Bacillus spp.

Use of Selected Bacillus spp. Strains for Directed Fermentation of Hibiscus sabdariffa Seeds into Mbuja

Bouba Adji Mohammadou, Carl Moses Mbofung, Jérôme Mounier & Emmanuel Coton · Asian Food Science Journal · 2018

This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...

Open access Research Article 10.9734/AFSJ/2018/41317

In vivo Evaluation of Hypolipidemic Potentials of Bacillus Species Isolated from Fermented Locust Bean (Parkia fillicoides Welw) Seeds (Iru)

B. I. Aderiye & O. M. David · Microbiology Research Journal International · 2013

Aim: Iru is a popular West Africa fermented soup condiment which is also consumed without cooking as snack. This product is mainly fermented by Bacillus species. The hypolipidemic activities of Bacillus spp. isolated from iru have not been documented hence the aim of this study....

Open access Research Article 10.9734/BMRJ/2013/5026