Effect of Fermentation Process on the Levels of Bacteria in Terkin (Altests Dentex)

The aim of this study to determine the levels of microorganisms in Kawara fish (Alestes dentex) fermented by adding salt for a period of time (15 days) and to identify certain contaminant bacteria. This study was conducted in Sudan University of Science and Technology, College of Medical Laboratories. The samples were collected from El-murda Fish Market after that were divided into two groups the first group was transported to Sudan University of Science and Technology, College of Medical Laboratories, Laboratory of microbiology to determine the bacterial load. And the second group was treated by the fermentation process for (15days). Then the samples was tested microbiologically, the results were 3.6?106 ± 2.3?107 CFU/g in fresh samples and 2.1?106±1.1 ? 106 CFU/g in fermented samples (Terkin), from results the data showed significant decrease (P < 0.04) in the levels of microorganisms in fermented samples. Also from results only Staphylococcus aureus were isolated from Terkin samples while E-coli and Salmonella spp. were not recovered from the Terkin after 15 days of fermentation.