Aim: Starchy products are very important in the fight against food insecurity in developing countries, where they are widely consumed. This study is aimed to assess the impact of cooking and storage methods on the spoilage of some cooked starchy products by spore-forming bacteria...
Open access
Research Article10.9734/jamb/2023/v23i3710
Aims: evaluate the effect of the nutrient content of the medium on the sporulation percentage and the efficiency of ethanolic activation on the outgrowth of Bacillus spp. Place and Duration: Department of Microbiology of the University of Yaoundé I between june 2020 and September...
Open access
Research Article10.9734/jamb/2022/v22i12697
Aims: This work aims to determine the ideal conditions for ethanol activation of spores during their enumeration and compare to thermal activation which is the reference method. Place and duration: Department of Microbiology of the University of Yaoundé I between May2016 and June...
Open access
Research Article10.9734/jamb/2019/v15i230086
Aims: In this study the effect of sporulation conditions, namely pH, CaCl2 concentration and the type of spore activation was assessed on the population outgrowth kinetics parameters and time to individual spore outgrowth distribution of Bacillus subtilis and Bacillus cereus spor...
Open access
Research Article10.9734/MRJI/2017/30621