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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya |
| Authors: | Rapsang, George F
Joshi, S R |
| Keywords: | : Ethnic tribes of Meghalaya
Fermented fish product-tungtap
Traditional fermentation
Earthen pots
Lactic acid bacteria |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A23L 1/325, A23L 1/326, C12M, C12N, A23L 3/00, A21, A23 |
| Abstract: | Fermentation process for preparing tungtap-
a traditionally fermented fish product consumed by the ethnic tribes of
Meghalaya, is carried out at room temperature for a period of 3-6 months under
slightly acidic condition and the end product is consumed along with regular
meals. Pre-salted fish (Puntius spp. or Danio spp.) is mixed with
fish fats and packed in earthen pots and left for traditional fermentation for
a period of six months. Bacterial diversity associated with this
fermented fish product contained Lactobacillus sp., Enterococcus
faecalis, Enterococcus sp., Streptococcus sp., Micrococcus
sp., Staphylococcus
aureus, Staphylococcus saprophyticus, spores forming Bacillus sp,
Bacillus subtilis, Bacillus cereus, Bacillus thuringiensis and halophilic bacilli.
Yeasts characterized from the samples belong to Candida and Saccharomycopsis
species.
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| Page(s): | 134-138 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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