Phenotypic characterization and identification of bacterial isolates from smoked fish
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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