Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”

Evaluation of the probiotic attributes of Bacillus strains isolated from traditional fermented African locust bean seeds (Parkia biglobosa), “daddawa”

(2020) Tochukwu Nwamaka Nwagu et al.   ANNALS OF MICROBIOLOGY

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

(2020) Kridsada Unban et al.   Foods

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

(2020) James Owusu-Kwarteng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

(2020) S. Compaoré Clarisse et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

(2018) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies

(2017)   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

(2017) Sangki Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safety assessment of Bacillus subtilis CU1 for use as a probiotic in humans

(2017) Marie Lefevre et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Secretome of Intestinal Bacilli: A Natural Guard against Pathologies

(2017) Olga N. Ilinskaya et al.   Frontiers in Microbiology

Characterization of Bacillus spp. From the Gastrointestinal Tract of Labeo rohita—Towards to Identify Novel Probiotics Against Fish Pathogens

(2014) Bency Thankappan et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Antibiotic resistance among commercially available probiotics

(2014) Poonam Sharma et al.   FOOD RESEARCH INTERNATIONAL

African fermented foods and probiotics

(2014) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular signatures for Bacillus species: demarcation of the Bacillus subtilis and Bacillus cereus clades in molecular terms and proposal to limit the placement of new species into the genus Bacillus

(2013) V. Bhandari et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

(2012) David B. Adimpong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of the Probiotic Potential of Bacillus polyfermenticus CJ6 Isolated from Meju, a Korean Soybean Fermentation Starter

(2012) Ji Hye Jung   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Bacillus probiotics

(2010) Simon M. Cutting   FOOD 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

Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand

(2009) P. Sumpavapol et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Identification of Candida Species Isolated from Bovine Mastitic Milk and Their In Vitro Hemolytic Activity in Western Turkey

(2009) Esra Şeker   MYCOPATHOLOGIA

Phylogeny in Aid of the Present and Novel Microbial Lineages: Diversity in Bacillus

(2009) Shalini Porwal et al.   PLoS One