Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Table 4

Microbiological characteristics of each group.

Cluster	Type 1 (50%)	Type 2 (12%)	Type 3 (38%)
TMAF	6.90 ± 0.06a	7.27 ± 0.10b	7.43 ± 0.02b
Lactic acid bacteria	6.98 ± 0.09a	7.23 ± 0.12ab	7.40 ± 0.03b
Total coliforms	4 ± 0.40a	7.06 ± 0.06b	5.67 ± 0.36a
Thermotolerant coliforms	3.04 ± 0.56a	7.10 ± 0.10b	6.24 ± 0.51b
S. aureus	6.02 ± 0.23a	7.07 ± 0.14a	6.95 ± 0.18a
Yeast	5.67 ± 0.09a	5.58 ± 0.15a	6.30 ± 0.08b
E. coli	1.03 ± 0.43a	2.86 ± 1.30a	3.73 ± 0.61a
Mold	4.09 ± 0.30a	4.89 ± 0.16a	3.99 ± 0.59a

The different letters a, b, and c present on the means of the same line indicate that these means are significantly different (%).