Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India

Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash

doi:10.1023/b:wibi.0000043171.91027.7e

Cited by 141 publications

(71 citation statements)

References 29 publications

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“…Muzaddadi (2002) also reported a higher bacterial count of 6.5 to 8.0 log cfu/g in shidal prepared with 2 % and 5 % salt. Aerobic mesophilic counts from three fermented fish products such an 'Ngari, 'Hentak' and 'Tungtup' from NE India was reported to be in the range of log 4.3-7.3 log cfu/g (Thapa et al 2004). Similar TPC value also reported for Lanhouin, a traditional fermented fish product in the Republic of Benin (Anihouvi et al 2006).…”

Section: Microbiology Of Shidalssupporting

confidence: 67%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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Section: Microbiology Of Shidalssupporting

confidence: 67%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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“…cremoris, L. plantarum, E. faecium, L. fructosus, L. amylophilus, L. corynifomis subsp. Torquens, L. plantarum, B. subtilis, B. pumilus, and Micrococcus) and yeasts (species of Candida and Saccharomycopsi) [18]. Devi et al [26] reported several bacteria from ngari using polymerase chain reaction-denaturing gradient gel electrophoresis gradient gel electrophoresis and amplified ribosomal DNA restriction analysis-based grouping and 16S rRNA gene sequence similarity analysis, such as the dominant bacteria Staphylococcus cohnii subsp.…”

Section: Ngarimentioning

confidence: 99%

“…cremoris, L. plantarum, E. faecium, L. fructosus, L. amylophilus, L. corynifomis subsp. Torquens, L. plantarum, L. puhozihii, B. subtilis, B. pumilus, and Micrococcus) and yeasts (Candida and Saccharomycopsis) are present in tungtap [18,28,29]. Nutritional value of tungtap includes moisture: protein: 32.0%, fat: 12.0%, carbohydrate: 37.1%, food value: 384.4 kcal/100 g, 35.4%, pH: 6.2, ash: 18.9%, Ca: 25.8 mg/100 g, Fe: 0.9 mg/100 g, Mg: 1.6 mg/100 g, Mn: 0.8 mg/100 g, and Zn: 2.4 mg/100 g [31].…”

Section: Tungtapmentioning

confidence: 99%

“…In terms of nutritional value, hentak has moisture: 40.0%, pH: 6.5, ash: 15.0%, protein: 32.7%, fat: 13.6%, carbohydrate: 38.7%, food value: 408.0 kcal/100 g, Ca: 38.2 mg/100 g, Fe: 1.0 mg/100 g, Mg: 1.1 mg/ 100 g, Mn: 1.4 mg/100 g, and Zn: 3.1 mg/100 g [31]. Meghalaya [18,28,29] room temperature for 3e4 months for consumption (Fig. 4).…”

Section: Hentakmentioning

confidence: 99%

“…cremoris, L. plantarum, Enterococcus faecium, Lactobacillus fructosus, Lactobacillus amylophilus, Lactobacillus corynifomis subsp. Torquens, Lactobacillus plantarum, Bacillus subtilis, Bacillus pumilus, and Micrococcus) and yeasts (species of Candida and Saccharomycopsis) were isolated from hentak [18]. In terms of nutritional value, hentak has moisture: 40.0%, pH: 6.5, ash: 15.0%, protein: 32.7%, fat: 13.6%, carbohydrate: 38.7%, food value: 408.0 kcal/100 g, Ca: 38.2 mg/100 g, Fe: 1.0 mg/100 g, Mg: 1.1 mg/ 100 g, Mn: 1.4 mg/100 g, and Zn: 3.1 mg/100 g [31].…”

Section: Hentakmentioning

confidence: 99%

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Ethnic fermented and preserved fish products of India and Nepal

Thapa¹

2016

Journal of Ethnic Foods

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a b s t r a c tThe people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari, hentak, tungtap, and shidal are fermented fish products; and karati, bordia, and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions.

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Functional Foods, Nutraceuticals and Probiotics as Functional Food Components

Noomhorm

Anal

Ahmad

2014

Functional Foods and Dietary Supplements

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Functional foods and nutraceuticals provide an opportunity to improve the human health, reduce health care costs and support economic development in rural communities. The phrase "Let food be the medicine and medicine be the food," coined by Hippocrates over 2500 years ago is receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods. This review article focused on the definition and differences between functional food and nutraceuticals. The challenges and opportunities, motivating the development and regulations of functional foods and nutraceuticals were discussed. This article also focused on some examples of the functional foods and nutraceuticals and their health benefits, like probiotics and prebiotics, proteins and peptides, oils and fatty acids, carbohydrates and fibers, catchine and lycopin.

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Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India

Cited by 141 publications

References 29 publications

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Ethnic fermented and preserved fish products of India and Nepal

Functional Foods, Nutraceuticals and Probiotics as Functional Food Components

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