Isolation, Phenotyping and Antimicrobial Activity of Bacillus spp. from Fermented Zamné, a Fermented Condiment from Senegalia macrostachya Seeds
Anaïs Kady Coulibaly, Henri Sidabéwindin Ouédraogo, Aimée W. D. B. Guissou, Charles Parkouda & Aly Savadogo · Biotechnology Journal International · 2026
Background: Fermented Zamné is a traditional condiment produced from Senegalia macrostachya seeds. Aims: This study aims to isolate and characterise predominant Bacillus-related bacteria from fermented Zamné and to evaluate their antimicrobial activity against selected indicator...
Open access
Research Article
10.9734/bji/2026/v30i5908