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A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree ( Pentaclethra macrophylla )
Author(s) -
Obeta J.A.N.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02639.x
Subject(s) - fermentation , micrococcus , bacteria , biology , food science , bacillus (shape) , leuconostoc , botany , microbiology and biotechnology , lactobacillus , genetics
Fermentation of oil bean seeds involves a mixture of bacteria in which Bacillus spp. are the predominant and most actively involved organisms. Other bacteria involved are Staphylococcus spp., Micrococcus spp. and Leuconostoc spp., but these do not appear to play any major role in the fermentation.