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Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra seeds into kantong a condiment in northern Ghana with a view to selecting some for starter culture development to aid commercial production of kantong. Bacillus amyloliquefaciens, B. safensi...

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Bibliographic Details
Main Authors: Terlabie, J. L., Madilo, F. K., Ametefe, E. N., Jespersen, L., Glover, R. L. K.
Format: Journal Contribution
Language:English
Published: 2021
Subjects:
Bacillus
Fermented foods
Starter cultures
Ceiba pentandra
Temperature
Bacillus circulans
Bacillus coagulans
Bacillus subtilis
Bacillus licheniformis
Bacillus cereus
Bacillus megaterium
Bacillus thuringiensis
Tissue proliferation
Pathogenic microorganisms
Fermentation
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/18498
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http://agris.upm.edu.my:8080/dspace/handle/0/18498

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