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Microbiological and physico-chemical dynamics during the fermentation

Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to follow microbiological and physicochemical changes during the fermentation of the milletu2019s dough and sorghumu2019s dough for the production of two new types of Ablo. The methodology adopted consisted in performing productionu2019s essay followed by analyses in the laboratory. The dominant micro flora of the fermentation of millet-based Ablo and sorghum-based Ablo was constituted of lactic bacteria and yeasts and moulds.

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Microbiological and physico-chemical dynamics during the fermentation

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