| identification and safety evaluation of bacillus species occurring in high numbers during spontaneous fermentations to produce gergoush, a traditional sudanese bread snack. | gergoush is a naturally fermented sudanese bread snack produced in three fermentation steps (primary starter, adapted starter and final dough), followed by three baking steps for a half to one hour at above 200 °c. this study examines the microbiota of two sets of fermentations performed at a traditional production site in khartoum, sudan in 2006 and 2009, respectively. in 2006 four different milk/legume based primary starters (faba bean, chick pea, lentil and white bean) were sampled in order t ... | 2011 | 21429611 |