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DIVERSITY OF BACILLUS SPECIES AND THEIR ANTIMICROBIAL COMPOUNDS INVOLVED IN ALKALINE-FERMENTATION OF INDIGENOUS FOOD CONDIMENTS USED IN AFRICA. Journal title: International Journal of Advanced Research (IJAR) Authors: Yerobessor Dabire, Marius K. Somda, Jerry Ugwuanyi, Lewis I. Ezeogu, Alfred S. Traore. Subject(s):
