Two novel bacteria discovered in 'Ngari'
Source: Chronicle News Service

Imphal, March 20 2024: Central Agricultural University (CAU), College of Agriculture former dean Prof Naorem Iboton Singh has reportedly identified two new bacteria for the first time in Ngairi (fermented fish) in Manipur after thorough and lengthy research.

Speaking in this regard, Prof Naorem Iboton informed that the fermentation of Phabou (Puntius spp) was first initiated in 1985 at the erstwhile Manipur Agricultural College, Iroisemba (now CAU) by him.

Subsequent researches led to the successful fermentation of Phabou to Ngari within 45 days using isolated bacteria from fresh quality Ngari procured from Khwairamband Ima Keithel.

However, the specific bacteria involved were not identified at that time, he continued.

In 2018, researchers collected samples of high-quality Ngari, Phabou, and freshfish from vendors at Ima Keithel and Singjamei markets for bacterial isolation during which it came to light that two new endoichthysic bacteria, Bacillus safiens'and B.amyloliquifaciens, were consistently associated with Ngari collected from Singjamei markets.

These bacteria were identified for the first time after sequencing, Iboton explained.

Pointing out that most of the Ngari samples collected from Ima Keithel vendors failed to isolate both bacteria, he said that however, these two bacteria were also found in fresh and dried Phabou Nga.

With these bacteria, Ngari can be produced within 40-45 days.

Fish fermentation has been reported in many countries, including China, Japan, and Korea.

But, the bacteria used in these countries differ from those found in Manipur.

Therefore, it is hoped that the current gap between demand and supply could be bridged in the future using these beneficial bacteria, the researcher asserted.

Fish is known to provide proteins.

Additionally, Bacillus spp are reported to produce peptide antibiotics.

These peptides exhibit broad-spectrum biological activities, including antifungal, antibacterial, and antiviral properties.

Hence, Ngari from Manipur, laden with these useful bacterial antibiotics during the fermentation period, could protect us from several diseases.

However, Ngari without these beneficial bacteria may not have such positive impacts when consumed, he observed, while stressing the need for more scientific studies on health benefits in the current era of climate change.

Further research is underway at the Green Foundation in Imphal under his supervision, he added.

It may be mentioned that Manipur, a region abundant in freshwater bodies, had historically been self-sufficient in fish production.

The surplus fish were sun-dried and either sold or preserved.

Despite the lower market value of sun-dried fish, Meetei people ingeniously transformed these into Ngari, a value-added product, using indigenous fermentation techniques.

This process of fish fermentation, or 'Nga leeba', traditionally takes six to seven months.

Ngari, a fermented fish product, is a staple item in Manipuri cuisine, used as a flavour-enhancing ingredient in various dishes such as 'Singju', 'Morok metpa', and Iromba'.

It is widely consumed and popular in the north-eastern states like Assam, Arunachal Pradesh, and Tripura.

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