Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India

Ngari, hentak and tungtap are traditional fermented fish products of North-East India. Eighteen samples of ngari, hentak and tungtap were collected and were analysed for microbial load. Lactic acid bacteria, endospore-forming rods, yeasts and aerobic mesophilic counts ranged from 4.0 to 7.2, 3.3-4.6...

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Veröffentlicht in:	World journal of microbiology & biotechnology 2004, Vol.20 (6), p.599-607
Hauptverfasser:	THAPA, Namrata, PAL, Joydeb, JYOTI PRAKASH TAMANG
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines Bacillus cereus Bacillus pumilus Bacillus subtilis Bacteria Biological and medical sciences Biotechnology Candida Contaminants Enterobacteriaceae Enterococcus faecium Fermentation Fishery products Fundamental and applied biological sciences. Psychology Lactobacillus amylophilus Lactobacillus plantarum Lactococcus lactis Microbiology Micrococcus Species diversity Staphylococcus aureus Yeasts
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Beschreibung
Zusammenfassung:	Ngari, hentak and tungtap are traditional fermented fish products of North-East India. Eighteen samples of ngari, hentak and tungtap were collected and were analysed for microbial load. Lactic acid bacteria, endospore-forming rods, yeasts and aerobic mesophilic counts ranged from 4.0 to 7.2, 3.3-4.6,
ISSN:	0959-3993 1573-0972
DOI:	10.1023/B:WIBI.0000043171.91027.7e