Open Access
Review
Issue
Cah. Agric.
Volume 28, 2019
Article Number 7
Number of page(s) 12
DOI https://doi.org/10.1051/cagri/2019007
Published online 24 May 2019
  • Ababouch L. 1990. Histamine in fishery products: a review. In: Proceedings of the FAO expert consultation on fish technology in Africa. Côte d’Ivoire: FAO-Fisheries Abidjan, pp. 44–50. [Google Scholar]
  • Abbey LD, Hodari-Okae M, Osei-Yaw A. 1994. Studies on traditional processing and quality of fermented fish “momone”. Accra (Ghana): Food Research Institute, 48 p. [Google Scholar]
  • Achinewhu S, Amadi E, Barimalaa S, Eke J. 2004. Microbiology of naturally fermented fish (Sardinella sp.). J Aquatic Food Product Technol 13: 47–53. [CrossRef] [Google Scholar]
  • Adams M, Cooke R, Twiddy D. 1987. Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates. Int J Food Sci Technol 22: 105–114. [Google Scholar]
  • Agati V, Guyot JP, Morlon-guyot P, Tlamond P, Hounhouigan DJ. 1998. Isolation and characterization of new amylotitic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin. J Appl Microbiol 85: 512–520. [Google Scholar]
  • Ahmed F. 1991. Scombroid (histamine) fish poisoning, Committee on evaluation of the safety of fishery products. Washington, DC: National Academic Press, pp. 93–96. [Google Scholar]
  • Andrade M, Cordoba J, Sanchez B, Casado E, Rodriguez M. 2009. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem 113: 457–463. [Google Scholar]
  • Anihouvi VB, Hounhouigan JD, Ayernor GS. 2005. La production et la commercialisation du Lanhouin, un condiment à base de poisson fermenté du Golfe du Bénin. Cah Agricult 14(3): 323–330. [Google Scholar]
  • Anihouvi VB, Hounhouigan JD, Ayernor GS. 2006. Quality characteristics of Lanhouin: a traditionally processed fermented fish product in the republic of Benin. Afr J Food Agricult Nutr Dev 6(1): 1–15. [Google Scholar]
  • Anihouvi VB, Sakyi-Dawson E, Ayernor GS, Hounhouigan JD. 2007. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production. Int J Food Microbiol 116: 287–291. [CrossRef] [PubMed] [Google Scholar]
  • Anihouvi VB, Kindossi JM, Hounhouigan JD. 2012a. Processing and quality characteristics of some major fermented fish products from Africa: a critical review. Int Res J Biol Sci 1(7): 72–84. [Google Scholar]
  • Anihouvi VB, Kpoclou EY, Hounhouigan JD. 2012b. Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fishbased condiment from West Africa, Afr J Microbiol Res 6: 4767–4774. [Google Scholar]
  • Anihouvi VB, Toudonou HJ, Akissoe NH, Hounhouigan JD. 2012c. Essai de mise au point d’un ferment pour la production artisanale du Lanhouin, un condiment à base de poisson fermenté au Bénin. Bull Recherche Agron Bénin (BRAB) 72; 11 p. [Google Scholar]
  • Anihouvi VB, Kindossi J, Hounhouigan J, Devillers J, Boucher MG, Doucet P. 2015. Guideline for the industry for lanhouin; Projet after, Deliverable 7.1.1.6; Guide technique, 18 p. [Google Scholar]
  • Annan N, Poll L, Sefa-Dedeh S, Plahar W, Jakobsen M. 2003. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough. J Appl Microbiol 94: 462–474. Doi: 10.1046/J.1365-2672.2003.01852. [Google Scholar]
  • Anupam G, Kazufumi O, Toshiaki O. 2009. Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters. Food Sci Technol 75: 481–489. [Google Scholar]
  • Ba H. 2005. Les transformatrices de poissons à Pikine : le groupement économique féminin (GÉF) de Pencum Sénégal à Thiaroye-sur-mer. Cahiers du CRISES. Collection Études de cas d’entreprises d’économie sociale, n° ES0503, 56 p. [Google Scholar]
  • Beddows C. 1985. Fermented fish and fish products. In: Wood B, ed. Microbiology of fermented foods. New York: Elsevier Applied Science Publishers, 2, pp. 44–55. [Google Scholar]
  • Bolumar T, Sanz Y, Flores M, Aristoy MC, Toldra F, Flores J. 2006. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus-sakei. Meat Sci 72: 457–466. [PubMed] [Google Scholar]
  • Boudhrioua N, Djendoubi N, Bellagha S, Kechaou N. 2009. Study of moisture and salt transfers during salting of sardine fillets. J Food Eng 94(1): 83–89. [Google Scholar]
  • Diop MB. 2008. Selection and characterisation of bacterial strains capable of enhancing the process of fish preservation by salting in Senegal, PhD Thesis, Gembloux Agricultural University, 213 p. [Google Scholar]
  • Diop MB, Dauphin R, Tine E, Ngom A, Destain J, Thonart P. 2007. Bacteriocin producers from traditional food products. Biotechnol Agron Soc Environ 11(4): 275–281. [Google Scholar]
  • Diop MB, Dubois-Dauphin R, Destain J, Tine E, Thonart P. 2009a. La conservation du poisson au Sénégal : utilisation d’une souche locale de Lactococcus lactis. Cah Agric 18(4): 337–342. [CrossRef] [Google Scholar]
  • Diop MB, Dubois-Dauphin R, Destain J, Tine E, Thonart P. 2009b. Use of a Nisin-producing Starter Culture of Lactococcus lactis subsp. lactis to improve traditional fish fermentation in Senegal. J Food Prot 72: 1930–1934. [CrossRef] [PubMed] [Google Scholar]
  • Diop MB, Destain J, Tine E, Thonart P. 2010. Les produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation. Base 14(2): 341–350. [Google Scholar]
  • Diop MB, Destain J, Alvarez VB, Konte MA, Thonart P. 2015. Use of nisin-producing starter cultures of Lactococcus lactis subsp. lactis on cereal based-matrix to optimize preservative factors over fish fermentation at 30° C typical to Senegal. J Food Process Technol 6: 432. [Google Scholar]
  • Diop MB, Alvarez VB, Guiro AT, Thonart P. 2016. Efficiency of neutralized antibacterial culture supernatant from bacteriocinogenic lactic acid bacteria supplemented with salt in control of microorganisms present in Senegalese artisanally handled fish by immersion preservative technology during guedj seafood processing at 10° C and 30° C. J Food Microbiol Safety Hyg 1: 10. Doi: 10.4172/2476–2059. [Google Scholar]
  • Dortu C. 2002. Isolement et caractérisation de souches de bactéries lactiques productrices de bactériocines dans les produits halieutiques fermentés au Sénégal, Mémoire de fin d’étude en vue de l’obtention du grade d’Ingénieur Chimiste et des Bio-industries. [Google Scholar]
  • Dossou-Yovo P. 2002. Biochemical justification for the improvement of the traditional methods of production of the lanhouin in Benin. Russia: Thesis submitted to the Krasnodar State Technological University, 129 p. [Google Scholar]
  • Dossou-Yovo P, Josse Roger G, Bokossa I, Palaguina I. 2011. Survey of the improvement of fish fermentation for lanhouin production in Benin. Afr J Food Sci 5(17): 878–883. [Google Scholar]
  • DPM (Direction de la pêche maritime). 2014. Résultats généraux de la pêche maritime sénégalaise. Rapports 2014. Dakar, Sénégal. [Google Scholar]
  • DPM (Direction de la pêche maritime). 2016. Résultats généraux de la pêche maritime sénégalaise. Rapports 2016. Dakar, Sénégal. [Google Scholar]
  • El Sheikha AF, Ray R, Montet D, Panda S, Worawattanamateekul W. 2013. African fermented fish products in scope of risks. Int Food Res J 21(1): 425–432. [Google Scholar]
  • Enquête Cadre UEMOA (Union économique et monétaire Ouest-africaine), 2014. Atlas des pêches artisanales maritimes : projet d’appui aux statistiques des pêches. http://atlas.statpecheemoa.org/. [Google Scholar]
  • Essuman KM. 1992. Le poisson fermenté en Afrique : traitement, commercialisation et consommation. Doc. Tech. Pêches, 329. Rome: FAO, 86 p. [Google Scholar]
  • Eyo A. 1991. Studies on the preparation of fermented fish products from Alestes nurse. In: Proceedings of FAO expert consultation on fish technology in Africa. Ghana: Accra. [Google Scholar]
  • Fall NG, Tounkara LS, Diop MB, Thiaw OT, Thonart P. 2014. Étude socioéconomique et technologique de la production du poisson fermenté et séché (Guedj) au Sénégal. Int J Biol Chem Sci 8(6): 2523–2538. [Google Scholar]
  • Fall NG, Tounkara LS, Diop MB, Thiaw OT, Thonart P. 2017. Chemical characteristics and microbial quality of Guedj a traditional fermented fish from Senegal. Int J Sci 6(6): 48–54. DOI: 10.18483/ijSci.1323. [Google Scholar]
  • FAO (Food Agriculture Organization). 1971. Fermented fish products, fisheries reports n° 100. Rome: FAO, 62 p. [Google Scholar]
  • FAO (Food Agriculture Organization). 2005. L’utilisation de la glace sur les bateaux de pêche artisanale. Documents techniques sur les pêches n° 436. Rome: FAO, 118 p. [Google Scholar]
  • FAO (Food Agriculture Organization). 2014. La situation mondiale des pêches et de l’aquaculture. Possibilités et défis. Rome, 255 p. [Google Scholar]
  • Fatichenti F, Bergere JL, Deiana P, Farris GA. 1983. Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Clostridium butyricum. J Dairy Res 50: 449–457. [CrossRef] [PubMed] [Google Scholar]
  • Fleet GH. 2007. Yeasts in foods and beverages: impact on product quality and safety. Curr Opin Biotech 18: 170–175. [Google Scholar]
  • Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P. 2007. A comparative study of brine saltin gof Atlantic cod (Gadus morhua) and Atlanticsalmon (Salmo salar). J Food Eng 79(1): 261–270. [Google Scholar]
  • Gomna A, Rana K. 2007. Inter-household and intra-household patterns of fish and meat consumption in fishing communities in two states in Nigeria. Br J Nutr 97: 145–152. [CrossRef] [PubMed] [Google Scholar]
  • Gram L. 2003. Fermented fish products microbiology and technology. Retrieved February 13, from http://www.dfu.min.dk/micro/lg.htm. [Google Scholar]
  • Groupe de recherche et d’échanges technologiques (GRET) et Centre technique de coopération agricole et rurale (CTA). 1993. Conserver et transformer le poisson. Guide technique et méthodologique, Collection « Le point sur ». Paris: GRET et Wageningen, CTA. [Google Scholar]
  • Halm M, Osei-Yaw A, Hayford A, Kpodo KA, Amoa-Awua WKA. 2004. Experiences with the use of a starter culture in the fermentation of maize for “kenkey” production in Ghana. World J Microbiol Biotechnol 12(5): 531–536. [Google Scholar]
  • Hanson SW, Knowles MJ, Al-Kasadi AS. 1985. Histamine in Southeast Asia cured fish and changes in histamine levels during salting and drying. FAO Fisheries Report no. 317, Supplement, pp. 386–392. [Google Scholar]
  • Historique météo, 2018. Archives météo pour le monde. http://www.historique-météo.net Afrique (Google). [Google Scholar]
  • Holzapfel WH. 2002. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75: 197–212. [CrossRef] [PubMed] [Google Scholar]
  • Horner WFA. 1997. Preservation of fish by curing (drying, salting and smoking). In: Hall GM ed. Fish processing technology, 2nd ed. London: Blackie Academic & Professional, 32 p. [CrossRef] [Google Scholar]
  • Hounhouigan DJ, Nout MJR, Nago CM, Houben JH, Rombouts FM. 1999. Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an african maize product. Trop Sci 39: 220–226. [Google Scholar]
  • Jay JM, Loessner MJ, Golden DA. 2005. Modern food microbiology. Food Science Text Series. Boston, MA: Springer. [Google Scholar]
  • Jin-Jin J, Qing-Xiao Z, Zhi-Wei Z, Li-Yan Z. 2007. Chemical and sensory changes associated Yu-lu fermentation process − A traditional Chinese fish sauce. Food Chem 104: 1629–1634. [Google Scholar]
  • Kandler O. 1983. Carbohydrate metabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 49(3): 209–224. [CrossRef] [PubMed] [Google Scholar]
  • Kanner J, Harel S, Joffe R. 1991. Lipid peroxidation of muscle food as affected by NaCl. J Agric Food Chem 3: 1017–1024. [Google Scholar]
  • Kerr M, Lawicki P, Aguirre S, Rayner C. 2002. Effect of storage conditions on histamine formation in fresh and canned tuna. Werribee (Australia): State Chemistry Laboratory Department of Human Service, Food Safety Unit, Victorian Government, pp. 5–20. [Google Scholar]
  • Koffi-Nervy R, Ouina TST, Koussemon M, Brou K. 2011. Chemical composition and lactic microflora of adjuevan, a traditional Ivorian fermented fish condiment. Pakistan J Nutr 10(4): 332–337. [CrossRef] [Google Scholar]
  • Koffi-Nevry R, Koussémon M. 2012. Microbiological composition, processing and consumer’s characteristics of Adjuevan, a Traditional Ivorian Fermented Fish. Tropicultura 30(1): 9–14. [Google Scholar]
  • Kopermsub P, Yunchalard S. 2010. Identification of lactic acid bacteria associated with the production of plaasom, a traditional fermented fish product of Thailand. Int J Food Microbiol 138(3): 200–204. [CrossRef] [PubMed] [Google Scholar]
  • Kostinek MS, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CMAP. 2005. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Syst Appl Microbiol 28: 527–540. [CrossRef] [PubMed] [Google Scholar]
  • Kouakou AC, Cisse M, Kossonou E, Brou KD, Marcellin KD, Montet D. 2012a. Identification of yeasts associated with the fermented fish, adjuevan, of Ivory Coast by using the molecular technique of PCR-denaturing gradient gel electrophoresis (DGGE). Afr J Microbiol Res 6(19): 4138–4145. [Google Scholar]
  • Kouakou AC, Kouadio FN, Dadier A, Thomas MKD, Montet D. 2012b. Application of culture dependent methods and culture-independent methods (DGGE analysis) to study Lactic acid bacteria ecology of Ivorian fermented fish Adjuevan. Challenges Modern Technol 3(1): 51–56. [Google Scholar]
  • Kouakou AC, Kouadio FNG, Dadie AT, Montet D, Djè MK. 2013. Production et commercialisation de l’adjuevan, poisson fermenté de Côte d’Ivoire. Cah Agric 22: 559–567. [CrossRef] [Google Scholar]
  • Lo M. 1993. Contribution à l’étude de la qualité microbiologique et chimique des poissons fermentés-séchés artisanaux Sénégalais : « le Guedj et le Tambadiang ». Dakar: Thèse de doctorat, Université Cheick Anta Diop, 87 p. [Google Scholar]
  • Lopandic K, Zelger S, Banszky LK, Eliskases-Lechner F, Prillinger H. 2006. Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiol 23: 341–350. [PubMed] [Google Scholar]
  • Montel MC, Béranger C, Bonnemaire J. 2005. Les fermentations au service des produits de terroir (Broché). Editeur: Inra, Collection « le point sur », 312 p. [Google Scholar]
  • Martin A, Cordoba JJ, Aranda E, Cordoba MG, Asensio MA. 2006. Contribution of a selected fungal population to the volatile compounds on dry-cured ham. Int J Food Microbiol 110: 8–18. [CrossRef] [PubMed] [Google Scholar]
  • Mauguin S, Novel G. 1994. Characterization of lactic acid bacteria isolated from seafood. J Appl Bacteriol 76: 616–625. [Google Scholar]
  • Nandhsha F, Soottawat B, Suttirug P, Wanwisa B. 2009. Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products. J Food Chem 119: 133–140. [Google Scholar]
  • Nayeem MA, Pervi K, Reza MS, Khan MNA, Islam MN, Kamal M. 2010. Marketing System of traditional dried and semi-fermented fish product (cheap shutki) and socio-economic condition of the retailers in local market of Mynensingh region, Bangladesh. Bangladesh Res Publ J 4: 69–75. [Google Scholar]
  • Nerquaye-Tetteh GA, Eyeson KK, Tete-Marmon J. 1978. Studies on momone, a Ghanaian fermented fish product. Ghana J Agricult Sci 11: 21–26. [Google Scholar]
  • Ndiaye O, Diei-Ouadi Y. 2009. De la pirogue à l’étal : équipements améliorés de manutention et de transformation pour la pêche artisanale. Document technique sur les pêches et l’aquaculture. N° 535. Rome: FAO, 65 p. [Google Scholar]
  • Nout R, Joseph D, Tiny Van Boekel B. 2003. Les aliments : transformation, conservation et qualité. Publishers/ CTA 90-5782, pp. 124–129. [Google Scholar]
  • Oguntoyinbo FA. 2007. Identification and functional properties of dominant lactic acid bacteria isolated at different stages of solid state fermentation of cassava during traditional gari production. World J Microbiol Biotechnol 23: 1425–1432. [Google Scholar]
  • Oksuz A, Evrendilek GA, Calis MS, Orezen A. 2008. Production of a dry sausage from African fish culture. J Aquacult Tropics 5: 87–90. [Google Scholar]
  • Olasupo NA, Olukoya DK, Odunfa SA. 1996. Studies on local strains of amylolytic Lactobacillus from Nigerian fermented foods. Narhung 40(S): 44–46. [Google Scholar]
  • Olsen SJ, Mackinon LC, Goulding JS, Bean NH, Slutsker L. 2000. Surveillance for foodborne-desease outbreaks-United States, 1993–1997. Morbidity Weekly report CDC. Surveill Summ 49: 1–62. [Google Scholar]
  • Ostergaard A, Ben Embark PK, Yamprayoon J, Wedell-Neergaard C, Huss HH, Gram L. 1998. Trop Sci 38: 105–112. [Google Scholar]
  • Oyewole OB. 1997. Lactic fermented foods in Africa and their benefits. Food Control 8: 289–297. [Google Scholar]
  • Palludan-Müller C, Madsen M, Sodphanodora P, Gram L, Lange Moller P. 2002. Fermentation and microflora of Plaa-som, a Thai fermented fish product prepared with different salt concentrations. Int J Food Microbiol 73: 61–70. [CrossRef] [PubMed] [Google Scholar]
  • Palludan-Müller C, Madsen M, Sophanodora P, Gram L, Mommer PL. 2002a. Fermentation and microflora of plaa-som, a thai fermented fish product prepared with different salt concentrations. Int J Food Microbiol 73: 61–70. [CrossRef] [PubMed] [Google Scholar]
  • Parkouda C, Nielsen D, Azokpota P, Ouoba L, AmoaAwua W, Thorsen L, et al. 2009. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit Rev Microbiol 35: 139–156. [CrossRef] [PubMed] [Google Scholar]
  • Pearson D. 1976. The chemical analysis of foods 7th ed. Edinburgh London and New York: Churchill Livingstone, pp. 387–497. [Google Scholar]
  • Petrus Purnomo H, Suprayitno E, Hardoko. 2013. Physicochemical characteristics, sensory acceptability and microbial quality of Wadi Betok, a traditional fermented fish from South Kalimantan, Indonesia. Int Food Res J 20(2): 933–939. [Google Scholar]
  • Riebroy S, Benjakul S, Visessanguan W. 2008. Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. LWT-Food Sci Technol 41: 569–580. [CrossRef] [Google Scholar]
  • Saisithi P, Yongmanitchai P, Chimanage P, Wongkhalaung C, Boonyaratanakornkit, Maleehuan S. 1986. Improvement of a Thai traditional fermented fish product: som-fug. Bangkok: Institute of Food Research and Product Development, Kasetsart University, FAO repport 1986. [Google Scholar]
  • Sanni AI, Morlon-guyot J, Guyot JP. 2002. New efficient amylase-producing strains of Lactobacillus plantarum and L.fermentum isolated from different Nigerian traditional fermented foods. Int J Food Microbiol 72: 53–62. [CrossRef] [PubMed] [Google Scholar]
  • Sanni A, Asiedu M, Ayernor G. 2002. Microflora and chemical composition of momoni, a Ghanaian fermented fish condiment. J Food Composition Anal 15: 577–583. [CrossRef] [Google Scholar]
  • Sefa-Dedeh S, Youngs A. 1976. The bacteriological quality of Ghanaian solar salt with reference to its use in fish preservation. Ghana J Sci 16: 7–13. [Google Scholar]
  • Silva C, Da Ponte D, Dapkevicius M. 1998. Storage temperature effect on histamine formation in Big Eye Tuna and Shkipjack. J Food Sci 63: 644–647. [Google Scholar]
  • Smita HP, Ramesh CR, Aly FES, Didier M, Wanchai W. 2011. Fermented and fish products: an overview. Aquacult Microbiol Biotechnol 2: 132–172. [Google Scholar]
  • Tanasupawat S, Namwong S, Kudo T, Itoh T. 2007. Piscibacillus salipiscarius gen, nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand. Int J Syst Evolution Microbiol 57: 1413–1417. [CrossRef] [Google Scholar]
  • Troller JA, Christian JHB. 1978. Water activity and food. New York: Academics Press, pp. 9–11. [Google Scholar]
  • Tsai YH, Lin CY, Chang SC, Chien LT, Lee TM, Wei CI. 2006. Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chem 98: 64–70. [Google Scholar]
  • Vieira-Dalode G, Jespersen JL, Hounhouigan J, Moller PL, Nago CM, Jakobsen M. 2007. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Benin. J Appl Microbiol 103: 342–349. [Google Scholar]
  • Yachai M, Tanasupawat S, Itoh T, Benjakul S, Visessanguan W, Valyasevi R, et al. 2008. From fermented fish (pla-ra) in Thailand. Int J Syst Evolution Microbiol 58: 2136–2140. [CrossRef] [Google Scholar]
  • Yankah W. 1988. Studies on momone: a Ghanaian fermented fish product, in Department of Nutrition and Food Science. Legon: Ed. University of Ghana, 80 p. [Google Scholar]
  • Yao AA, Egounlety M, Kouame LP, Thonart P. 2009. Les bactéries lactiques dans les aliments ou boissons amylacés et fermentés de l’Afrique de l’Ouest : leur utilisation actuelle ; formation continue-article de synthèse. Ann Med Vet 153: 54–65. [Google Scholar]
  • Zaman MZ, Bakar FA, Selamat J, Bakar J. 2010. Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J Food Sci 28(5): 440–449. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.