MICROFLORA AND PROXIMATE COMPOSITION OF SIDOL – A FERMENTED FISH CONDIMENT OF NORTH- BENGAL, INDIARUJAS YONLE AND JOYDEB PAL
Sidol is a traditional fermented fish condiment of Rajbansi, an ethnic tribe of the plains of North Bengal, India. A total of 4 samples of sidol were collected and analysed for microbial load. Population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts ranged from 4.9-5.4 to 4.0- 4.3 log cfu g-1 respectively. A total of 48 lactic acid bacteria (LAB) strains were isolated from the sidol out of which 31 strains were cocci and 17 were non-spore forming rods. LAB were identified on the basis of phenotypic characterisation and API system. The LABs were identified as Lactobacillus plantarum, Lactobacillus fructosus, Enterococcus faecium, Lactococcus plantarum and Leuconostoc mesenteroides. The proximate composition of the fermented fish condiment were; moisture 42.26%, protein values 37.88%, fat content 21.75% and pH above 6.5.The mineral content were 50.24 ppm calcium, 41.28 ppm iron, 129.63 ppm magnesium, 3.99 ppm manganese and 8.25 ppm zinc.
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