Microbiology of naturally fermented fish (Sardinella sp.)

Microorganisms involved in the natural fermentation of Sardinella sp. were enumerated and characterized. Total heterotrophic bacterial counts obtained after six days of fermentation were 6.23 × 10 5 cfu/g and 5.65 × 10 5 cfu/g for fish treated with 10 and 15% (w/v) sodium chloride, respectively. Cou...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2004, Vol.13 (1), p.47-53
Main Authors: Achinewhu, S.C, Amadi, E.N, Barimalaa, I.S, Eke, J
Format: Article
Language:English
Subjects:
Bacillus
Bacillus (bacteria)
batch fermentation
fermentation
fermented fish
Microbiology
plate count
Sardinella
Sardinella sp
Staphylococcus
titratable acidity
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Summary:Microorganisms involved in the natural fermentation of Sardinella sp. were enumerated and characterized. Total heterotrophic bacterial counts obtained after six days of fermentation were 6.23 × 10 5 cfu/g and 5.65 × 10 5 cfu/g for fish treated with 10 and 15% (w/v) sodium chloride, respectively. Counts on MacConkey agar increased steadily as fermentation progressed and reached a peak at the sixth day. Staphylococcus and Bacillus species were the predominant organisms isolated from the fermenting fish. The pH of the fermenting fish decreased from 7.3 to 5.4 with a corresponding increase in titratable acidity during the incubation period. Fermented Sardinella sp. could be a suitable protein supplement for seasoning foods and for baby foods.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v13n01_05