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13篇 您的检索式：作者名="OUOBA L I"

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		题名	作者	年代	出处	被引量
	1	Degradation of proteins during the fermentation of African lo- cust bean ( Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala 显示文摘	OUOBA L I RECHINGER K B BARKHOLT V	2003	J Appl Microbiol2003，94，3：	1
	2	Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala显示文摘	Ouoba L I I Diawara B Amoa-Awua W K	2004	Int J Food Microbiol2004，90，2：	1
	3	Degrada- tion of african iocust bean oil by bacillus subtilis and bacillus pumilus isolated from soumbala, a fermented african locust bean condiment显示文摘	OUOBA L I I CANTOR M D DIAWARA B	2003	Journal of Applied Microbiology2003，95，4：	1
	4	Degradation of African loc ust bean oil by Bacillus subtitles and Ba cillus pummels isolated from sourball, a fermented African locust bean condim ent显示文摘	OUOBA L I I CANTOR M D DIAWA RAB	2003	Journal of Applied Microbiology2003，，27：	1
	5	Degradation of African locust bean oil by bacillus subtilis and bacillus pumilus isolated from soumbala, a fermented African locust bean condiment显示文摘	Ouoba L I Cantor M D Diawara B et at	2003	J Appl Microbiol2003，95，：	1
	6	Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from sourball,a fermented African locust bean condiment显示文摘	OUOBA L I I CANTOR M D DIAWARA B	2003	Journal of Applied Microbiology2003，167，：	1
	7	Degradation of proteins during the fermentation of African locust bean by strains of Bacillus subtilis and Bacillus pumilus for pro-duction of soumbala显示文摘	Ouoba L I Rechinger K B Barkhoh V	2003	J Appl Microbiol2003，94，3：	1
	8	Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean for S0umbala production 显示文摘	OUOBA L I DIAWARA B JESPERSEN L	2007	Journal of Applied Microbiology2007，102，4：	1
	9	Use of molecular methods to characterize the bacterial community and to monitor dif- ferent native starter cultures throughout the ripening of Galician chorizo显示文摘	FonsecaS Ivette Ouoba L I Franco I	2013	Food Microbiology2013，34，：	1
	10	Degradation of African locust bean oil by Bacillus subtilis and Bacilluspumilus isolated from sour- ball ,a fermented African locust beancondiment显示文摘	OUOBA L I I CANTOR M D DIAWARA B	2003	Journal of Applied Mi- crobiology2003，167，：	1
	11	Resistance of potential probiotic lactic acid bacteria and Bifi dobacteria of African and European origin to antimicrobials:determination and transferability of the resistance genes to other bacteria显示文摘	OUOBA L I I LEI V JENSEN L B	2008	International Journal of Food Microbiology2008，121，2：	1
	12	Resistance of potential probiotie lactic acid bacteria and bifidobaeteria of African and European origin to antimierobials : Determination and transfer- ability of the resistance genes to other baeteria显示文摘	OUOBA L I I LEI V JENSEN L B	2008	International Journal of Food Microbiology2008，121，2：	1
	13	Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening o{ Galician ehorizo显示文摘	Fonseca S Ouoba L I I Franco I J	2013	Food Microbiology2013，34，1：	1

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