A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla)
- 1 June 1983
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 54 (3) , 433-435
- https://doi.org/10.1111/j.1365-2672.1983.tb02639.x
Abstract
Fermentation of oil bean seeds involves a mixture of bacteria in which Bacillus spp. are the predominant and most actively involved organisms. Other bacteria involved are Staphylococcus spp., Micrococcus spp. and Leuconostoc spp., but these do not appear to play any major role in the fermentation.This publication has 3 references indexed in Scilit:
- The proximate chemical composition and the amino acid content of some Nigerian oil seedsJournal of the Science of Food and Agriculture, 1974
- Production and Purification of the Metalloprotease of Bacillus polymyxaApplied Microbiology, 1973
- Production and Purification of the Metalloprotease of Bacillus polymyxaApplied Microbiology, 1973