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Identification of
Bacillus
species occurring in Kantong, an acid fermented seed condiment produced in Ghana
Elmer Nayra Kpikpi, Line Thorsen, Richard Glover, Victoria Pearl Dzogbefia,
Lene Jespersen
Food Microbiology, Gut Health, and Fermentation
9
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Bacillus
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Keyphrases
Condiments
100%
Bacillus Species
100%
Ghana
100%
Aerobic
100%
Endospore-forming Bacteria
77%
Fermentation
44%
Cassava Flour
33%
Mesophilic
22%
Gene Sequencing
11%
Lactic Acid Bacteria
11%
Subtilis
11%
M13-PCR
11%
Microorganisms
11%
B.amyloliquefaciens
11%
GyrA Gene
11%
Spontaneous Fermentation
11%
Bacterial Count
11%
Northern Ghana
11%
Fermentation Process
11%
Phenotypic Tests
11%
PCR Typing
11%
Production Site
11%
Genotypic Methods
11%
B.subtilis
11%
Bacillus Safensis
11%
Bacillus Amyloliquefaciens
11%
Bacillus Subtilis (B. subtilis)
11%
16S rRNA Gene
11%
Plantarum
11%
Agricultural and Biological Sciences
Kapok
28%
Kneading
14%
Brevibacillus agri
14%