2 Result(s)
within
Marius K. Somda
Life Sciences
Mycology
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Article
Open AccessAssessment 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...
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Article
Open AccessMolecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”
Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, availa...
