Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria. - Wikidata - wikimedia - TriplyDB

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.

http://www.wikidata.org/entity/Q34117339

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The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations Review: Diversity of Microorganisms in Global Fermented Foods and Beverages Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production Diversity and applications of Bacillus bacteriocins.Diversity and phylogenetic profiling of niche-specific Bacilli from extreme environments of India

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P2860

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.

http://www.wikidata.org/entity/Q34117339

description

2010 nî lūn-bûn

@nan

2010 թուականի Մայիսին հրատարակուած գիտական յօդուած

@hyw

2010 թվականի մայիսին հրատարակված գիտական հոդված

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2010年の論文

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2010年学术文章

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2010年学术文章

@zh-cn

2010年学术文章

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2010年学术文章

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2010年学术文章

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2010年學術文章

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name

Diversity of bacillus species ...... d soup condiment from Nigeria.

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Diversity of bacillus species ...... d soup condiment from Nigeria.

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Diversity of bacillus species ...... d soup condiment from Nigeria.

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type

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Diversity of bacillus species ...... d soup condiment from Nigeria.

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Diversity of bacillus species ...... d soup condiment from Nigeria.

@en

Diversity of bacillus species ...... d soup condiment from Nigeria.

@nl

prefLabel

Diversity of bacillus species ...... d soup condiment from Nigeria.

@ast

Diversity of bacillus species ...... d soup condiment from Nigeria.

@en

Diversity of bacillus species ...... d soup condiment from Nigeria.

@nl

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Journal of Food Protection

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Diversity of bacillus species ...... d soup condiment from Nigeria.

@en

P2093

Abiodun I Sanni

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Charles M A P Franz

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Folarin A Oguntoyinbo

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Gyu-Sung Cho

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Melanie Huch

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Ulrich Schillinger

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Wilhelm H Holzapfel

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P2860

Ecological diversification in the Bacillus cereus Group.

Phylogeny of gamma-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa.

The production of 'Kpaye'--a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds.

Population structure and evolution of the Bacillus cereus group.

Evolution of pathogenicity in the Bacillus cereus group.

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

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa.

P304

870-878

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scholarly article

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10.4315/0362-028X-73.5.870

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5

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73

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2010-05-01T00:00:00Z

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20501038

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P921