In this study representative organisms from B. subtilis bacillus cereus group and other bacillus sp.were isolated during fermentation they likely originated from the raw material as these species have been isolated from a variety of animal and plant products bacillus species have been found in cauim from cassava and have been associated with Maari a fermented product from Baobab seed strains of B. subtilis have been used as starter cultures in the controlled fermentation fo Natto and Kinema In studies with Soumbala Ouoba et all showed the ability of some B. subtilis and Bacillus pumilus species to degrade African locust bean oil proteins and carbohydrates as well as to produce a pleasant aroma and antimicrobial substances to fight pathogens