Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish-based condiment from West Africa

作者：Anihouvi Victor B^*; Kpoclou Euloge Y; Hounhouigan Joseph D

来源：African Journal of Microbiology Research, 2012, 6(22): 4767-4774.

DOI：10.5897/AJMR12.413

• Fish
• starter
• inoculation
• Bacillus licheniformis
• Bacillus subtilis
• Staphylococcus xylosus

Strains of Bacillus subtilis, Bacillus licheniformis and Staphylococcus xylosus previously isolated during the spontaneous fermentation of Lanhouin were tested singly and in combination for their ability to ferment pasteurized fish flesh to produce a new type of Lanhouin, a traditional condiment product. The growth of viable cells during the fermentation was monitored according to standard microbiological methods. Changes in pH, moisture and total volatile nitrogen (TVN) were determined according to Ababouch (1995) and AOAC (1995). The results revealed that both B. subtilis and B. licheniformis used as single or mixed cultures showed similar growth potential with a bacterial load of 8.0 Log (cfu/g) and pH value ranging between 6.8 and 6.9 after 72 h of fermentation. S. xylosus used as single starter culture also showed a good growth potential with however, a higher level of microbial load, 12.5 Log cfu/g and a pH value of 7.2. Lanhouin produced with the mixture culture of B. subtilis, B. licheniformis and S. xylosus gave a sauce with a desirable taste and aroma preferred by 100% of the panellists.

• 出版日期2012-6-14