Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish (Pseudotolithus Sp)

ABSTRACT

This study aims to improve Lanhouin production using marinade and mixed starter cultures of Lactobacillus plantarum and Staphylococcus xylosus as bio-preservation agents. The microbial and the physico-chemical properties of fish products obtained were characterized according to standard methods. Both combined strains developed an excellent ability to ferment fish flesh. The samples inoculated with the starter cultures had low pH value (4.7) and high level of lactic acid bacteria (LAB) (6.2 Log CFU/g) and coagulase negative Staphylococcus (CNS) (5.4 Log CFU/g) than the control samples. After 90 days of storage, the ratio of total viable count (TVC) and LAB count in the final dried products was equal to 100, as recommended by the “Federation of Trade and Distribution Companies” (FCD). Moreover, no pathogens were detected in the analyzed samples, and yeast and molds counts were less than 1 Log CFU/g.

KEYWORDS:

• Fish
• marinating
• fermentation
• Lactobacillus plantarum
• Staphylococcus xylosus
• flavoring agent

Acknowledgments

This publication is an output from a research project funded by the European Union (FP7 245 – 025) called African Food Revisited by Research (AFTER - http://www.after-fp7.eu/). The authors are grateful to project AFTER.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the European Union (FP7 245 – 025) called African Food Revisited by Research (AFTER - http://www.after-fp7.eu/) funded the research project.