Survey of the improvement of fish fermentation for lanhouinproduction in Benin

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AuteurDOSSOU YOVO, PIERRE
AuteurJOSSE, ROGER GERARD
AuteurBOKOSSA, INNOCENT Y
AuteurPALAGUINA, IRAIDA
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2011
ResumeThe objective of this study was to control ‘maturation’ process of fish during the fermentation, by using bio-organisms that can give the expected improvement. Starter culture of Lactobacillus plantarumwas used as bio-organism on species of fish such as Pseudotolithus senegalensis and Scomberomorus tritor. The inoculum was serially diluted (10 –1 to 10 –5 ) in sterile Ringer solution. The result of this improved method showed significantly a product witha mild odour compared to odour from lanhouin traditionally obtained by chance fermentation.
Autre identifiantBECDB-911
URIhttps://dspace.uac.bj/handle/123456789/1208
Languefr
Fait partie deAfrican Journal of Food Science
Sujetfermentation
SujetFish
SujetLactobacillus plantarum
Sujetmaturation
SujetLanhouin
TitreSurvey of the improvement of fish fermentation for lanhouinproduction in Benin
TypeArticle

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