Kouadio Patrick N’zi

Molecular Identification of Bacillus Species during Spontaneous Fermentation of Lima Bean Flour (Phaseolus lunatus)

Kouadio Patrick N’zi, Kouadio Constant Attchelouwa, Kouadio Florent N’guessan & Kablan Tano · Biotechnology Journal International · 2022

Aims: Bacillus species is used as starter culture to improve quality of the fermented product. Thus, the purpose of this study is to identify Bacillus species during the spontaneous fermentation of Phaseolus lunatus with prospective selection as starter cultures. Study Design: Sp...