Isolation, identification and characterization ofStaphylococcussp. from Indian ethnic fermented fish product

• DOI: 10.1111/lam.13362
• Publication Date: 2020-07-26T14:33:49Z
• Authors: R.K. Majumdar; S. Gupta
• Keywords: Fermented fish; Coagulase; rpoB

Staphylococci from Sheedal of Northeast India was isolated, identified and characterized. All the isolated staphylococci were found to be coagulase negative. Based on rpoB gene sequences followed by analysis using NCBI-BLAST software, seven species Staphylococcus namely, S. piscifermentans, condimenti, arlettae, sciuri, warneri, nepalensis hominis recognized. Phylogenetic analyses revealed three major cluster groups. showed their NaCl tolerance 2 8%. No able grow at 55°C. Except arlettae all staphylococcal exhibited growth pH 4-8. ferment mannitol, sucrose arabinose. moderate maximum proteolytic lipolytic activities. sensitive antibiotics, erythromycin, norfloxacin, ampicillin, streptomycin vancomycin, whereas resistant co-trimoxazole. Only piscifermentans antagonist Salmonella enterica, Escherichia coli Bacillus subtilis, although clear zone minimal. except sciuri hydrophobicity ranging 25 66%. The observed characteristics role in fish fermentation.