Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods von Ouoba, L.I.I, Nyanga-Koumou, C.A.G, Parkouda, C, Sawadogo, H, Kobawila, S.C, Keleke, S, Diawara, B, Louembe, D, Sutherland, J.P

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Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo von S.C., Kobawila, D., Louembe, S, Keleke, J., Hounhouigan, C., Gamba

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Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production von BRAUMAN, A, KELEKE, S, MALONGA, M, MIAMBI, E, AMPE, F

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Isolation and characterization of petroleum product emulsifying Pseudomonas strains from a generating set fuel tank von Lebonguy, A. A., Goma-Tchimbakala, J., Miambi, E., Keleke, S.

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Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons von Ben Omar, Nabil, Abriouel, Hikmate, Keleke, Simon, Sánchez Valenzuela, Antonio, Martínez-Cañamero, Magdalena, Lucas López, Rosario, Ortega, Elena, Gálvez, Antonio

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Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods von Abriouel, H, Ben Omar, N, Lucas Lopez, R, Martinez-Canamero, M, Keleke, S, Galvez, A

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Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum von Giraud, E, Brauman, A, Keleke, S, Lelong, B, Raimbault, M

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Variabilité et amélioration de la technologie traditionnelle de production de la pâte fermentée de maïs au Congo von Louembé, D., Kéléké, S., Kobawila, SC, Nzoussi, JP

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Etude microbiologique des feuilles fermentées de manioc: "Ntoba Mbodi" von Bouanga Kalou, G., Kobawila, SC, Louembé, D., Kéléké, S.

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Bactéries lactiques de la pâte fermentée de maïs au Congo von Louembé, D., Keléké, S., Kobaliwa, SC, Nzouzi, JP

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Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods von Abriouel, Hikmate, Omar, Nabil Ben, López, Rosario Lucas, Martínez-Cañamero, Madgalena, Keleke, Simon, Gálvez, Antonio

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