Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production

International Journal of Food Microbiology

Volumn 116, Issue 2, 2007, Pages 287-291

  Anihouvi, V B ^a   Sakyi Dawson, E ^b   Ayernor, G S ^b   Hounhouigan, J D ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Fermentation; Fish; Identification; Lanhouin; Microbial population

Indexed keywords

ARTICLE; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIUM DETECTION; BACTERIUM ISOLATION; ENTEROBACTERIACEAE; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FISH; LANHOUIN; LIPOLYSIS; MICROCOCCUS LUTEUS; NONHUMAN; PROTEIN DEGRADATION; PSEUDOTOLITHUS; ROOM TEMPERATURE; STAPHYLOCOCCUS; STAPHYLOCOCCUS LENTUS; STAPHYLOCOCCUS XYLOSUS;

ANIMALS; BACILLUS; COLONY COUNT, MICROBIAL; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; HUMANS; MICROCOCCUS; STAPHYLOCOCCUS; TEMPERATURE; TIME FACTORS;

ACHROMOBACTER; ALCALIGENES; BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; MANIHOT ESCULENTA; MICROCOCCUS; MICROCOCCUS LUTEUS; PSEUDOMONAS; PSEUDOTOLITHUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS LENTUS; STAPHYLOCOCCUS XYLOSUS; STREPTOCOCCUS;

EID: 33947608024     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.12.009     Document Type: Article

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