Microbiological and physico-chemical dynamics during the fermentation of the millet-based (Pennisetum glaucum) Ablo and the sorghum-based (Sorghum bicolor) Ablo in the Republic of Benin

Research Unit in Safety Health Food (URSSA), Laboratory of Microbiology and Food Technology (LA.MI.TA), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Cotonou, Benin Laboratory of Molecular Biology and Formulation of Food, Department of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC), Cotonou, Benin Laboratory of Research on the Humid Zone (LRZH), Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Benin National Institute of agricultural research of Benin (INRAB), Cotonou, Benin