Studies on bomone: a Ghanain fermented fish

Abstract

A survey was conducted to ascertain common species of fish used in Bomone production and the different processing methods employed in different localities along the coast of Ghana. The chemical and microbiological quality attributes of market samples studied did not show any significant variations. The dominant group of micro-orgamisms isolated from all the samples was Gram positive micrococci. This group accounted for about 72% of the total micro-organisms isolated. Other Gram positive organisms isolated in much smaller numbers were Staphylococcus aureus (1.6%), Bacillus sp. (4.4%) and Staphylococcus sp. (3.2%). The Gram negative rods isolated accounted for 17% of the total number of micr-organisms isolated