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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 CodeInt. 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.
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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