Assessment of Probiotic and Technological Properties of Bacillus spp. isolated from Burkinabe Soumbala

Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Clarisse B. Compaoré, Iliassou Mogmenga, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko

Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional Condiment “soumbala”.

Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Iliassou Mogmenga, Abdoulaye K. Traoré, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko.

Molecular screening of bacteriocin- producing Bacillus spp. isolated from soumbala, a fermented food condiment from Parkia biglobosa seeds

Yérobessor Dabiré, Namwin Siourimè Somda, Clarisse S. Compaoré, Iliassou Mogmenga, Marius K. Somda, Aboubakar S. Ouattara, Mamoudou H. Dicko, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Alfred S. Traoré

Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso

Yérobessor Dabiré, Iliassou Mogmenga, Marius K. Somda, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Mamoudou H. Dicko and Alfred S. Traoré

DIVERSITY OF BACILLUS SPECIES AND THEIR ANTIMICROBIAL COMPOUNDS INVOLVED IN ALKALINE-FERMENTATION OF INDIGENOUS FOOD CONDIMENTS USED IN AFRICA

Yérobessor Dabire, Marius K. Somda, Jerry Ugwuany, Lewis I. Ezeogu and Alfred S. Traore.