Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Table 1

Details of the fermented food type, number of samples, and local name in brackets, from the five different states.

Fermented food	Nagaland	Arunachal Pradesh	Sikkim	Meghalaya	Manipur	Total
Dry fish	9 (Sukamas)	0	0	5 (Tungtap)	15 (Ngari)	29
Bamboo shoot	35 (Banstenga)	2 (Ikung)	0	0	6 (Soibum)	43
Soyabean	30 (Axone)	2 (Peruyyan)	0	0	4 (Hawaijar)	36
Fish pickle	0	1 (Ngakam Azey)	0	0	0	1
Meat pickle	0	1 (Shakam Azey)	0	0	0	1
Yak cheese	0	1 (Chhurpi)	0	0	0	1
Milk	0	0	2 (Chhu)	0	0	2
Total	74	7	2	5	25	113