Bacillus cereus is a pathogenic bacterium recognized for triggering foodborne illnesses, particularly through its enterotoxins, which are linked to various gastroenteritis outbreaks. This study explores the relationship between mutations in the hblA gene, which encodes for the ha...
Open access
Research Article10.9734/jamb/2025/v25i6947
Christian Aimé Kayath, Saturnin Nicaise Mokemiabeka, Duchel Jeanedvi Kinouani Kinavouidi & Etienne Nguimbi·Journal of Advances in Microbiology·2025
Biosurfactants are molecules with surfactant properties. These molecules, well known in bacteria of the genus P. aeruginosa, B. subtilis, and B. licheniformis, have been widely studied and used in soil decontamination. All previous research on biosurfactants has focused on biorem...
Open access
Research Article10.9734/jamb/2025/v25i6944
Christian Aimé Kayath, Saturnin Nicaise Mokemiabeka, Nicole Prisca Makaya Dangui Nieko, Alain Brice Vouidibio Mbozo, Etienne Nguimbi, Simon Kéléké, Simon Charles Kobawila & Delphin Louembé·Journal of Advances in Microbiology·2024
Approximately 61 reports on traditional fermented food (TFF) were published in the Republic of Congo between 1986 and 2024. Research on fermented foods has experienced many delays but has seen significant growth. Several studies related to TFFs have been conducted on bacterial id...
Open access
Research Article10.9734/jamb/2024/v24i12884
Bacillus cereus is commonly associated with foodborne illnesses but also plays a significant role in food and beverage fermentations. Mutations in the non-hemolytic enterotoxin (Nhe) genes, which encode the NheA, NheB, and NheC components, can have significant functional conseque...
Open access
Research Article10.9734/jamb/2025/v25i121029