Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso

Christine Kere-Kando, Pernille Greve-Johansen, Clarisse S. Compaoré, Hagrétou Sawadogo-Lingani, George A. Ouédraogo, Bréhima Diawara, Line Thorsen, Lene Jespersen

Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso

Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.5.1009-1015

Klíčová slova: Bacillus spp.; Fermentation; Kapok seeds; Mantchoua

Pro získání musíte mít účet v Citace PRO.

Přečíst po přihlášení

Anotace: undefined