Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment
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Some Properties of Extracellular Protease from Bacillus licheniformis Lbbl-11 Isolated from “iru”, A Traditionally Fermented African Locust Bean Condiment
Thirty-five Bacillus isolates were obtained from traditionally fermented locust bean ( ̈iru ̈) in Akure, South-western part of Nigeria. Twelve of the bacillus isolates were identified as Bacillus licheniformis, twentyone as Bacillus subtilis and two as Bacillus cereus according to physiological and biochemical properties. The B. licheniformis isolates were selected for this study due to scarcity ...
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 2003
ISSN: 1364-5072,1365-2672
DOI: 10.1046/j.1365-2672.2003.02063.x