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

Victor B. Anihouvi; Euloge Y. Kpoclou; Joseph D. Hounhouigan

doi:10.5897/AJMR12.413

African Journal of
Microbiology Research

Abbreviation: Afr. J. Microbiol. Res.
Language: English
ISSN: 1996-0808
DOI: 10.5897/AJMR
Start Year: 2007
Published Articles: 5242

Full Length Research Paper

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

Victor B. Anihouvi*, Euloge Y. Kpoclou and Joseph D. Hounhouigan

Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou–République du Bénin.
Email: [email protected]

Article Number - E44C5C425199
Vol.6(22), pp. 4767-4774 , June 2012
https://doi.org/10.5897/AJMR12.413

Accepted: 29 March 2012
Published: 14 June 2012

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