Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish (<i>Pseudotolithus</i> Sp)

This study aims to improve Lanhouin production using marinade and mixed starter cultures of Lactobacillus plantarum Staphylococcus xylosus as bio-preservation agents. The microbial the physico-chemical properties fish products obtained were characterized according standard methods. Both combined strains developed an excellent ability ferment flesh. samples inoculated with had low pH value (4.7) high level lactic acid bacteria (LAB) (6.2 Log CFU/g) coagulase negative (CNS) (5.4 than control samples. After 90 days storage, ratio total viable count (TVC) LAB in final dried was equal 100, recommended by “Federation Trade Distribution Companies” (FCD). Moreover, no pathogens detected analyzed samples, yeast molds counts less 1 CFU/g.