Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste

Brazilian Journal of Microbiology

Volumn 42, Issue 4, 2011, Pages 1516-1525

  Jini, R ^a   Swapna, H C ^a   Rai, Amit Kumar ^a   Vrinda, R ^a   Halami, P M ^a   Sachindra, N M ^a   Bhaskar, N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

E. faecalis NCIM 5367; Fish waste; Lactic acid bacteria; Lipids; P. acidilactici NCIM 5368

Indexed keywords

BACTERIA (MICROORGANISMS); PISCES; TILAPIA;

EID: 84857428525     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1590/S1517-83822011000400039     Document Type: Article

References (35)

1. Ajitha, S. M.; Sridhar, N.; Singh, I.S.B.; Varghese, V. (2004). Probiotic effects of lactic acid bacteria against Vibirio alginolyticus in Penaeus (Fenneropenaeus) indicus (H. Milne Edwards). Asian Fisheries Sci. 17, 71-80.
2. Amit, K.R.; Bhaskar, N.; Halami, P.M.; Indirani, K.; Suresh, P.V.; Mahendrakar, N.S. (2009). Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for the fermentative bioconversion of tannery fleshing. Appl. Microbiol. Biotechnol. 83, 757-766.
3. Amit, K.R.; Swapna, H.C.; Bhaskar, N.; Halami, P.M.; Sachindra, N.M. (2010). Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enz. Micro. Technol. 46, 9-13
4. Balcazar, J.L.; D. Venderll, I. de Blas.; Ruiz-Zarzuela, I.; Muzquiz, J.L.; Girones, O. (2008). Characterization of probiotic properties of lactic acid bacteria isolated from intestinal microbiota of fish. Aquaculture 278, 188-19.
5. Bhaskar, N., Benila, T.; Radha, C.; Lalitha, R.G. (2008). Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Biores. Technol. 99, 335-343.
6. Bhaskar, N.; Sachindra, N.M.; Suresh, P.V.; Mahendrakar, N.S. (2010). Microbial Reclamation of Fish Industry By-products, in Press. In: Montet, D., Ray, R.C. (eds.). Aquaculture microbiology and biotechnology, vol. 2, Science Publ Inc., Enfield, NH, USA.
7. Borlongan, I.G. (1990). Studies on digestive lipases of milkfish. Aquaculture 89, 315-325.
8. Cai. Y.; Suyanandana, P.; Saman, P.; Benno, Y. (1999). Classfication and characterization of lactic acid bacteria isolated from the intestine of common crap and fresh water prawns. J. Gen. Appl. Microbiol. 45, 177-184.
9. Campos, C.A.; Rodríguez, O.; Calo-Mata, P.; Prado, M.; Barros Velázquez, J. (2006). Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Res. Int. 39, 356-364.
10. Cheriguene, A.; Choguani, F.; Benslotane, A. (2006). Identification and Characterization of Lactic Acid Bacteria Isolated from Algeris Goat's Milk. Pakistan J. Biological Sci. 7, 1242-1249.
11. Cintas, M.; Herranz, C.; Hernández, P.E.; Casaus, M.P.; Nes, L.F. (2001). Review: Bacteriocins of lactic acid bacteria. Food Sci. Tech Int. 7, 281-305.
12. Ennouali, M.; Elmoualdi, L.; Labioui, H.; Ouhsine, M.; Elyachioui, M. (2006). Biotransformation of the fish waste by fermentation. African J. Biotechnol. 5, 1733-1737.
13. FAO (2010) Year Book of Fishery Statistics - Latest summary of tables. (ftp://ftp.fao.org/FI/STAT/SUMM_TAB.HTM); last accessed on July 21, 2010)
14. Gao, M.T.; Hirata, M.; Toorisaka, E.; Hano, T. (2006). Acid -hydrolysis of fish wastes for lactic acid bacteria fermentation. Biores. Technol. 97, 2414-2420.
15. Geis, A.J.; Singh, R.; Teuber, M.J. (1983). Potential of lactic streptococci to produce bacteriocin. Appl. Environ. Microbiol. 45, 205-211.
16. Gilberg, A. (2004). Enzyme and bioactive peptides from fish waste related to fish silage, fish feed and fish sauce production. J Aqu. Food Prod. Techonol. 13 (2), 3-11.
17. Gonzlez, B.; Diez, V. (2002). The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage. Meat Science 60, 295-298.
18. Gonzalez, C.J.; Encinas, J.P.; Garcia-Lopez, M.L.; Otero, A. (2000). Characterization and identification of lacticacid bacteria from fresh water fishes. Food Microbiol. 17, 383-391.
19. Hagi, T.; Tanaka, D.; Iwamura Y.; Hoshino T. (2004). Diversity and seasonal changes in lactic acid bacteria in the intestinal tract of cultured freshwater fish. Aquaculture 234, 335-346.
20. Halami, P.M.; Ramesh, A.; Chandrashekhar, A. (2005). Fermenting cucumber, a potential source for the isolation of pediocin-type Bacteriocin producer. World J. Microbiol. Biotechnol. 21, 1351-1358.
21. Healy. M.; Green, A.; Healy. A. (2003). Bioprocessing of Marine Crustacean Shell Waste. Acta Biotechnol. 23, 151-160.
22. th ed. William and Wikkins, MD.
23. Kalalou. I.; Faid, M.; Ahami, A.T. (2004). Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. Delbrueckii 7, 1-6.
24. Ndaw, A.D.; Faid, M.; Bouseta, A.; Zinedine, A. (2008). Effect of controlled lactic acid bacteria fermentation on the microbiological and chemical quality of Moroccan sardines (Sardine pilchardus). Int. J. Agri. Biol. 10, 21-27.
25. Nair, P.S.; Surendran P.K. (2005). Biochemical characterization of lactic acid bacteria isolated from fish prawn. J. Culture collection. 4, 48-52.
26. Rao, M.S.; Stevens, W.F. (2006). Fermentation of shrimp biowaste under different salt concentrations with amylolytic and non-amylolytic lactobacillus strains for chitin production. Food Technol. Biotechnol. 4, 83-87.
27. Ringo, E.; Bendiksen, H.R.; Wesmajervi, M.S.; Olsen, R.E.; Jansen, P.A.; Mikkelsen, H. (2000). Lactic acid bacteria associated with digestive tract of Atlantic salmon (Salmo salar L.). J. Appl. Microbiol. 89, 317-322.
28. Rustad, T. (2003). Utilization of marine by-products. Electronic J. Environ. Agric. Food Chem. 2, 458-63.
29. rd ed. Cold Spring Harbor Laboratory Press, New York, USA.
30. Sachindra, N.M.; Bhaskar, N. (2008). In-vitro antioxidant activities of liquor from fermented shrimp biowaste. Biores. Technol. 99, 9013-9016.
31. Shirai. K.; Guerrero, I.; Huerta, S.; Saucedo, G.; Castillo, A.; Gonzalez, R. O.; Hall, G.M. (2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enz. Micro. Technol. 28, 446-452.
32. Sudeepa, E.S.; Rashmi, H.N.; Tamil Selvi A.; Bhaskar, N. (2007). Proteolytic bacteria associated with fish processing waste: Isolation and Characterization. J. Food Sci. Technol. 44(3), 281-284.
33. Sudeepa, E.S.; Tamil Selvi A.; Bhaskar, N. (2007). Antimicrobial activity of lipolytic and hydrocarbon degrading lactic acid bacterium isolated from fish processing waste. J. Food Sci. Technol. 44(4), 417-421.
34. Tannock, G.W. (2004). A Special Fondness for Lactobacilli. Appl. Environ. Microbiol. 70, 3189-3194.
35. Vijayabaskar, P.; Somasundaram, S.T. (2008). Isolation of bacteriocin producing lactic acid from fish gut and probitic activity against common fresh water fish pathogen Aeromonas hydrophila. Biotechnology 7(1), 124.