Sanni, A.I.Asiedu, M.Ayernor, G.S.2019-02-272019-02-272002-10https://doi.org/10.1006/jfca.2002.1063Volume 15, Issue 5,Pages 577-583http://ugspace.ug.edu.gh/handle/123456789/28426A 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.enCondimentEndogenous enzymesFermentationFishMomoniArticle