Diawara B - Search Results

1

Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food.

Compaoré CS, Nielsen DS, Sawadogo-Lingani H, Berner TS, Nielsen KF, Adimpong DB, Diawara B, Ouédraogo GA, Jakobsen M, Thorsen L. Compaoré CS, et al. Among authors: diawara b. J Appl Microbiol. 2013 Jul;115(1):133-46. doi: 10.1111/jam.12214. Epub 2013 Apr 30. J Appl Microbiol. 2013. PMID: 23565829

2

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia.

Parkouda C, Nielsen DS, Azokpota P, Ouoba LI, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M. Parkouda C, et al. Among authors: diawara b. Crit Rev Microbiol. 2009;35(2):139-56. doi: 10.1080/10408410902793056. Crit Rev Microbiol. 2009. PMID: 19514912 Review.

3

Microorganisms associated with Maari, a Baobab seed fermented product.

Parkouda C, Thorsen L, Compaoré CS, Nielsen DS, Tano-Debrah K, Jensen JS, Diawara B, Jakobsen M. Parkouda C, et al. Among authors: diawara b. Int J Food Microbiol. 2010 Sep 1;142(3):292-301. doi: 10.1016/j.ijfoodmicro.2010.07.004. Epub 2010 Jul 14. Int J Food Microbiol. 2010. PMID: 20688411

4

Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari.

Kaboré D, Thorsen L, Nielsen DS, Berner TS, Sawadogo-Lingani H, Diawara B, Dicko MH, Jakobsen M. Kaboré D, et al. Among authors: diawara b. Int J Food Microbiol. 2012 Mar 1;154(1-2):10-8. doi: 10.1016/j.ijfoodmicro.2011.12.003. Epub 2011 Dec 13. Int J Food Microbiol. 2012. PMID: 22240061

5

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.

Kaboré D, Nielsen DS, Sawadogo-Lingani H, Diawara B, Dicko MH, Jakobsen M, Thorsen L. Kaboré D, et al. Among authors: diawara b. Int J Food Microbiol. 2013 Mar 1;162(1):114-9. doi: 10.1016/j.ijfoodmicro.2012.12.027. Epub 2013 Jan 7. Int J Food Microbiol. 2013. PMID: 23376785

6

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: diawara b. 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

7

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment.

Thorsen L, Kando CK, Sawadogo H, Larsen N, Diawara B, Ouédraogo GA, Hendriksen NB, Jespersen L. Thorsen L, et al. Among authors: diawara b. Int J Food Microbiol. 2015 Mar 2;196:70-8. doi: 10.1016/j.ijfoodmicro.2014.11.026. Epub 2014 Nov 29. Int J Food Microbiol. 2015. PMID: 25528535

8

Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala.

Ouoba LI, Rechinger KB, Barkholt V, Diawara B, Traore AS, Jakobsen M. Ouoba LI, et al. Among authors: diawara b. J Appl Microbiol. 2003;94(3):396-402. doi: 10.1046/j.1365-2672.2003.01845.x. J Appl Microbiol. 2003. PMID: 12588548

9

Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment.

Ouoba LI, Cantor MD, Diawara B, Traoré AS, Jakobsen M. Ouoba LI, et al. Among authors: diawara b. J Appl Microbiol. 2003;95(4):868-73. doi: 10.1046/j.1365-2672.2003.02063.x. J Appl Microbiol. 2003. PMID: 12969303

10

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment.

Ouoba LI, Diawara B, Annan NT, Poll L, Jakobsen M. Ouoba LI, et al. Among authors: diawara b. J Appl Microbiol. 2005;99(6):1413-21. doi: 10.1111/j.1365-2672.2005.02722.x. J Appl Microbiol. 2005. PMID: 16313414

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