Identification of Bacillus species from ‘iru’, a fermented African locust bean product
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Basic Microbiology
- Vol. 26 (2), 101-108
- https://doi.org/10.1002/jobm.3620260212
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentationInternational Journal of Food Science & Technology, 1985
- Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparationJournal of Plant Foods, 1981
- Characterization of Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, and Bacillus amyloliquefaciens by Pyrolysis Gas-Liquid Chromatography, Deoxyribonucleic Acid-Deoxyribonucleic Acid Hybridization, Biochemical Tests, and API SystemsInternational Journal of Systematic and Evolutionary Microbiology, 1980
- African locust bean (parkia species) and its west african fermented food product, dawadawaEcology of Food and Nutrition, 1980
- Identification ofBacillus subtilisfrom Sausage Products and SpicesJournal of Applied Bacteriology, 1975
- Identification of Bacillus subtilis NRRL B-3275 as a Strain of Bacillus pumilusJournal of Bacteriology, 1969
- The intensification of the Voges‐Proskauer reaction by the addition of α‐naphtholThe Journal of Pathology and Bacteriology, 1936