Differentiation and characterization by molecular techniques of Bacillus cereus group isolates from poto poto and dégué, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo

1. Abriouel, H.
2. Omar, N.B.
3. López, R.L.
4. Cañamero, M.M.
5. Ortega, E.
6. Gálvez, A.