Study of bacteria available in smoked fish prepared from processed condition by indigenous method

Sudakshina Das and Pradyut Saikia

Fish is one of the important sources of animal protein. It has essential nutrients required for supplementing both infants and adults. Fishes are more easily digestible than other animal proteins, so it is usually recommended to patients with digestive disorders for both children and aged people. Fish is highly perishable. It is readily susceptible to chemical and microbial deterioration leading to economic loss, reduction in quality of the fishes and wastage. In the present study three kinds of fishes are selected for isolation and identification of bacteria in smoked type and the fishes are- Puntius, Mystus & Colisa. From the present study it was observed that four strains were found in the smoked fishes. Total ten (10) isolates are from smoked fishes. Out of which five (5) isolates were Staphylococcus sp., one (1) isolates was Escherichia sp, three (3) were Klebsiella sp and 1 Salmonella sp were present. Identification of the isolates was confirmed by various biochemical tests and Gram staining tests. The study concluded that the possibility of biochemical method is more in smoked fishes than raw fishes. The smoked fishes may be contaminated during the period of Drying or smoked or may be contaminated for preservation of drying the fishes for a long time in humid condition in Assam.

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