Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria (Q34117339)

31 July 2017

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria (English)

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31 July 2017

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Folarin A Oguntoyinbo

1

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31 July 2017

Melanie Huch

2

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31 July 2017

Gyu-Sung Cho

3

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31 July 2017

Ulrich Schillinger

4

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31 July 2017

Wilhelm H Holzapfel

5

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31 July 2017

Abiodun I Sanni

6

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31 July 2017

Charles M A P Franz

7

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31 July 2017

1 May 2010

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Journal of Food Protection

31 July 2017

9

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based on heuristic

inferred from page(s)

published in

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31 July 2017

73

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5

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31 July 2017

870-878

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Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

31 July 2017

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Evolution of pathogenicity in the Bacillus cereus group

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Toxin gene profiling of enterotoxic and emetic Bacillus cereus.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Ecological diversification in the Bacillus cereus Group.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Phylogeny of gamma-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

The production of 'Kpaye'--a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

Population structure and evolution of the Bacillus cereus group.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-73.5.870

10.4315/0362-028X-73.5.870

21 January 2018

Identifiers

DOI

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31 July 2017

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