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Article

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.

Journal of food protection - 1 May 2010

Oguntoyinbo Folarin A, Huch Melanie, Cho Gyu-Sung, Schillinger Ulrich, Holzapfel Wilhelm H, Sanni Abiodun I, Franz Charles M A P

Abstract excerpt

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty strains presumptively characterized as Bacillus spp. using the API 50 CHB test were further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by amplified ribosomal DNA restriction analysis (ARDRA) genotyping methods. ARDRA...

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PMID: 20501038
DOI: 10.4315/0362-028x-73.5.870

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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