Abstract

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 ofLanhouin, 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. xylosusused 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.

Key words: Fish, starter, inoculation, Bacillus licheniformis, Bacillus subtilis,Staphylococcus xylosus.