Title of article
Effect of Fermentation Process on the Levels of Bacteria in Terkin (Altests Dentex)
Author/Authors
Eltahir، T.O. نويسنده Department of Fisheries and Wildlife Science, College of Science and Technology of Animal Production, Sudan University of Science and Technology (sustech.edu) , , Hamid، S.H. Ahmed نويسنده Department of Fisheries and Wildlife Science College of Animal Production Science and Technology, Sudan University of Science and Technology, P.O.Box 204, Khartoum North, Sudan ,
Issue Information
فصلنامه با شماره پیاپی سال 2012
Pages
4
From page
36
To page
39
Abstract
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.
Journal title
World s Veterinary Journal
Serial Year
2012
Journal title
World s Veterinary Journal
Record number
1347206
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