Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called “soudamouka” was investigated. C...
Open access
Research Article10.9734/jabb/2020/v23i330148
The objective of the study was to evaluate in vitro inhibitory effect of methanolic and methanolic-aqueous mixture extracts of Plectranthus neochilus Schltr (P. neochilus) and Bauhinia rufescens Lam (B. rufescens) on the growth of Escherichia coli 25922 and Proteus mirabilis. A p...
Open access
Research Article10.9734/jamb/2020/v20i730259
“Lakh vzla” is one of the most interesting food flavour enhancer used for notabilities amongst Mafa people from Northern Cameroon. With the aims at valorizing this African food enhancer, we studied artisanal processing production and investigated the principal microbiological act...
Open access
Research Article10.9734/JABB/2015/16158