Microflora and chemical composition of Momoni, a Ghanaian fermented fish condiment

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dc.contributor.authorSanni, A.I.
dc.contributor.authorAsiedu, M.
dc.contributor.authorAyernor, G.S.
dc.date.accessioned2019-02-27T12:20:52Z
dc.date.available2019-02-27T12:20:52Z
dc.date.issued2002-10
dc.description.abstractA total of 67 microbial strains were isolated from momoni, a Ghanaian fermented fish condiment obtained from retail outlets. The strains belonged to nine genera of micro-organisms namely Bacillus, Lactobacillus, Pseudomonas, Pediococcus, Staphylococcus, Klebsiella, Debaryomyces, Hansenula and Aspergillus with Bacillus having a predominant occurrence of 37.7%. Average values of 5.8 × 107 - 4.1 × 108 cfu/g were obtained for the microbial count. The chemical constituents of fermented fish condiment were a moisture content of 50%, protein values of 16.8-21.9%, a titratable acidity of 2%, and a pH of above 6.0. The predominant amino acid of the momoni samples was glutamic acid (12.4-14.5%). The high pH and the low level of lactic acid bacteria (103 cfu/g) and the high salt content of momoni (294-310/kg) suggest that the fermentation process of the fish condiment is mediated by the endogenous enzymes of the fish rather than the associated micro-organisms. © 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.otherhttps://doi.org/10.1006/jfca.2002.1063
dc.identifier.otherVolume 15, Issue 5,Pages 577-583
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/28426
dc.language.isoenen_US
dc.publisherJournal of Food Composition and Analysisen_US
dc.subjectCondimenten_US
dc.subjectEndogenous enzymesen_US
dc.subjectFermentationen_US
dc.subjectFishen_US
dc.subjectMomonien_US
dc.titleMicroflora and chemical composition of Momoni, a Ghanaian fermented fish condimenten_US
dc.typeArticleen_US

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