Microbial profile of starter culture fermented fish product 'Ngari' of Manipur


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Authors

  • CH Sarojnalini Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India
  • T Suchitra Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India

Abstract

Bacteria isolated from Ngari (a fermented fish product of Manipur), prepared in large-scale industrial products were
identified. The starter culture isolated from 'Ngari', consisting of 3 species of Bacillus and 3 species of Micrococcus served
as inoculum for the initiation of fermentation at 30 °C in laboratory conditions. Proper fementation was noticed in 40 days
in starter culture inoculated fish whereas in naturally fermented fish, fermentation was noticed after 5 to 6 months. The
results confirmed that bacteria are responsible in the ripening process of 'Ngari'. Total plate count of bacteria reached upto
108 cfu g-1. Coliforms, Escherichia coli and Salmonella were not detected during the fermentation period. Sensory quality
of the products so obtained were comparable with that of commercial 'Ngari'. The spoilage indices such as thiobarbituric
acid (TBA) number and total volatile base nitrogen (TVBN) were within the acceptable limit

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Author Biographies

  • CH Sarojnalini, Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India
    Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India
  • T Suchitra, Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India
    Department of Life Science, Manipur University, Canchipur - 795 003, Manipur, India

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Issue

Vol. 56 No. 2 (2009)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Sarojnalini, C., & Suchitra, T. (2011). Microbial profile of starter culture fermented fish product ’Ngari’ of Manipur. Indian Journal of Fisheries, 56(2), 123-127. https://epubs.icar.org.in/index.php/IJF/article/view/6834