Phenotypic characterization and identification of bacterial isolates from smoked fish

  • Alvin T Reyes College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Alfred T Reyes College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Jay L Bermudez College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Jimbo D Atayde College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • T Aguilar John Paul College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Jojie G Estes College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Luigi S Baltazar College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Michael E Calapardo College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
  • Roval L Vallada College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Abstract

This study aimed to phenotypically characterize and identify bacterial isolates from smoked fish. From the seven morphologically different bacterial colonies, four of them were identified using selective/differential media. The two isolates belong to genus Pseudomonas while the remaining two were confirmed under genus Staphylococcus. Results of gram-staining, motility and selected biochemical and physiological tests supported the identity of the four isolates. Pseudomonas isolates were found resistant to 30 µg tetracycline while Staphylococcus isolates were intermediate to susceptible on the said antibiotics. Unhygienic preparation of the smoked fish could be the possible reason for the product contamination.


Keywords: Smoked fish, phenotypic characterization, biochemical test, physiological test, antibiotic susceptibility

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Author Biographies

Alvin T Reyes, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Alfred T Reyes, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Jay L Bermudez, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Jimbo D Atayde, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

T Aguilar John Paul, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Jojie G Estes, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Luigi S Baltazar, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Michael E Calapardo, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

Roval L Vallada, College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

College of Fisheries-Freshwater Aquaculture Center, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines

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How to Cite
Reyes, A. T., Reyes, A. T., Bermudez, J. L., Atayde, J. D., Aguilar John Paul, T., Estes, J. G., Baltazar, L. S., Calapardo, M. E., & Vallada, R. L. (2019). Phenotypic characterization and identification of bacterial isolates from smoked fish. Journal of Drug Delivery and Therapeutics, 9(3), 356-359. https://doi.org/10.22270/jddt.v9i3.2680