Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Table 2

Flora, norms, culture media, and incubation conditions used for microbiological assays.

Flora	Standards	Culture media	Temperature and time of incubation	References
Total mesophilic aerobic bacteria	ISO 4833:2003	Plate count agar	30°C for 24 to 48 h	[25]
Yeasts and moulds	ISO 21527-2:2008	Sabouraud agar	25°C for 5 days	[26]
Total coliforms	ISO 4832:2006	Eosine methylene blue agar	35°C for 24 h	[27]
Fecal coliforms	ISO 9308-1:2000	Eosine methylene blue agar	44°C for 24 h	[28]
Total mesophilic spore-forming bacteria	SP-VG M008 (3):1998	Bromocresol purple glucose agar	35°C for 48 h	[29]