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	1.	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. [electronic resource] by Ouoba, Labia Irene Ivette Lei, Vicki Jensen, Lars B Producer: 20080407 In: International journal of food microbiology vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures. [electronic resource] by Bevilacqua, Antonio Altieri, Clelia Corbo, Maria Rosaria Sinigaglia, Milena Ouoba, Labia Irène Ivette Producer: 20110823 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala. [electronic resource] by Ouoba, Labia Irène Ivette Diawara, Bréhima Amoa-Awua, Wisdom kofi Traoré, Alfred Sababénedyo Møller, Peter Lange Producer: 20040401 In: International journal of food microbiology vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. [electronic resource] by Ahaotu, Ndidiamaka Nnenaya Anyogu, Amarachukwu Obioha, Promiselynda Aririatu, Lawrence Ibekwe, Vincent Ifeanyi Oranusi, Solomon Sutherland, Jane P Ouoba, Labia Irene Ivette Producer: 20170824 In: Food microbiology vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)