Meghalaya Traditional
Knowledge Portal

prewiew

Bacterial Diversity Associated With Tungtap, An Ethnic Traditionally Fermented Fish Product of Meghalaya

Publication Year: 2012

Author(s): Rapsang GF, Joshi SR

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.

Source of Publication: Indian Journal of Traditional Knowledge

Vol/Issue: 11(1),134-138pp.

Country: India

Publisher/Organisation: NISCAIR-CSIR

URL:
https://nopr.niscpr.res.in/bitstream/123456789/13441/1/IJTK%2011%281%29%20134-138.pdf

Theme: | Subtheme: