Microbiological characterization of the millet-based (Pennisetum glaucum) Ablo and sorghum-based (Sorghum bicolor) Ablo produced in Benin.

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AuteurADOUKONOU, AWO SAGBADJA HUBERT
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2017
ResumeAblo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The methodology adopted was to perform production tests followed by analyses in the laboratory. The results showed that the lactic acid bacteria, yeasts and moulds were the dominant micro flora of the millet- based Ablo and sorghum-based Ablo. Furthermore, analysis showed that the millet-based Ablo and the sorghum-based Ablo doesn’t contain either total coli forms, coli forms thermo tolerant or consequently Escherichia coli.
Autre identifiantBECDB-5686
URIhttps://dspace.uac.bj/handle/123456789/5255
Languefr
Fait partie deInternational Journal of Microbiology and Mycology
SujetAblo
Sujetmicroflora
SujetMillet
SujetSorghum
SujetBénin
TitreMicrobiological characterization of the millet-based (Pennisetum glaucum) Ablo and sorghum-based (Sorghum bicolor) Ablo produced in Benin.
TypeArticle

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