Survey of the improvement of fish fermentation for lanhouin production in Benin

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dc.contributor.authorDOSSOU-YOVO, PIERRE
dc.contributor.authorJOSSE, Roger Gérard
dc.contributor.authorBOKOSSA YAOU, Innocent Padonou
dc.contributor.authorPalaguina, Iraïda
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2011
dc.description.abstractThe 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 plantarum was 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 with a mild odour compared to odour from lanhouin traditionally obtained by chance fermentation.
dc.identifier.doi10.5897/AJFS11.136
dc.identifier.otherBECDB-2907
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/2903
dc.language.isofr
dc.relation.ispartofAfrican Journal of Food Sciences
dc.subjectFermentation
dc.subjectfish
dc.subjectLactobacillus plantarum
dc.subjectmaturation
dc.subjectlanhouin.
dc.titleSurvey of the improvement of fish fermentation for lanhouin production in Benin
dc.typeArticle

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