3 research outputs found
Technologically relevant <i>Bacillusspecies</i> and microbial safety of West African traditional alkaline fermented seed condiments
Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment
Diversity of plant-based food products involving alkaline fermentation
One of the hallmarks of alkaline fermentation is the rich diversity of products. e broad range of alkaline-fermented foods (AFFs) attributes to the variety of substrates used and the metabolic activities of the microorganisms involved in various fermentation processes. e knowledge of microbial diversity in AFFs will help in establishing their genetic resources and preparing knowledge databases.</p