Studies on Bomone, a Ghanaian fermented fish product
1978
Nerquaye-Tetteh, G., Food Research Institute. P.O. Box M.20. Accra. Ghana | Eyeson, K.K., Food Research Institute. P.O. Box M.20. Accra. Ghana | Tete-Marmon, J., Food Research Institute. P.O. Box M.20. Accra. Ghana
A survey was conducted to ascertain common species of fish used in Bomone production and the different processing methods employed in different localities along the coast of Ghana. The chemical and microbiological quality attributes of market samples studied did not show any significant variations. The dominant group of micro-organisms isolated from all the samples was Gram-positive micrococci. This group accounted for about 72 per cent of the total microorganisms isolated. Other Gram-positive organisms isolated in much smaller numbers were Staphylococcus aureus (1.6 per cent). Bacillus sp. (4.4 per cent) and Staphylococcus sp. (3.2 per cent). The Gram -negative rods isolated accounted for 17 per cent of the total number of micro-organisms isolated.
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