Microbiology of Naturally Fermented Fish (Sardinella sp.)

Abstract Microorganisms involved in the natural fermentation of Sardinella sp. were enumerated and characterized. Total heterotrophic bacterial counts obtained after six days of fermentation were 6.23 × 105 cfu/g and 5.65 × 105 cfu/g for fish treated with 10 and 15% (w/v) sodium chloride, respectively. Counts on MacConkey agar increased steadily as fermentation progressed and reached a peak at the sixth day. Staphylococcus and Bacillus species were the predominant organisms isolated from the fermenting fish. The pH of the fermenting fish decreased from 7.3 to 5.4 with a corresponding increase in titratable acidity during the incubation period. Fermented Sardinella sp. could be a suitable protein supplement for seasoning foods and for baby foods.