| identification of bacillus species occurring in kantong, an acid fermented seed condiment produced in ghana. | kantong is a condiment produced in ghana by the spontaneous fermentation of kapok tree (ceiba pentandra) seeds with cassava flour as an additive. fermentation is over a 48h period followed by a drying and a kneading process. although lactic acid bacteria (lab) have previously been identified other micro-organisms may also be involved in the fermentation process. in this study we examined the occurrence of aerobic endospore-forming bacteria (aeb) in raw materials, during fermentation and in the f ... | 2014 | 24747716 |