African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Full Length Research Paper

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

Dossou-Yovo Pierre1*, Josse Gérard Roger2, Bokossa Innocent3 and Palaguina Iraïda4
1Laboratoire de Recherche en traitement et conservation des Produits Halieutiques (LAREPROH) Université d’Abomey-Calavi (UAC), Bénin. 2Laboratoire d’Analyses Physico-chimiques des Milieux Aquatiques (LAPMIA)/UAC, Bénin 3Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA)/UAC, Bénin. 4Astrakhan State Technical University of Russia, Astrakhan, Russian.  
Email: [email protected]

  •  Accepted: 09 December 2011
  •  Published: 30 December 2011

Abstract

The 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 lanhouintraditionally obtained by chance fermentation.

Key words: Fermentation, fish, Lactobacillus plantarum, maturation, lanhouin.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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