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 5

Microbial counts of the “Téa Lémi” wine.

Parameters (cfu/mL)	Sampling sites
	Zimi-Mogodé	Vitté	Sir	Norms (AFNOR)
Total count	(3.6 ± 1)10^7a	(4.1 ± 1)10^7b	(3.93 ± 0.52)10^7b	<10^6
Yeasts and moulds	nd	nd	nd	<10^5
Total coliforms	(6.75 ± 0.49)10^2a	(10 ± 0.56)10^2b	(9.9 ± 0.84)10^2b	<10^3
Fecal coliforms	nd	nd	nd	<10^2
Total mesophilic spore-forming bacteria	(9.3 ± 0.56)10^7a	(3.55 ± 0.35)10^7b	(1.44 ± 0.63)10^8c	<10^4

The mean values (n = 15 samples) followed by the same letter (a, b, c) were not significantly different () for the same line according to Tukey's test. nd: not detected.