Changes in Bacterial and Fungal Quality During Storage of Smoked, Esomus danricus of Manipur
Changes in Bacterial and Fungal Quality During Storage of Smoked, Esomus danricus of Manipur
Date
1999
Authors
Lilabati, H
Vishwanath, W
Singh, M Shymkesho
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Total plate counts of bacteria (TPC) and fungi (TFC) gradually decreased with the
decrease of moisture content in smoked Esomus danricus during storage of the fish in
bamboo baskets. The counts increased with the increase of humidity of the environment
and the moisture content of the fish. Coliforms were not detected after 30 days of storage
and Staphylococcus aureus and feacal Streptococci were not detected after 60 days of storage.
£. coli and Salmonella were not detected in the present analysis. Xerophilic fungi, viz.,
Aspergillus candidus, Aspergillus fumigatus, Aspergillus niger, Aspergillus sydowii and Penicillium
chrysogenum were observed during storage of the fish. A. niger and A. candidus were dominant
in April, May and June, whereas Aspergillus flavipes was dominant in July and August.
Growth of fungi was rapid in the rainy season. Smoked E. danricus was in unacceptable
condition after storage for 120 days
Description
Keywords
Esomus danricus, smoked fish, bacteria, fungi, effect of moisture
Citation
Fishery Tech 36(1):36-39