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 3

Aerobic plate counts in fermented food samples, presented as the average, minimum, and maximum of the log colony-forming units (cfus).

Fermented food	Samples	Average of log cfu/g	Minimum of log cfu/g	Maximum of log cfu
Dry fish	31	5.11	1.00	10.48
Bamboo shoots	41	4.43	1.00	9.03
Soyabeans	36	7.68	1.00	10.05
Fish pickles	1	5.12	5.12	5.12
Meat pickles	1	6.05	6.05	6.05
Milk products	2	6.50	6.35	6.64
Yak cheese	1	5.87	5.87	5.87
Overall	113	5.72	1.00	10.48