Bacterial population from plant-based traditionally processed foods of Tripura, India
DOI:
https://doi.org/10.14719/tcb.7918Keywords:
bacterial characterization, log CFU, fermented food, traditional knowledgeAbstract
This present study was aimed at processing four ethnic vegetable foods in laboratory condition and enumeration of bacterial population dynamics in terms of CFU/g counts along with characterization of bacterial isolates. CFU/g was enumerated daywise from these foods. The isolated bacteria were characterized biochemically and with nucleotide analysis. The study includes two fermented foods namely melye amiley and midukeye, muya rukjak as boiled bamboo shoot and one sun dried vegetable, mulai kwran. The selected food items generally take one to three days of fermentation and processing prior to consumption. The study of the bacterial population during the tenure of fermentation revealed that in melye amiley and midukeye were maximum (7.45 and 8.77 log CFU/g, respectively) in the second day of fermentation and then declined (6.58 and 7.81 log CFU/g, respectively) in the third day. The six isolates belonging to two genera of bacteria were identified from four ethnic foods. Out of the six bacterial isolates of ethnic foods, two from each midukeye and mulai kwran whereas one each from melye amiley and muya rukjak were isolated. This study highlights information regarding bacterial loads associated with the food items.
Downloads
References
Sekar S, Mariappan S. Usage of traditional fermented products by Indian rural folks and IPR. Indian J Tradit Know. 2007;6(1):111-20.
Hansen EB. Commercial bacterial starter cultures for fermented foods of the future. Int J Food Microbio. 2002; 78:119-31.
Hulse JH. Biotechnologies: past history, present state and future prospects. Trends Food Sci Tech. 2004; 15:3-18.
Fellows PJ. Fermentation and enzyme technology. In: Food Processing Technology. Wood Head Publishing Limited, Cambridge, England; 2000.
Campbell-Platt G. Fermented Foods of the World—A Dictionary and Guide. 294:134–142. Butterworths. London; 1987.
Campbell-Platt G. Food Science and Technology. Wiley–Blackwell, John Wiley & Sons, Hoboken, N.J.; 2009, 520.
Tamang JP, Chettri R, Sharma RM. Indigenous knowledge of north-east women on production of ethnic fermented soybean foods. Indian J Tradit Know. 2009;8(1):122-6.
Tamang JP. Himalayan fermented foods. Microbiology, nutrition and ethnic value CRC press, Taylor and Francis Group, USA, New York; 2009.
Tamang JP, Tamang N, Thapa S, Dewan S, Tamang B, Yonzan H, Rai AP, Chettri R, Chakrabarty J, Kharel N. Micro-organism and nutritive value of ethnic fermented foods and alcoholic beverages of North-East India. Indian J Tradit Know. 2012;11(1):7-25.
Das A J, Deka SC. Fermented foods and beverages of the Northeast India. Int Food Res J. 2012; 19(2):377-92.
Uchoi D, Roy D, Majumdar R K, Debbarma P. Diversified traditional cured food products of certain indigenous tribes of Tripura, India. Indian J Tradit Know. 2015;14(3):440-6.
Cappuccino JG, Sherman N. Microbiology: A Laboratory Manual, 4thEd. Addison Wesley Longman, Inc. Harlow, Eng.; 1999.
Rawlings DE. 1995. Restriction enzyme analysis of 16S rRNA genes for the rapid identification of Thiobacillus ferrooxidans, Thiobacillus thiooxidans and Leptospirillum ferrooxidans strains in leaching environments. In Biohydrometallurgical processing, 2nd Ed. pp. 9–17. Jerez C A, Vargas T, Toledo H, Wiertz J V. Santiago Chile: University of Chile Press.
Devi P, Suresh KP. Traditional, ethnic and fermented foods of different tribes of Manipur. Indian J Tradit Know. 2012;11(1):70-7.
Jaiswal V. Culture and ethnobotany of Jaintia tribal community of Meghalaya, Northeast India – A mini review. Indian J Tradit Know. 2010;9(1) 38-44.
Tamang B, Tamang JP. Traditional knowledge of bio preservation of perishable vegetable and bamboo shoots in North-east India as food resources. Indian J Tradit Know. 2009;8(1):89-95.
Chakrabarty J, Sharma GD, Tamang JP. Substrate utilisation in traditional fermentation technology practiced by tribes of North Cachar Hills District of Assam. Assam Univ J Sci Technol: Biolog Sci. 2009;4(I):66-72.
Singhal P, Bal LM, Satya S, Sudhakar P, Naik SN. Bamboo shoots: a novel source of nutrition and medicine. Crit Rev Food Sci. 2013;53(5):517-34.
Tamang JP, Watanabe K, Holzapfel W H. Review: Diversity of microorganisms in global fermented foods and beverages. Front Microbiol. 2016; 7:377.
Farhad M, Kailasapathy K, Tamang JP. 2010. Health aspects of fermented foods. In Fermented Foods and Beverages of the World, Ed. Tamang J P, Kailasapathy K. pp. 391–414. New York, NY: CRC Press, Taylor and Francis Group.
Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP. Food fermentations: microorganisms with technological beneficial use. Int J Food Microbiol. 2012; 154:87–97.
Thapa N, Tamang JP. 2015. Functionality and therapeutic values of fermented foods. In Health Benefits of Fermented Foods, pp. 111–168. Ed. Tamang JP. New York: CRC Press.
Nout MJR, Sarkar PK. Lactic acid food fermentation in tropical climates. Antonie van Leeuwenhoek. 1999; 76: 395-401.
Thapa N, Pal J, Tamang JP. Microbial diversity in ngari, hentak and tungtap, fermented fish products of Northeast India. World J Microbiol Biotechnol. 2004; 20:599–607.
Nguie R, Moyen R, Mokemiabeka SN, Koumou CAGN, Kobawila SC, Louembe D. Physiological characterization of Staphylococci and Micrococci isolated from fermented Cassava leave (Manihot esculenta Crantz), Ntobambodi. Int J Curr Microbiol App Sci. 2016; 5(8):936-42.
Ahaotu NN, Anyogu A, Obioha P, Aririatu L, Ibekwe VI, Solomon O, Sutherland PJ, Ouoba LII. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food Microbiol. 2017; 66:165-72.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Bithi Debbarma, Aparajita Roy Das, Kripamoy Chakraborty, Ajay Krishna Saha, Panna Das
This work is licensed under a Creative Commons Attribution 4.0 International License.
