alexa Isolation and Identification of Bacterial Species Assoc
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Isolation and Identification of Bacterial Species Associated with Spoilage of Clarias gariepinus.

Ibrahim TA1* and Adetuyi O2

Department of Food Science and Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria.

Department of Fishery and Aquaculture Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo state, Nigeria.

*Corresponding Author:
Ibrahim TA
Department of Food Science and Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria

Received date: 11 July 2013 Accepted date: 19 September 2013



This study was carried to isolate and identify the bacteria species that are associated with fish spoilage using standard bacteriological techniques. The results of the bacteriological quality of the cat fish showed variation in the total bacterial and coliform counts to different anatomical parts (skins, gills and intestine). The highest total bacterial counts was recorded from gills (83 x 105cfu/ml) and lowest in skin (53 x 105cfu/ml) from cat fish. The total coliform counts of the cat fish ranges from 16 x 103cfu/ml, 36 x 103cfu/ml and 43 x 103cfu/ml in skin, intestine and gills respectively. A total of 288 colonies belonging to eleven genera where identified after comparing the morphological characteristics, gram staining reaction, biochemical tests and sugar utilization with those of known taxa. The identified genera were Streptococcus sp., Staphylococcus sp., Salmonella sp., Shigella sp., Pseudomonas sp., E. coli, Klebsiella sp., Enterobacter sp., Enterococcus sp., Campylobacter sp., and Proteus sp. The prevalence of these genera shows that Pseudomonas sp ( 96.95% ) was the most prevalent on all the anatomical parts followed by E. coli (14.64%) Enterococcus sp (9.74%), Klebsiella sp., (6.90%), Enterobacter sp (6.72%). The presence of these bacteria genera could pose serious health problem if consumed, it is therefore advised that proper care must be taken to prevent spoilage of the fish through major preservation techniques.


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