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Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel ( ben-saalga) of functional interest in nutrition

International journal of food microbiology, 2008-12, Vol.128 (2), p.395-400

2008

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New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods

International journal of food microbiology, 2002-01, Vol.72 (1), p.53-62

2002

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Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions

Bioresource technology, 2004-09, Vol.94 (3), p.331-337

2004

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Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Food science & technology, 2007-01, Vol.40 (9), p.1561-1569

2007

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Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin

Journal of applied microbiology, 1998-09, Vol.85 (3), p.512-520

1998

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Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

Journal of applied microbiology, 2001-04, Vol.90 (4), p.508-516

2001

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Multiple competitive PCR–DGGE as a tool for quantifying and profiling defined mixed cultures of lactic acid bacteria during production of probiotics from complex polysaccharides

Journal of applied microbiology, 2003-01, Vol.95 (5), p.921-933

2003

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Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage

Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.4367-4374

2003

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Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

International journal of food microbiology, 2009-04, Vol.130 (3), p.258-264

2009

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Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

International journal of food microbiology, 2006-01, Vol.106 (1), p.52-60

2006

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Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Food chemistry, 2007, Vol.100 (3), p.935-943

2007

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Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

International journal of food microbiology, 2003-01, Vol.80 (1), p.77-87

2003

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Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production

International journal of food microbiology, 2003-01, Vol.80 (2), p.161-169

2003

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Immuno-detection of Staphylococcus aureus biofilm on a cochlear implant

Infection, 2009-10, Vol.37 (5), p.450-454

2009

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Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

Food chemistry, 2007, Vol.102 (4), p.1288-1295

2007

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Influence of polysaccharides on oxygen dependent lactate utilization by an amylolytic Lactobacillus plantarum strain

International journal of food microbiology, 2005-01, Vol.98 (1), p.81-88

2005

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Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)

Systematic and applied microbiology, 2000-06, Vol.23 (2), p.285-291

2000

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Effect of different cultivation conditions on Lactobacillus manihotivorans OND32 T, an amylolytic lactobacillus isolated from sour starch cassava fermentation

International journal of food microbiology, 2001, Vol.67 (3), p.217-225

2001

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Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough

Journal of applied microbiology, 1999-07, Vol.87 (1), p.131-140

1999

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Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch

International journal of food microbiology, 2003-10, Vol.87 (1), p.187-192

2003

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Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

International journal of food microbiology, 2006, Vol.106 (15), p.52-60

2006

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Effect of different cultivation conditions on Lactobacillus manihotivorans OND32T, an amylolytic lactobacillus isolated from sour starch cassava fermentation

International journal of food microbiology, 2001-08, Vol.67 (3), p.217-225

2001

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Lactic acid production from mussel processing wastes with an amylolytic bacterial strain

Enzyme and microbial technology, 1999-06, Vol.24 (8-9), p.590-598

1999

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Inhibition of anaerobic digestion by terephthalic acid and its aromatic by products

Water science and technology, 1997, Vol.36 (6-7)

1997

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Methane production from propionate by methanogenic mixed culture

FEMS microbiology letters, 1985-01, Vol.26 (3), p.329-332

1985

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Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel ( ben-saalga) of functional interest in nutrition

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods

Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin

Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

Multiple competitive PCR–DGGE as a tool for quantifying and profiling defined mixed cultures of lactic acid bacteria during production of probiotics from complex polysaccharides

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production

Immuno-detection of Staphylococcus aureus biofilm on a cochlear implant

Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

Influence of polysaccharides on oxygen dependent lactate utilization by an amylolytic Lactobacillus plantarum strain

Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)

Effect of different cultivation conditions on Lactobacillus manihotivorans OND32 T, an amylolytic lactobacillus isolated from sour starch cassava fermentation

Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough

Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

Effect of different cultivation conditions on Lactobacillus manihotivorans OND32T, an amylolytic lactobacillus isolated from sour starch cassava fermentation

Lactic acid production from mussel processing wastes with an amylolytic bacterial strain

Inhibition of anaerobic digestion by terephthalic acid and its aromatic by products

Methane production from propionate by methanogenic mixed culture

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