Keyphrases
Technological Properties
100%
Bacillus Sp
100%
Selected Strains
100%
Ghana
100%
Nutrient Agar
60%
Pathogenic Organisms
40%
Commercial Production
40%
Starter Culture
40%
Substrate Utilization
40%
Spoilage Organisms
40%
Inhibitory Activity
40%
B.cereus
20%
Nutrient Broth
20%
Chloride
20%
Test Strain
20%
Condiments
20%
Northern Ghana
20%
Salmonella Enterica Serovar Typhimurium (S. Typhimurium)
20%
Percent Sodium
20%
Sodium Chloride
20%
Organoleptic Quality
20%
B.subtilis
20%
Culture Development
20%
MacConkey Agar
20%
Soya
20%
Potato Dextrose Agar
20%
Bacillus Amyloliquefaciens
20%
Agricultural and Biological Sciences
Agar
100%
Bacilli
100%
Starter Culture
33%
Pumilus
16%
Kapok
16%
Condiment
16%
Salmonella typhimurium
16%
Cereus
16%
Seeds
16%
Bacillus Amyloliquefaciens
16%
Soybean
16%
Glucose
16%
Table Salt
16%
Food Science
Agar
100%
Technological Property
100%
Starter Culture
33%
Spoilage Organisms
33%
Condiment
16%
B.cereus
16%
Table Salt
16%
Salmonella typhimurium
16%
Organoleptic Quality
16%
Immunology and Microbiology
Nutrient Agar
100%
Kapok
33%
Potato Dextrose Agar
33%
Tryptone
33%