University of Khartoum

Microbial Flora and Gross Chemical Composition of Traditional Processed Fish

Microbial Flora and Gross Chemical Composition of Traditional Processed Fish

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Title: Microbial Flora and Gross Chemical Composition of Traditional Processed Fish
Author: Ahmed, Reem Almagboul Alhaj Mohamed
Abstract: The study aimed to isolate and identify the microorganisms in some fish traditionally processed in Sudan for food (Fesseikh, Terkeen, Kajake and Mendeshi) and to estimate the total number and types of bacteria and fungi involved in these processes. Nineteen different samples of fish in various stages of processing were collected and screened. Chemical composition, available calories and percentage of digestibility of fish samples were determined. Microbial survey was carried out by using the different media: Yeast extract agar (YEA), Eosin methalyin blue (EMB), Mannitol salt agar (MSA), Potato dextrose agar (PDA), Plate count agar + Nacl and Plate count agar (PCA).One hundred and ninety six bacterial and fifty fungal isolates were recovered by serial dilution standard method. Varying number of bacterial and fungal colonies was observed in the fish sample which ranged from no growth to uncountable. The cultural and microscopic characteristics were studied and identification of the bacterial isolates was performed to the genus level. Schemes of Gram-negative and Gram-positive bacteria were followed and various, different biochemical tests were performed. All Gram-positive bacteria isolates belonged to the genus: Staphylococcus sp. and Micrococcus sp. The isolates of the Gram-negative bacteria belonged to the genus Enterobacter aerogenes and Klebsilla pneumonia in all fish samples. The existence of the genus Escherichia sp. was recorded in a few samples of fish. Morphological and microscopical characteristics of the fungal isolates were studied for all isolates using Webster manual for classifying fungi. Five types of fungi were detected and identified: Rhizopus stonlonifer and Aspergillus niger in all fish samples while Penicillim sp. was found in Alestes spp. samples (eight days old wet salted) and Hydrocynus spp. (Mature wet salted). The fungus Alternaria sp. was found in Alestes spp. (25 and eight days old wet salted) andthe fungus Aspergillus flavus was identified in three samples (Alestes spp.13,eight and Mature days old wet salted).The determination of gross chemical composition showed that Synodentis had highest calorific value )375.8%) compared with other processed fish. The digestibility rate ranged between 0.429- 0.086% in Alestes spp. (eight days old, wet salted and mature wet salt, respectively). The highest concentration of protein (55.125%) was found in Synodentis and the lowest percentage (16.62%) appeared in sample Hydrocynus spp. (Mature wet salted).The highest fat proportion (15.77%( was found in Synodentis. The lowest percentage (2.40%) was recorded in sample Alestes spp. (mature wet salted).Labeo spp. (mature wet salted) showed higher ash content (27.95%) while the lowest ash percentage was (6.39%) found in (Clarias). The highest moisture percentage (55.77%) was detected in Hydrocynus spp. (mature wet salted), while the lowest percentage (15.18%) appeared in Synodentis.
URI: http://khartoumspace.uofk.edu/123456789/25974


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