Identification and Enzymatic Potential of Bacillus Species Isolated from Traditional Cassava Starters: Potential for Attiéké Production
Charlotte Ehon, Micael Bedikou, Souleymane Soumahoro & Sébastien Niamké · Biotechnology Journal International · 2016
Aims: Microbial enzymatic activities are important in cassava dough fermentation for attiéké production. The objective of this study was to describe the molecular identification and the amylolytic, pectinolytic and cellulolytic enzymes potential of four (4) Bacillus species invol...
Open access
Research Article
10.9734/BJI/2017/29688