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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 1758-1771
DOI: https://doi.org/10.20546/ijcmas.2018.705.205


Isolation and Characterization of Predominant Bacteria, Staphylococcus piscifermentans Associated with Traditional Fermented Fish Products of Northeast India
Shubham Gupta1, Ravindra2, Pradip K. Maurya1, Janmejay Parhi1, Sanjeev Sharma1, Sanjay Chandravanshi1 and Ranendra K. Majumdar1*
1College of Fisheries, C.A.U., Tripura-799210, India
2ICAR-National Bureau of Fish Genetic Resources, Canal Ring Road, P.O. Dilkusha, Lucknow- 226 002, Uttar Pradesh, India
*Corresponding author
Abstract:

Traditional fermented fish products are known for their rich probiotic values. In the present study, an effort was made to isolate and characterize the indigenous predominant LAB strain from commercially important four fermented fish products (Shidal, Lonailish, Ngari and Hentak) consumed in north-eastern regions of India, and further characterized their probiotic properties. A total 10 isolates were identified as Staphylococcus piscifermentans on the basis of biochemical and molecular characterization. These isolates were screened from MRS agar plate with typical yellowish colony and found positive to Gram stain and catalase whereas negative to cogulase. These isolates were confirmed by amplification of Staphylococcus rpoB gene using specific primers and sequencing. BLAST-n analysis of rpoB sequence (Accession Number: KX582169.1) revealed maximum similarity (100%) with Staphylococcus piscifermentans (Accession Number: HM146320.1). Further evaluation of probiotic properties, all isolates were found non-hemolytic on blood agar plate and non-pathogenic on the basis of its susceptibility against most of the antibiotics. These isolate displayed antagonistic effect against pathogenic strain of E. coli and Staphylococcus aureus. In addition, survivability to bile salt (0.3%) and different pH value (2.0-8.0) indicates resistance to gastrointestinal tract environment. These isolates displayed significant value of hydrophobicity (33.4%) as well as auto-aggregation (72.9%) which indicates its ability to adhere to the intestinal epithelial wall. The results obtained from this study, provide information regarding application of S. piscifermentans strain as a potent starter culture in fish fermentation industries.


Keywords: Staphylococcus piscifermentans, Northeast India, Fermented fish, Probiotic properties
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How to cite this article:

Shubham Gupta, Ravindra, Pradip K. Maurya, Janmejay Parhi, Sanjeev Sharma, Sanjay Chandravanshi and Ranendra K. Majumdar. 2018. Isolation and Characterization of Predominant Bacteria, Staphylococcus piscifermentans Associated with Traditional Fermented Fish Products of Northeast India.Int.J.Curr.Microbiol.App.Sci. 7(5): 1758-1771. doi: https://doi.org/10.20546/ijcmas.2018.705.205