Biodiversity of aerobic Endospore-Forming Bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

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dc.contributor.authorAGBOBATINKPO, BIDOSSESSI PÉLAGIE
dc.contributor.authorThorsen, Line
dc.contributor.authorNielsen, Dennis
dc.contributor.authorAZOKPOTA, PAULIN
dc.contributor.authorAKISSOE, H. NOËL
dc.contributor.authorHOUNHOUIGAN, DJIDJOHO JOSEPH
dc.contributor.authorJAKOBSEN, Mogens
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2013
dc.identifier.otherBECDB-747
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/1079
dc.language.isofr
dc.relation.ispartofInternational Journal of Food Microbiology
dc.subjectBacillus
dc.subjectYanyanku
dc.subjectIkpiru
dc.subjectHibiscus sabdariffa
dc.subjectfermentation
dc.subjectB. cereus enterotoxin
dc.subjectCereulide
dc.titleBiodiversity of aerobic Endospore-Forming Bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin
dc.typeArticle

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