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

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AuteurDOSSOU YOVO, PIERRE
AuteurJOSSE, ROGER GERARD
AuteurBOKOSSA YAOU, INNOCENT PADONOU
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 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.
DOI10.5897/AJFS11.136
Autre identifiantBECDB-2907
URIhttps://dspace.uac.bj/handle/123456789/2903
Languefr
Fait partie deAfrican Journal of Food Sciences
Sujetfermentation
SujetFish
SujetLactobacillus plantarum
Sujetmaturation
SujetLanhouin
TitreSurvey of the improvement of fish fermentation for lanhouin production in Benin
TypeArticle

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