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  1. Article

    Open Access

    Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala

    Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed he...

    Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda… in BMC Microbiology (2022)

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