Methodology

Sample Collection

The fishmongers at well-known fish markets in Pikit, North Cotabato, provided

the samples of smoked mudfish used in this study. The sample of smoked fish was a

snakehead fish or mudfish species (channa striata). The fish were purchased and

delivered to the for microbiological examination.

Preparation of Samples and Enumeration of Microorganisms

Separate fish samples were surface sterilized in 3.5% sodium hypochlorite

solution (w/v) for 7 minutes with steady agitation, fully rinsed in sterile distilled water to

remove all signs of hypochlorite, and then dried for 24 hours in a 45°C oven. Using a

blender, the heads, muscles, and tails of the fish samples were each ground up

separately (maker). To create a stock culture, five milliliters of each sample were placed

into a sterile bottle with 450 milliliters of sterile peptone physiological saline. For one

hour, the sample bottles were shaken at 120 RPM on a rotator. Following that, 10-fold

dilutions were made using peptone physiological. Total viable counts of aerobic

mesophilic bacteria were determined after 24 hours of counting on plate count agar

(PCA, Oxoid) at 37°C (TVC). On de Man, Rogosa, and Sharpe Agar (Merck), lactic acid

bacteria (LAB) were counted and cultured anaerobically at 30°C for 48 hours. Oxidase

and catalase tests were used to confirm suspected lactic acid bacteria, and the results

were presented as lactic acid bacteria counts (LAB). Staphylococci were counted on

mannitol salt agar (Oxoid) at 30°C for 48 hours whereas Enterobacteriaceae were

counted on Violet Red Bile Glucose at 37°C for 24 hours.Yeasts and moulds were
enumerated on Oxy-tetracycline glucose yeast extract agar (OGYEA, Oxoid CM0545)

25°C for 72 hours.