10.22376/ijpbs.2019.10.1.p1-12 Volume 9 Issue 4 2018 (October - December) Nagaland is inhabited by diverse tribal communities and it produces varieties of fermented foods, which so far least explored. Fermented food products in Nagaland are still produced from spontaneous and uncontrolled fermentation and thus it results in a product of variable quality. In, this study, the vegetable based fermented food products i.e., lessThan i greaterThan Hungrii lessThan /i greaterThan ( lessThan i greaterThan Brassica lessThan /i greaterThan leaves), lessThan i greaterThan Rhujuk/Bastanga lessThan /i greaterThan (Bamboo shoot) and lessThan i greaterThan Tsutuocie lessThan /i greaterThan (Cucumber) have been studied for their microbial population. Microbiological analysis of the fermented products revealed the presence of lessThan i greaterThan Bacillus lessThan /i greaterThan species in almost all the fermented food products. Food contaminant like lessThan i greaterThan Staphylococcus lessThan /i greaterThan was detected in the fermented product, as fermentation in Nagaland is still carried out at the household levels using traditional methods. BENDANGNARO JAMIR AND CHITTA RANJAN DEB Nagaland, Fermented foods, Hungrii, Rhujuk/Bastang, Tsutuocie. 11-17