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Title: Bacterial diversity associated with <i>tungtap, </i><span style="mso-bidi-font-style:italic">an ethnic traditionally fermented fish product of Meghalaya </span>
Authors: Rapsang, George F
Joshi, S R
Keywords: : Ethnic tribes of Meghalaya
<span style="font-size:11.0pt;font-family: "Times New Roman","serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: HI" lang="EN-GB">Fermented fish product-<i>tungtap</i></span>
Traditional fermentation
Earthen pots
Lactic acid bacteria
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: Int. Cl.<sup>8</sup>: A23L 1/325, A23L 1/326, C12M, C12N, A23L 3/00, A21, A23
Abstract: Fermentation process for preparing <i>tungtap-</i> 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 <i>(Puntius </i>spp. or<i> Danio</i> spp.) is mixed with fish fats and packed in earthen pots and left for traditional fermentation for a period of six months.<i> </i>Bacterial diversity associated with this fermented fish product contained <i>Lactobacillus </i>sp., <i>Enterococcus faecalis</i>, <i>Enterococcus </i>sp.,<i> Streptococcus </i>sp., <i>Micrococcus </i><span style="mso-bidi-font-style:italic">sp<i>.,</i> <i>Staphylococcus aureus, Staphylococcus saprophyticus</i>,<i> </i>spores forming <i>Bacillus </i>sp,<i> Bacillus subtilis</i>, <i>Bacillus cereus,</i> <i>Bacillus thuringiensis</i><span style="mso-bidi-font-style:italic"> and<i> </i>halophilic bacilli. Yeasts characterized from the samples belong to <i>Candida</i> and <i>Saccharomycopsis</i> species. </span></span>
Description: 134-138
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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