Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala

202235 citationsJournal Articlegold Open Access

Authors

Yérobessor Dabiré · Université Joseph Ki-Zerbo

Namwin Siourimè Somda · Institut de Recherche en Sciences Appliquées et Technologies

Marius K. Somda · Université Joseph Ki-Zerbo

Clarisse B. Compaoré · Institut de Recherche en Sciences Appliquées et Technologies

Iliassou Mogmenga · Université Joseph Ki-Zerbo

Lewis I. Ezeogu · University of Nigeria

Alfred S. Traoré

Abstract

Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.

Topics & Keywords

Probiotics and Fermented Foods Biopolymer Synthesis and Applications Protein Hydrolysis and Bioactive Peptides

Publication Details

Published in: BMC Microbiology

Volume 22, Issue 1, pp. 228-228

DOI: 10.1186/s12866-022-02642-7

Field-Weighted Citation Impact: 4.75

Command Palette

Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala

Authors

Abstract

Topics & Keywords

Publication Details