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Isolation, identification and characterization of Staphylococcus sp. from Indian ethnic fermented fish product
Author(s) -
Majumdar R.K.,
Gupta S.
Publication year - 2020
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.13362
Subject(s) - biology , ampicillin , microbiology and biotechnology , fermented fish , coagulase , staphylococcus , rpob , staphylococcus aureus , antibiotics , fermentation , bacteria , 16s ribosomal rna , food science , genetics
Staphylococci from Sheedal of Northeast India was isolated, identified and characterized. All the isolated staphylococci were found to be coagulase negative. Based on the rpoB gene sequences followed by analysis using NCBI‐BLAST software, seven species of Staphylococcus namely, S. piscifermentans , S. condimenti , S. arlettae , S. sciuri , S. warneri , S. nepalensis and S. hominis were recognized. Phylogenetic analyses revealed three major cluster groups. All the seven Staphylococcus showed their NaCl tolerance from 2 to 8%. No species was able to grow at 55°C. Except S. arlettae and S. sciuri , all the isolated staphylococcal species exhibited growth at pH 4–8. No isolated species was able to ferment mannitol, sucrose and arabinose. All the species exhibited moderate to maximum proteolytic and lipolytic activities. All the seven species were found to be sensitive to the antibiotics, namely, erythromycin, norfloxacin, ampicillin, streptomycin and vancomycin, whereas all were resistant to co‐trimoxazole. Only S. piscifermentans was found antagonist to Salmonella enterica , Escherichia coli and Bacillus subtilis , although the clear zone was minimal. All the staphylococcal species except S. arlettae and S. sciuri exhibited hydrophobicity ranging from 25 to 66%. The observed characteristics of isolated Staphylococci from Sheedal revealed their role in fish fermentation.