Experimental diets Bacterial strains Amylase activity Cellulase activity Protease activity Lipase activity 1. Raw ANFL RF3 RF5 RF6 ++ +++ ++++ +++ +++ ++ +++ +++ +++ +++ ++ ++++ 2. Microwave treated ANFL MF1 MF2 MF3 MF6 ― +++a +++ ++++ +++ +++ ― +++ ++++ +++ +++ ++++ ++ +++ ++ ― 3. Ozone treated ANFL OF2 OF3 OF5 ++ +++ +++ ++ ++ +++ +++ +++ +++ ― ++ ++ 4. H2O2 treated ANFL HF4 HF5 ++ ― ++ +++ +++ +++ ++ ++ 5. Fermented ANFL FF1 FF2 FF3 FF4 FF5 ++ ++++ +++ +++ +++ +++ ++++ +++ ++++ ― +++ ++++ ++++ ++++ ++++ +++ ― ++ +++ +++ 6. Autoclaved ANFL AF1 AF3 AF4 AF5 ++++ ++ +++ +++ +++ +++ ­­― +++ ++++ +++ ++++ +++ ― + +++ +++ 7. Control CF2 CF3 CF4 +++ ++ +++ ++ ++ ― ++++ ++++ ++++ ++ +++ +++ ‘+’ sign indicates the intensity of enzyme production (zone diameter of 4mm). ++++, very high; +++, high; ++ moderate; +, low; ―, nil.

Table 3: Qualitative extracellular enzyme activity of bacterial strains isolated from Labeo rohita fish gut fed with experimental diets.