Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Table 2

Microbial flora of P. butyracea butter during storage in different packaging materials (n = 6).

Log germs (CFU/g) enumerated	Storage time (days)	Packaging material				Standards
		Aluminium container	Calabash	Basket	Plastic bag
AMG	0	1.77 ± 0.06^a	1.77 ± 0.06^a	1.77 ± 0.06^a	1.77 ± 0.06^a	4^g
	30	2.59 ± 0.15^c	3.05 ± 0.04^de	3.18 ± 0.08^ef	2.24 ± 0.08^b	4^g
	60	3.06 ± 0.04^de	3.4 ± 0.09^fg	3.52 ± 0.05^g	2.85 ± 0.04^d	4^g
	90	4.23 ± 0.08^h	4.91 ± 0.2^i	6.45 ± 0.13^j	3.22 ± 0.08^ef	4^g
Y and M	0	Abs	Abs	Abs	Abs	1^a
	30	Abs	Abs	Abs	Abs	1^a
	60	Abs	1.55 ± 0.2^b	1.61 ± 0.4^b	Abs	1^a
	90	2.53 ± 0.4^c	2.9 ± 0.2^c	4.67 ± 0.2^d	1.4 ± 0.2^b	1^a
TC and ThC	0	Abs	Abs	Abs	Abs	1.40^a
	30	Abs	Abs	Abs	Abs	1.40^a
	60	Abs	Abs	Abs	Abs	1.40^a
	90	Abs	Abs	Abs	Abs	1.40^a

Mean ± standard deviation; n = number of replication. AMG: aerobic mesophilic germs; Y and M: yeast and mould; TC: total coliform; ThC: thermotolerant coliforms; Abs: absent. Numbers with the same letters are not significantly different at the 5% level.