Publications Scientifiques

[ Article ] Conservation tests of Kluiklui from Agonlin district in Republic of Benin: Study of the Microbiological stability

Date de soumission: 14-02-2018
Année de Publication: 2015
Document type : Article
Discipline(s) :
Titre Conservation tests of Kluiklui from Agonlin district in Republic of Benin: Study of the Microbiological stability
Auteurs GARBA Kamal [1], ADEOTI ADEOLA ZOURI-KIFOULI [2], OHIN Brice [3], BABA-MOUSSA LAMINE SAÏD [4], Soumanou M. Mohamed [5], TOUKOUROU FATIOU [6],
Journal: International Journal of Current Microbiology and Applied Sciences
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 4
Resume The sanitary quality and the effect of the packaging on the preservation of kluiklui were determined during 4 months of preservation under different storage conditions. Samples were collected from saleswomen in the markets and directly from transformers after frying in the sterile plastic bags. Microbial analyses concerning determination of total aerobic mesophilic flora, coliforms flora, Staphylococcus flora, yeast and molds were determined every week up to four months. The results showed that The microbial flora level in the saleswomen sample were respectively 4,8.10 Peanut (Arachis hypogea), or groundnut belongs to the family of Fabaceae native from South and Central America (Dillehay and Tom, 2007). It is a leguminous plant 3 ±14 cfu/g; 4,9.10 ±83 cfu/g; 5,1.10 2 ±74 cfu/g; 5,3.10 2 ±25 cfu/g for TAMF, CT, YM and Staphylococcus sp. All microbial flora were absent in transformers samples except the TAMF which was 1.7 10 1 ±4 cfu/g. Only anaerobic flora was absent in both samples. Saleswomen samples presented a high level of contamination. Storage conditions revealed that the packaging in plastic bag is better and the temperature of 4°C represents a good condition of preservation. A period of 9 weeks appears to be the maximum for a good preservation. The results indicated that good hygienic practices during processing of kluiklui, an airtight blister and a temperature of 4°C could contribute highly to a good sanitary quality of the product after frying for long duration of preservation.
Mots clés Kluiklui, Preservation, Sanitary quality, Packing, Agonlin, Benin
Pages 755 - 764

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