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

BACKGROUND: 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 health-promoting properties. METHODS: The present study aimed to evaluate six...

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Detalles Bibliográficos
Autores principales: Dabiré, Yérobessor, Somda, Namwin Siourimè, Somda, Marius K., Compaoré, Clarisse B., Mogmenga, Iliassou, Ezeogu, Lewis I., Traoré, Alfred S., Ugwuanyi, Jerry O., Dicko, Mamoudou H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523936/
https://www.ncbi.nlm.nih.gov/pubmed/36175837
http://dx.doi.org/10.1186/s12866-022-02642-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523936/
https://www.ncbi.nlm.nih.gov/pubmed/36175837
http://dx.doi.org/10.1186/s12866-022-02642-7

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