Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments

Investigation of the Metabolic Profile and Toxigenic Variability of Fungal Species Occurring in Fermented Foods and Beverage from Nigeria and South Africa Using UPLC-MS/MS

(2019) Ifeoluwa Adekoya et al.   Toxins

Optimal fermentation parameters for processing high quality African locust bean condiments

(2019) Bidossessi Pélagie Agbobatinkpo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa

(2019) Ifeoluwa Adekoya et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

(2019) L. Irène I. Ouoba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of the microbial composition of African fermented foods using amplicon sequencing

(2019) Maria Diaz et al.   Scientific Reports

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

Structure and diversity of bacterial communities in the fermentation of da-jiang

(2018) Pengfei Zhang et al.   ANNALS OF MICROBIOLOGY

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

(2018) Gabriel B. Akanni et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

(2018) Oluwatoyin M. Ademola et al.   LETTERS IN APPLIED MICROBIOLOGY

Rapid screening of starter cultures for maari based on antifungal properties

(2018) Donatien Kaboré et al.   MICROBIOLOGICAL RESEARCH

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria

(2017) Bamidele S. Adedeji et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriocins of lactic acid bacteria: extending the family

(2016) Patricia Alvarez-Sieiro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment

(2016) Obinna Ezeokoli et al.   FOOD SCIENCE AND BIOTECHNOLOGY

PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment

(2016) Obinna T. Ezeokoli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Novel Umami Ingredients: Umami Peptides and Their Taste

(2016) Yin Zhang et al.   JOURNAL OF FOOD SCIENCE

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

(2016) Woo Yong Jung et al.   Frontiers in Microbiology

New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry

(2016) Laura M. Coughlan et al.   Frontiers in Microbiology

Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria

(2016) FOLARIN A. OGUNTOYINBO et al.   JOURNAL OF FOOD PROTECTION

List of new names and new combinations previously effectively, but not validly, published

(2015) Aharon Oren et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Determining the safety of microbial cultures for consumption by humans and animals

(2015) Michael W. Pariza et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Genome Subtyping of AutochthonousBacillusSpecies Isolated fromIru, a FermentedParkiabiglobosaSeed

(2014) Gbenga Adedeji Adewumi et al.   FOOD BIOTECHNOLOGY

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

(2014) Wisdom Kofi Amoa-Awua et al.   FOOD CONTROL

Safety Challenges Associated with Traditional Foods of West Africa

(2014) Folarin Anthony Oguntoyinbo   FOOD REVIEWS INTERNATIONAL

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

(2013) Pélagie B. Agbobatinkpo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent

(2013) Donatien Kaboré et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba

(2013) I. Ahaotu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

(2013) Clarisse S. Compaoré et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacillus amyloliquefaciensssp.plantarumstrains as potential protective starter cultures for the production ofBikalga, an alkaline fermented food

(2013) C.S. Compaoré et al.   JOURNAL OF APPLIED MICROBIOLOGY

Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds

(2013) Gbenga A. Adewumi et al.   Frontiers in Microbiology

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

(2013) Chimezie Okorie et al.   SpringerPlus

Quorum Sensing in the Context of Food Microbiology

(2012) Panagiotis N. Skandamis et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

(2012) Young-Do Nam et al.   FOOD CONTROL

Production and Antimicrobial Activity of 3-Hydroxypropionaldehyde from Bacillus subtilis Strain CU12

(2012) C. Wise et al.   JOURNAL OF CHEMICAL ECOLOGY

New Developments and Applications of Bacteriocins and Peptides in Foods

(2012) S. Mills et al.   Annual Review of Food Science and Technology

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

(2011) Chadare   AFRICAN JOURNAL OF BIOTECHNOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Indigenous Perception and Characterization ofYanyankuandIkpiru: Two Functional Additives for the Fermentation of African Locust Bean

(2011) Pélagie B. Agbobatinkpo et al.   ECOLOGY OF FOOD AND NUTRITION

Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans

(2011) Line Thorsen et al.   FOOD MICROBIOLOGY

Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

(2011) A. Savadogo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari

(2011) Donatien Kaboré et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance

(2011) Kumaraswamy Jeyaram et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

(2011) Yi-Seul Kim et al.   JOURNAL OF MICROBIOLOGY

Non-peptide Metabolites from the GenusBacillus

(2011) Ahlem Hamdache et al.   JOURNAL OF NATURAL PRODUCTS

Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses

(2010) Klaus Gori et al.   INTERNATIONAL DAIRY JOURNAL

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

(2010) Line Thorsen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microorganisms associated with Maari, a Baobab seed fermented product

(2010) Charles Parkouda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

(2009) Charles Parkouda et al.   CRITICAL REVIEWS IN MICROBIOLOGY

AI-2 signalling is induced by acidic shock in probiotic strains of Lactobacillus spp.

(2009) Saloomeh Moslehi-Jenabian et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

(2009) L.I.I. Ouoba et al.   JOURNAL OF APPLIED MICROBIOLOGY

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

(2009) Paulin Azokpota et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli

(2009) Raffaella Di Cagno et al.   RESEARCH IN MICROBIOLOGY

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

(2008) Labia Irene I. Ouoba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa

(2008) Jomkhwan Meerak et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Bacillus lipopeptides: versatile weapons for plant disease biocontrol

(2008) Marc Ongena et al.   TRENDS IN MICROBIOLOGY

Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria

(2007) A.O. Obadina et al.   FOOD CONTROL