Growth of Bacillus cereus isolated from some traditional condiments under different regimens

African Journal of Biotechnology

Volumn 9, Issue 14, 2010, Pages 2129-2135

  Okanlawon, B M ^a   Ogunbanwo, S T ^b   Okunlola, A O ^b  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Bacillus cereus; Condiments; Different regimens; Growth kinetics

Indexed keywords

GLUTAMATE SODIUM; SODIUM CHLORIDE;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONDIMENT; INCUBATION TIME; NONHUMAN; PH; PLANT SEED; PROSOPIS; SOYBEAN; TEMPERATURE; ULTRAVIOLET RADIATION; WATERMELON;

BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SUBTILIS; CITRULLUS LANATUS VAR. LANATUS; GLYCINE MAX; PROSOPIS AFRICANA;

EID: 77951216539     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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