Differentiation and Characterization by Molecular Techniques of Bacillus cereus Group Isolates from Poto Poto and Dégué, Two Traditional Cereal-Based Fermented Foods of Burkina Faso and Republic of Congo

Author： Abriouel Hikmate   Omar Nabil Ben   López Rosario Lucas   Cañamero Magdalena Martínez   Ortega Elena   Gálvez Antonio  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.70, Iss.5, 2007-05, pp. : 1165-1173

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