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

International Journal of Food Microbiology

Volumn 90, Issue 2, 2004, Pages 197-205

  Ouoba, Labia Irène Ivette ^a,b   Diawara, Bréhima ^a   Amoa Awua, Wisdom Kofi ^c   Traoré, Alfred Sababénedyo ^d   Møller, Peter Lange ^b  

^a Dept de Technologie Alimentaire ^*  (Burkina Faso)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Food Research Institute Ghana   (Ghana)

^d UNIVERSITÉ DE OUAGADOUGOU   (Burkina Faso)

Author keywords

Bacillus; Genotype; Soumbala

Indexed keywords

RIBOSOME DNA;

ARTICLE; BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; BEAN; CONTROLLED STUDY; DATA BASE; DNA SEQUENCE; FERMENTATION TECHNIQUE; GENOTYPE; NONHUMAN; PARKIA BIGLOBOSA; PHENOTYPE; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; STARTER CULTURE;

BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; PARKIA BIGLOBOSA; PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM); PUMILUS;

EID: 0347931872     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00302-7     Document Type: Article

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