Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin-Reference-Cited by-同舟云学术

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

Published:2013-05 Issue:2-3 Volume:163 Page:231-238
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Agbobatinkpo Pélagie B.,Thorsen Line,Nielsen Dennis S.,Azokpota Paulin,Akissoe Noèl,Hounhouigan Joseph D.,Jakobsen Mogens

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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3. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce Afitin, Iru and Sonru, three traditional condiments produced in Benin;Azokpota;International Journal of Food Microbiology,2006

4. Biodiversity of predominant Bacillus isolated from Afitin, Iru and Sonru at different fermentation time;Azokpota;International Journal of Biological and Chemical Sciences,2007

5. Characterization of the components of hemolysin BL from Bacillus cereus;Beecher;Infection and Immunity,1991

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