Microbiological Quality of "Soumbala", an African Locust Bean (Parkia biglobosa) Condiment Sold in the Markets of Abidjan, Côte d’Ivoire
Kambire Ollo, Boli Zamblé Bi Irié Abel, Yao Konan Mathurin, Ahipo Diane Marcelle Pascale & Koffi-Nevry Rose · Journal of Advances in Microbiology · 2020
Aims: Produced in an artisanal way from the fermentation of the seeds of Parkia biglobosa, “Soumbala”, is a condiment very appreciated in several African countries including Côte d'Ivoire. This study was conducted to assess the microbiological quality and fungal profile of this...
Open access
Research Article
10.9734/jamb/2020/v20i1030291