Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.
Sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the Eastern Himalayan regions of Nepal and India. A total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. Population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. A total of 189 strains of LAB were isolated from sukako maacha, gnuchi, sidra and sukuti samples, out of which 171 strains were cocci and 15 strains, were heterofermentative lactobacilli. LAB were identified on the basis of phenotypic characters including API system as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus plantarum, Leuconostoc mesenteroides, Enterococcus faecium, Enterococcus faecalis, Pediococcus pentosaceus and Weissella confusa. LAB strains produced a wide spectrum of enzymes. Some strains of LAB showed antagonistic properties against pathogenic strains. None of the strains produced biogenic amines in the method applied. This paper is the first report on the microbial composition, mostly lactic acid bacteria, of traditionally processed fish products of Eastern Himalayas.
Thapa
Namrata
N
Department of Zoology, Sikkim Government College, Gangtok 737102, Sikkim, India.
Pal
Joydeb
J
Tamang
Jyoti Prakash
JP
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D015169:Colony Count, Microbial; D005285:Fermentation; D005396:Fish Products / Q000382:microbiology*; D005516:Food Microbiology; D006801:Humans; D007194:India; D007778:Lactobacillus / Q000145:classification* / Q000201:enzymology / Q000302:isolation & purification*; D009390:Nepal; D010641:Phenotype; D010802:Phylogeny
D001679:Biogenic Amines