Abstract:
The aim of this study to determine the levels of microorganisms in
Kawara fish( Alestes dentex) fermented by adding salt for a period of time
(15days) and to identify certain contaminant bacteria. This study was
conducted in Sudan University of Science and Technology, College of
Medical Laboratories. The samples were collected from El-murda Fish
Market after that were divided into two groups the first group was
transported to Sudan University of Science and Technology, College of
Medical Laboratories, Laboratory of microbiology to determine the
bacterial load. And the second group was treated by the fermentation
process for (15days). Then the samples was tested microbiologically, the
results were 3.6х106 ± 2.3х107 CFU/g in fresh samples and 2.1х106±1.1
х 106 CFU/g in fermented samples (Terkin) , from results the data showed
significant decrease(P<0.04) in the levels of microorganisms in fermented
samples. Also from results only Staphylococcus aureus were isolated
from Terkin samples while E-coli and Salmonella spp. were not
recovered from the Terkin after 15 days of fermentation.
