KERE-KANDO, C. .; GREVE-JOHANSEN, P. .; COMPAORé, C. S. .; SAWADOGO-LINGANI, H. .; OUéDRAOGO, G. A. .; DIAWARA, B. .; THORSEN, L. .; JESPERSEN, L. PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 5, p. 1009–1015, 2021. DOI: 10.15414/jmbfs.2020.9.5.1009-1015. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4525. Acesso em: 8 may. 2024.