Involvement of Bacillus licheniformis and Micrococcus kristinae During Ripening of Salt Fermented Indian Shad (Tenualosa ilisha)

ABSTRACT

“Lona ilish” is a salt fermented fish product prepared exclusively from fatty Indian shad (Tenualosa ilisha). Despite the presence of salt and metals coming from the container used for fermentation, rancidity is not observed as long as the products are kept immersed in the fermenting brine. To understand the technical principles of this indigenous preservation method, the traditional preparation was followed along with analyses of chemical and microbiological changes. The biochemical and microbiological changes were followed at 15 day intervals during the fermentation period of 150 days. From the 45th day of fermentation onwards, the microbial flora in the product was composed of only two species, tentatively identified as Bacillus licheniformis and Micrococcus kristinae. Because Bacillus licheniformis showed some atypical biochemical reactions, it was tentatively identified as Bacillus licheniformis var. III. These two bacterial species either singly or collectively were involved in the fermentation process.