoba Irene, L. Irene I. Ouoba, L. Irène I. Ouoba, Labia I.I. Ouoba, Labia Irene I. Ouoba, Labia Irene Ivette Ouoba, Labia Irene Ouoba, Labia Irène I. Ouoba, Labia Irène Ivette Ouoba, Labia Ivette Irène Ouoba, Ouba, Labia Irene Ivette, Ouoba, Irene, Ouoba, Labia Irène Ivette, Ouoba, Labia Iréne Ivette
Observed institutions: University of Foggia, University of Copenhagen, London Metropolitan University, Food and Agriculture Organization of the United Nations, Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliquées et Technologies
ORCID: 0000-0002-8747-0069
Observed ORCID: 0000-0002-8747-0069
OpenAlex ID: A5035287230
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
2007 · Labia Irene Ivette Ouoba, Vicki Lei, et al. · International Journal of Food Microbiology · 185
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
2009 · Charles Parkouda, Dennis S. Nielsen, et al. · Critical Reviews in Microbiology · 146
Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala
2003 · L.I.I. Ouoba, K.B. Rechinger, et al. · Journal of Applied Microbiology · 119
Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala
2003 · Labia Irène Ivette Ouoba, Bréhima Diawara, et al. · International Journal of Food Microbiology · 115
Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures
2010 · Antonio Bevilacqua, Clelia Altieri, et al. · Journal of Food Science · 108
Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments
2008 · Labia Irene I. Ouoba, Line Thorsen, et al. · International Journal of Food Microbiology · 98
Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment
2003 · L.I.I. Ouoba, M.D. Cantor, et al. · Journal of Applied Microbiology · 86
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization
2007 · L.I.I. Ouoba, C. Parkouda, et al. · Journal of Applied Microbiology · 83
The microbiology of Bandji, palm wine ofBorassus akeassiifrom Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria
2012 · L.I.I. Ouoba, C. Kando, et al. · Journal of Applied Microbiology · 81
Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production
2006 · L.I.I. Ouoba, B. Diawara, et al. · Journal of Applied Microbiology · 74
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
2005 · L.I.I. Ouoba, B. Diawara, et al. · Journal of Applied Microbiology · 72
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
2009 · L.I.I. Ouoba, C.A.G. Nyanga-Koumou, et al. · Journal of Applied Microbiology · 64
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
2013 · Clarisse S. Compaoré, Dennis S. Nielsen, et al. · International Journal of Food Microbiology · 63
Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba
2013 · I. Ahaotu, A. Anyogu, et al. · International Journal of Food Microbiology · 54
Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments
2020 · James Owusu-Kwarteng, Charles Parkouda, et al. · Critical Reviews in Food Science and Nutrition · 45
Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation
2013 · A. Anyogu, B. Awamaria, et al. · Food Control · 41
Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme
2021 · Nasim Farahmand, Labia Irene Ouoba, et al. · Microorganisms · 40
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Response mechanisms of lactic acid bacteria to alkaline environments: A review
2011 · Armand P. Nyanga-Koumou, Labia Irene I. Ouoba, et al. · Critical Reviews in Microbiology · 35
Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements
2019 · L. Irène I. Ouoba, Alain Brice Vouidibio Mbozo, et al. · International Journal of Food Microbiology · 34
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Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
2021 · Promiselynda Ijeoma Obioha, L. Irene I. Ouoba, et al. · Brazilian Journal of Microbiology · 33
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Variation, viability and validity of bifidobacteria in fermented milk products
2013 · Shahram Naghizadeh Raeisi, Labia Irène Ivette Ouoba, et al. · Food Control · 31
Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo
2015 · Labia Irène I. Ouoba, Alain B. Vouidibio Mbozo, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 30
Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii
2015 · Labia Irène I. Ouoba, Dennis S. Nielsen, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 29
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
2006 · Labia Irène Ivette Ouoba, Bréhima Diawara, et al. · European Food Research and Technology · 27
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
2017 · Alain B. Vouidibio Mbozo, Simon C. Kobawila, et al. · Food Control · 23
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Works count: 43
Citation count: 1,856
H-index: 24
I10-index: 32
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