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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Tuesday 25 September 2018

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Microflora and Processing method of adjuevan, an Ivorian fermented fish condiment


Volume 2, Issue 2, June 2014, Pages 190–197

 Microflora and Processing method of adjuevan, an Ivorian fermented fish condiment

Koffi-Nevry Rose, Alloue-Boraud W.A. Mireille, Koussemon Marina, and Pehuke Jean Gabin

Original language: English

Received 25 April 2014

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


This study was designed to describe the processing of a traditionally fermented fish named Adjuevan in Côte d'Ivoire. We studied the processing techniques, the percentage of salt used and the microflora composition of the Adjuevan prepared from Chloroscombrus chrysurus. The fermentation process is done in 4 or 7 steps respectively according to the size of fish: gutting, carving, washing, prefermentation, salting, fermentation and drying. Adjuevan is obtained with an average of 35.09% marine salt. A total of 72 samples of adjuevan were analysed. The Mean values of pH were 5.38 ± 0.27. The microbial load of adjuevan samples revealed a range of 2.1 105-2.8 105 cfu/g for the total count. The predominant microorganisms were lactic acid bacteria (1.3 103-1.2 104 cfu/g) followed by Bacillus (4.7 102- 3.3 103 cfu/g), with a frequency of isolation of 100%. Pseudomonas and E. coli were not detected in the adjuevan samples analysed but Staphylococcus was isolated with a prevalence of 60.65%. These contaminations can represent a risk for the consumers and also for the public health. It comes out that adjuevan is found not to be safe microbiologically.

Author Keywords: Adjuevan, fish, fermentation process, salt, microorganisms.


How to Cite this Article


Koffi-Nevry Rose, Alloue-Boraud W.A. Mireille, Koussemon Marina, and Pehuke Jean Gabin, “Microflora and Processing method of adjuevan, an Ivorian fermented fish condiment,” International Journal of Innovation and Scientific Research, vol. 2, no. 2, pp. 190–197, June 2014.