S. Keleke

发表

Isolation and characterization of petroleum product emulsifying Pseudomonas strains from a generating set fuel tank

A. A. Lebonguy, E. Miambi, J. Goma-Tchimbakala, 2017 .

Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production

A. Brauman, F. Ampe, E. Miambi, 1996, Applied and environmental microbiology.

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

J. Hounhouigan, D. Louembé, S. Keleke, 2005 .

Etude cinétique du rouissage traditionnel des racines de manioc en Afrique centrale (Congo) = Kinetic studies of cassava retting in Central Africa (Congo)

A. Brauman, F. Ampe, E. Miambi, 1995 .

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline‐fermented foods

L. Ouoba, D. Louembé, J. Sutherland, 2009, Journal of applied microbiology.

Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons.

H. Abriouel, A. Gálvez, N. ben Omar, 2008, International journal of food microbiology.

Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum

A. Brauman, M. Raimbault, E. Giraud, 1991, Applied Microbiology and Biotechnology.

Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods.

H. Abriouel, A. Gálvez, R. López, 2006, International journal of food microbiology.

Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons.

H. Abriouel, A. Gálvez, N. ben Omar, 2008, International journal of food microbiology.