National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Traditional fermented ï¬Âsh 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 identiï¬Âed 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.
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