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Sarkar, Sreekanta
- Isolation and Characterization of Bacteriocin Producing Lactobacillus plantarum from Shidal-A Traditional Fermented Fish Product of Assam
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Authors
Sarifuddin Ahmed
1,
Krushna Chandra Dora
2,
Sreekanta Sarkar
2,
Supratim Chowdhury
2,
Subha Ganguly
3
Affiliations
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
Source
The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 159-165Abstract
Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.Keywords
Bacteriocin, Lactobacillus plantarum, Shidal.
References
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- Ahmed, S., Dora, K.C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015a). Isolation and molecular characterization of Bacillus species from shidal- a fermented fish product of Assam. Internat. J. Trop. Agric., 33 (2): 173-176.
- Ahmed, S., Dora, K. C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015b). Production process, nutritional composition, microbiology and quality issues of shidal, a traditional fermented indigenous fish product. Indian J. Fish. Accepted.
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- Influence of Chemical Preservatives on the Quality and Shelf-Life of Dried Bombay Duck (Harpodon nehereus)
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Authors
Affiliations
1 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
1 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
Source
The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 1-8Abstract
Dry fish is the low cost dietary protein source in India. Sometimes dry fishes are kept for a longer period that is the key factor of the deterioration of nutritional value of dry fishes, as they absorb moisture from the surrounding air. In the present study Bombay duck (Harpodon nehereus) were treated separately with saturated brine (Control, C), dry salt with 0.25 per cent potassium sorbate ( T1) and saturated brine with 0.3 per cent sodium benzoate (T2) and kept at ambient temperature for storage study after drying in open sun. The general purpose of this study is to determine the proximate composition of dry fishes treated with chemical preservatives and to investigate the quality changes of dried fishes with the increasing of storing period. The values for protein, fat, ash and moisture of dry fish for three different treatments were found in a range of 53.91 to 56.33 per cent, 5.94 to 11.77 per cent, 14.78 to 21.96 per cent and 6.9 to 7.42 per cent, respectively. The results of biochemical parameters revealed that during storage period, TVBN, TMA and PV content of T2 was better than C and T1 whereas TBA of C was better than T1 and T2. The microbial parameters revealed that the quality of the dry fishes of both the samples (T1 and T2), treated with preservatives, were of good quality and remain acceptable for longer duration than the control (C). Depending upon the sensory evaluation the overall acceptability of the dried fishes (T1, T2 and C) was significantly declined during storage. The findings of this study showed that nutritional value of dry fishes treated with chemical preservatives give a better storage life than control.Keywords
Drying, Bombay Duck, Proximate Composition, Biochemical Parameter, Sensory Evaluation.References
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- Efficacy of Biofermenter on Shrimp Head Waste Using Lactobacillus brevis (MTCC 1750)
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Authors
Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
Source
The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 19-23Abstract
The shellfish processing industry in India generates about 8.5 million tonnes of waste per year which is rich in protein (40.37±0.74) with excellent amount of amino acid and can effectively be substituted in fish meal for feed preparation. The utilization of available protein in shrimp head meal by fishes is limited due to the presence of crude fibre (chitin). Fermentation can reduce this crude fibre by the breakdown of glycosidic bond between protein and chitin converting the product easily digestible. Fermentation of shrimp head waste in biofermenter reduces the fermentation time substantially as compared to conventional method.Keywords
Shrimp Head Waste, Proximate Composition, Lactobacillus brevis, Fermentation, Biofermenter.References
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- Quality Evaluation of Extruded Fishery Products Packed in Normal and Standard Multilayer Packaging under Nitrogen Infusion
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Authors
Affiliations
1 AICRP on Post Harvest Technology (ICAR), Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
1 AICRP on Post Harvest Technology (ICAR), Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN