Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements von Ouoba, L. Irène I., Vouidibio Mbozo, Alain Brice, Anyogu, Amarachukwu, Obioha, Promiselynda I., Lingani-Sawadogo, Hagrétou, Sutherland, Jane P., Jespersen, Lene, Ghoddusi, Hamid B.

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Valorization of Cucurbita pepo Seed Oil in Soap Production von Enoua, Guy Crépin, Nakavoua, Aristide H. W., N’goka, Victor, Pouambeka, Tony Wheellyam, Mahoungou, Prince Maho Diafouana, Obaya, Narcisse Nicaise, Vouidibio, Alain Brice Mbozo, Makomo, Hubert, Ongoka, Robin Pascal

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A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo von Aimé Kayath, Christian, Vouidibio Mbozo, Alain Brice, Makaya Dangui, Nicole Prisca, Kaya-Ongoto, Moïse Doria, Kinouani Kinavouidi, Duchel Jeanedvi, Liliane Tsiba-Nkoli, Justine Arlette, Nguimbi, Etienne

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Prime Enzymatic Exocellular Background of Lysinibacillus louembei von Kaya-Ongoto, Moïse Doria, Kayath, Christian Aimé, Vouidibio Mbozo, Alain Brice, Mitoko, Gyna Mobandolaka, Elenga Wilson, Sandra Paola, Kinouani Kinavouidi, Duchel Jeanedvi, Nguimbi, Etienne

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