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 5

Microbiological identification of LAB and pathogens (in duplicates) from fermented food samples.

Food items	Number of fermented food samples containing LAB	Isolated LAB in fermented food	Number of fermented food samples containing pathogens	Isolated potential pathogens in fermented food
Fermented dry fish (n = 29)	11	Pediococcus acidilactici (1), Pediococcus parvulus (10)	44	Bacillus cereus (3), B. circulans (1), B. megaterium (1), B. pumilus (1), B. subtilis (2), Dermacoccus nishinomiyaensis (1), Enterococcus faecium (1), Micrococcus lylae (1), Staphylococcus capitis (3), S. auricularis (2), S. cohnii (6), S. epidermidis (1), S. equorum (1), S. hominis (4), S. kloosii (1), S. pasteuri (3), S. pettenkoferi (1), S. saprophyticus (2), S. vitulinus (1), S. warneri (4), S. xylosus (3), Streptococcus acidominimus (1)
Fermented bamboo shoots (n = 43)	18	Aerococcus viridans (1), Leuconostoc mesenteroides (3), Pediococcus acidilactici (4), Pediococcus damnosus (1), Pediococcus pentosaceus (9)	38	Bacillus megaterium (1), B. subtilis (1), Burkholderia gladioli (1), Enterococcus casseliflavus/gallinarum (1), E. faecalis (1), E. faecium (3), Lysinibacillus sphaericus (4), Pasteurella aerogenes (2), Providencia stuartii (1), Serratia plymuthica (1), Staphylococcus warneri (1), S. aureus (2), S. cohnii spp. urealyticum (1), S. epidermidis (3), S. haemolyticus (1), S. lentus (2), S. sciuri (1), S. warneri (1), Streptococcus acidominimus (5), S. bovis II (2), S. porcinus (3)
Fermented soyabeans (n = 36)	1	Lactococcus plantarum (1)	59	Alloiococcus otidis (1), Bacillus cereus (2), B. circulans (1), B. pumilus (1), Corynebacterium matruchotii (2), Enterococcus faecalis (2), E. faecium (16), E. raffinosus (1), Proteus mirabilis (1), P. vulgaris (3), Providencia rettgeri (1), Pseudomonas putida (1), Serratia marcescens (1), Staphylococcus aureus (2), S. epidermidis (2), S. haemolyticus (1), S. intermedius (2), S. lentus (2), S. pettenkoferi (1), S. saprophyticus (3), S. sciuri (1), Streptococcus acidominimus (1), S. agalactiae (2), S. bovis II (6), S. porcinus (3)
Fish pickles (n = 1)	0	—	0	0
Meat pickles (n = 1)	0	—	0	0
Milk products (n = 2)	0	—	0	0
Yak cheese (n = 1)	0	—	4	Streptococcus bovis II (1), Staphylococcus capitis (1), S. haemolyticus (1), S. intermedius (1)
Total	30	—	145	—

Including duplicates.