Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala.
Yérobessor DabiréNamwin Siourimè SomdaMarius K SomdaClarisse B CompaoréIliassou MogmengaLewis I EzeoguAlfred S TraoréJerry O UgwuanyiMamoudou H DickoPublished in: BMC microbiology (2022)
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.