Abstract
“Bunyi youri” is a Nigerian fermented sun-dried fish product used as condiment in soups. This study was carried out to determine the effects of glucose and clove treatment on the microbial quality of the fermented and solar tent-dried product. A total of 24 isolates were obtained from the “Bunyi youri” samples analyzed, Micrococcus sp. was the predominant constituting 45.83% of the isolates, while Bacillus sp., Staphylococcus sp., Leuconostoc sp. and Streptococcus sp. constituted 29.17, 12.5, 8.33 and 4.17% of the isolates, respectively. Treatment of the samples with glucose resulted in an increase of the total aerobic plate count from an initial 2.11×103 cfu/g in unfermented raw fish samples to an average of 2.05×105 cfu/g during a 24 hour fermentation; the mean total plate count decreased to 9.73×102 cfu/g after the solar tent drying of the product. An improvement in the fermentation was observed as a result of the incorporation of glucose which increased the growth rate of the lactic acid bacteria (LAB) and which, in combination with clove resulted in a reduction of the spoilage bacteria in the final processed products. Key words: “Bunyi youri”, fermentation, microbial, glucose, clove.
Highlights
Fish is one of the most important animal protein foods available in the tropics (Eyo, 2001)
The mean total bacterial counts recorded in the control samples ranged between 1.76 × 103 and 1.803 × 103 cfu/g whereas that of the treated samples ranged between 1.79 × 105 and 2.08 × 105 cfu/g
Increase in the viable count of micro flora from 106 to 109 during the 72 h of fermentation using starter culture was reported in African fermented fish (Aseidu and Sanni, 2002)
Summary
Fish is one of the most important animal protein foods available in the tropics (Eyo, 2001). In many Asian countries, over 50% of the animal protein intake comes from fish while in Africa the proportion is only 17.5% (William et al., 1998). Fish and other seafood constitute an important and popular part of the diet of many Nigerians which is made up of 60% of animal protein intake, in regions where livestock is relatively scarce (Adeniyi 1987; Igwegbe, 2015). This means that shortfall in fish availability will affect the animal protein intake of people in Nigeria and other tropical countries.
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