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Didouh, Nassima, Achek, Rachid, Celandroni, Francesco, Ghelardi, Emilia, Mazzantini, Diletta, Postollec, Florence, Moussa-Boudjemaa, Boumediene, Ouoba, Irene, Tomaso, Herbert, Linde, Jörg and El-Adawy, Hosny (2023) Genomic diversity and virulence genes characterization of Bacillus cereus sensu lato isolated from processing equipment of an Algerian dairy plant. Journal of Food Quality, 2023. pp. 1-11. ISSN 1745-4557
Obioha, Promiselynda Ijeoma, Anyogu, Amarachukwu, Awamaria, Brigitte, Ghoddusi, Hamid and Ouoba, Irene (2023) Antimicrobial resistance of lactic acid bacteria from Nono, a naturally fermented milk product. Antibiotics, 12 (5) (843). pp. 1-14. ISSN 2079-6382
Farahmand, Nasim, Ouoba, Irene, Naghizadeh Raeisi, Shahram, Sutherland, Jane P. and Ghoddusi, Hamid (2021) Probiotic Lactobacilli in fermented dairy products: selective detection, enumeration and identification scheme. Microorganisms, 9 (8). pp. 1-16. ISSN 2076-2607
Obioha, Promiselynda Ijeoma, Ouoba, Irene, Anyogu, Amarachukwu, Awamaria, Brigitte, Atchia, Sarah Miriam, Ojimelukwe, Philippa C., Sutherland, Jane P. and Ghoddusi, Hamid (2021) Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Brazilian journal of microbiology. ISSN 1678-4405
Owusu-Kwarteng, James, Parkouda, Charles, Adewumi, Gbenga Adedeji, Ouoba, Irene and Jespersen, Lene (2020) Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments. Critical reviews in food science and nutrition, 62 (4). pp. 871-888. ISSN 1549-7852
Cissé, Hama, Kagambèga, Boureima, Sawadogo, Adama, Tankoano, Abel, Sangaré, Gaston, Traoré, Yves, Ouoba, Irene and Savadogo, Aly (2019) Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food. Scientific African, 6 (e00175). pp. 1-13. ISSN 2468-2276
Ouoba, Irene, Vouidibio-Mbozo, Alain Brice, Anyogu, Amarachukwu, Obioha, Promiselynda Ijeoma, Lingani-Sawadogo, Hagrétou, Sutherland, Jane P., Jespersen, Lene and Ghoddusi, Hamid (2019) Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International journal of food microbiology, 311 (108356). pp. 1-49. ISSN 1879-3460
Compaoré, Clarisse S., Nielsen, Dennis S., Ouoba, Irene, Berner, Torben S., Nielsen, Kristian F., Sawadogo-Lingani, Hagrétou, Diawara, Bréhima, Ouédraogo, Georges A., Jakobsen, Mogens and Thorsen, Line (2013) 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. International Journal of Food Microbiology, 162 (3). pp. 297-307. ISSN 0168-1605
Ouoba, Irene, Thorsen, Line and Varnam, Alan H. (2008) Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments. International Journal of Food Microbiolog, 124 (3). pp. 224-230. ISSN 01681605