Aspects of the Microbiology of Fermented African Catfish, Clarias gariepinus

Microbial analysis was carried out to determine the quality of fish sauce prepared using the African catfish Clarias gariepinus. The samples were prepared in three jars namely: Treatment A, B and C. Treatment A was prepared with a salt concentration of 10% and was incubated at a temperature of 40°C, (accelerated fermentation process), Treatment B was prepared without the addition of salt and was also incubated at a temperature of 40% (Putrefaction indicator) while Treatment C was prepared with a salt concentration of 25% without incubation (Traditional method of fermentation). The three jars were tightly sealed and left to ferment for 28days in a cool and dry environment. The microbial and proximate values of each treatment was analyzed weekly. The strains isolated in the three jars belonged to twelve genera of microorganisms which are Bacillus, Staphylococcus, streptococcus, Clostridium, Lactobacillus, Micrococcus, Aeromonas, Pleismonas, Moraxella, Aspergillus, Rhizopus and Penicillium with Bacillus having a predominant occurence of 47.05%. Treatment B had the highest number of microbial counts of public health significance, while the microbial counts in Treatments A and C had microbial counts that were safe for human consumption. There was a concomitant decrease in pH values of Treatment A and C while treatment B increased steadily. It was concluded that the microbial counts were within the level of consumption.